Gluten-Free, Dairy Free Valentines Cheesecake

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Dairy-Free, Gluten-Free, Top 8 Allergen-Free Strawberry Cheesecake!

just in time for Valentines Day!

Dairy-Free, Gluten-Free, Top 8 Allergen-Free Strawberry Cheesecake!

(Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Coconut-Based)

This is a sit-down, savor-every-bite kind of dessert. Creamy, smooth, and gently tangy, this baked strawberry cheesecake has the richness and comfort of a classic bakery cheesecake — the kind you’d be proud to serve to guests — without dairy, eggs, soy, or nuts.

The filling is luxuriously silky, made with coconut cream and coconut-based dairy-free cream cheese for a balanced flavor that doesn’t taste like substitutes. It bakes up beautifully on a tender crust, then is rounded out with a glossy strawberry topping that adds just the right touch. So sweet and so fresh! It’s familiar, cozy, and special all at once, perfect for Valentine’s Day, holidays, or any gathering where you want everyone to feel welcomed and well fed.

Why I Tried Top 8 Allergen-Free Cheesecake

When my husband had to severely restrict his diet from the top 8 major allergens, I asked him what the biggest thing he missed was. After bread (which can be found in these healthy top 8 free sourdough recipes here) his resounding answer was: cheesecake!

This cheesecake was crafted specially for him, and I love that he was impressed that it looked and tasted like the real deal! We ended up topping the entire surface with a delicious strawberry spread and eating it up for days!

Going top 8 allergen-free doesn’t mean you can’t have some fun! This recipe is so rich and sweet! I hope you can enjoy this cheesecake with the ones you love on Valentine’s Day!

Why This Version Works

  • Reduced cream cheese + coconut cream = neutral, bakery-style flavor
  • Arrowroot starch = smooth, clean set (no chalkiness)
  • Homemade flour crust = no soy, no mystery ingredients
  • No dairy-free butter = no lingering fake butter taste

Ingredients

Homemade Gluten-Free Crust (Top 8 Free)

  • ¾ cup brown rice flour
  • ½ cup tapioca starch
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum (optional, but recommended)
  • 6 tablespoons refined coconut oil, melted
  • 1–2 tablespoons water, as needed

Texture note:
The dough should feel like slightly damp sand that holds together when pressed.

Cheesecake Filling

  • 20 oz Violife Original dairy-free cream cheese, softened
  • 1 (13.5 oz) can full-fat coconut cream
  • ¾–1 cup granulated sugar (to taste)
  • 3 tablespoons arrowroot starch
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt

Strawberry Topping (Valentine’s Style)

  • 1½ cups fresh strawberries, hulled
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice
  • Optional: tiny pinch of salt

Instructions

1. Prepare the Pan

Preheat oven to 350°F (175°C).
Lightly grease a 9-inch glass or springform pan. If using a springform pan, wrap the outside with foil.

2. Make the Crust

In a bowl, whisk together:

  • brown rice flour
  • tapioca starch
  • sugar
  • salt
  • xanthan gum (if using)

Add melted coconut oil and mix until crumbly.
Add water 1 tablespoon at a time just until the mixture holds together when pressed.

Press firmly into the bottom of the pan and slightly up the sides.

Bake for 12–14 minutes, until set and lightly dry to the touch.
Set aside to cool slightly.

3. Make the Filling

In a large bowl, beat the Violife cream cheese until completely smooth (about 1 minute).

Add:

  • coconut cream
  • sugar
  • arrowroot starch
  • lemon juice
  • vanilla
  • salt

Beat again until silky and uniform, scraping the bowl well.

4. Bake the Cheesecake

Pour filling over the baked crust and smooth the top.

Bake at 350°F for 45–50 minutes.
Edges should look set; the center should still jiggle slightly.

Turn off the oven, crack the door, and let the cheesecake sit inside for 10 minutes.

5. Chill (Do Not Skip)

Cool at room temperature for 20–30 minutes, then refrigerate for at least 8 hours, ideally overnight or 24 hours.

Flavor and texture improve significantly with time.

Strawberry Topping

Simmer strawberries, sugar, and lemon juice over medium heat for 5–7 minutes until juicy and lightly thickened.

Cool completely before spooning over the cheesecake.

Serving Tips

  • Let slices sit 10 minutes at room temperature before serving.
  • Slice with a hot, clean knife for clean edges.
  • Add fresh strawberries or heart-shaped garnishes for Valentine’s Day.
  • If you choose to make a heart in the middle instead of covering with the strawberry topping as a glaze, be sure to keep the rest of the strawberry topping in a side dish so your loved ones can spoon or glaze it on their slices to their liking. 🙂 It’s so delicious!

Storage

  • Refrigerate up to 5–7 days
  • Freezes well (slice first)

Can’t wait for you and your family to try out this fantastic cheesecake recipe!

Created with joy,

Stephanie Joy