When I was diagnosed with a gluten sensitivity, I felt like I’d lost my favorite desserts forever.
Cheesecake, with its creamy texture and buttery crust, seemed out of reach. But I’m a firm believer that good food should nourish the soul and fit your dietary needs.
So, I got creative and whipped up this tropical gluten-free vegan cheesecake. It’s rich, refreshing, and honestly, better than anything I used to eat. Let me show you how to make this masterpiece at home—you won’t miss the dairy or the gluten, I promise.
Tips for Success
- Soaking Cashews: If you’re in a rush, soak the cashews in hot water for 1 hour instead of the usual 4–6 hours.
- Crust Substitution: Out of almond flour? Use oat flour or crushed gluten-free graham crackers.
- Flavor Boost: Add a pinch of cardamom or ginger to the filling for a spiced tropical twist.
Serving Suggestions
Serve this cheesecake slightly chilled with a drizzle of agave syrup or a dollop of whipped coconut cream.
Pair it with iced herbal tea or a light tropical mocktail for a refreshing dessert experience.

Gluten-Free Vegan Tropical Cheesecake
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A luscious cheesecake with a nutty crust and creamy tropical filling that’s completely gluten-free and dairy-free.
Ingredients
Crust
- 1 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- Pinch of salt
Filling
- 1 1/2 cups raw cashews (soaked for 4–6 hours)
- 1/2 cup coconut cream (scooped from a chilled can of full-fat coconut milk)
- 1/3 cup fresh pineapple juice
- 1/4 cup lime juice (about 2 limes)
- 1/3 cup agave syrup or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 cup fresh tropical fruits (mango, pineapple, kiwi, or passionfruit)
- 1 tablespoon toasted coconut flakes (optional)
Instructions
Step 1: Make the Crust
- Preheat your oven to 350°F.
- Mix almond flour, shredded coconut, maple syrup, coconut oil, and a pinch of salt in a bowl until it forms a sandy dough.
- Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Compact it well for a firm base.
- Bake for 10 minutes or until golden. Let it cool completely.
Step 2: Prepare the Filling
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine cashews, coconut cream, pineapple juice, lime juice, agave syrup, vanilla, and salt. Blend until silky smooth—this could take a couple of minutes.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
Step 3: Chill
- Cover the cheesecake and refrigerate for at least 6 hours, or overnight, to set.
Step 4: Add Toppings
- Slice fresh tropical fruits into bite-sized pieces.
- Arrange them artfully on top of the cheesecake.
- Sprinkle with toasted coconut flakes for an extra crunch.
Notes
Chill time required: 6 hours. Use fresh fruits for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg