Crustless Dairy-Free Vanilla Bean Cheesecake


This recipe for dairy-free vanilla bean cheesecake is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Anita Archibald. To qualify, she uses 8 ingredients or less, including Almond Milk Yogurt by So Delicious Dairy Free.

Crustless Dairy-Free Vanilla Bean Cheesecake Recipe (Naturally Gluten-Free and Soy-Free)

So Delicious Dairy Free Recipe Madness Contest - BadgeThe unique loaf shape of this dairy-free vanilla bean cheesecake allows for very easy preparation and serving. And unlike most cheesecakes, this one is crustless and naturally gluten-free.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Dairy-Free Vanilla Bean Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian.

Dairy-Free Vanilla Bean Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 loaf cake
For Garnish, if desired:
  • 1 cup raspberries, for garnish
  • 2 tablespoons pink sanding sugar
  • 2 chocolate butterflies (Melt dairy-free chocolate in ziplock bag, snip one corner and pipe desired butterfly shape onto parchment paper. Let harden in book that has been propped open to create flying wings)
  1. Preheat oven to 325ºF.
  2. Line an 8 x 4-inch loaf pan with parchment paper.
  3. Mix vanilla greek cultured almond milk with sugar, ground almonds, eggs, and vanilla bean seeds.
  4. Pour into loaf pan and bake for 70 minutes, or until firm. Let sit 24 hours in refrigerator before serving.
  5. Remove chilled cheesecake from pan, slice and, if desired, add sanding sugar, butterflies and raspberries for garnish.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Anyone try this recipe? I would think almond milk would have way too much liquid. The link for the ingredient is broken but I wonder if they mean Greek cultured almond milk yogurt?

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