Indulge in this layered Gluten Free Chocolate SunButter Cheesecake, it’s allergy friendly, vegan, peanut free, and easy to make!
I hope you guys aren’t tired of our allergy friendly cheesecakes, because we have more! Our newest dairy free cheesecake recipe is an incredible Chocolate SunButter Cheesecake, which is completely gluten free and vegan.
This cheesecake recipe is our 7th vegan cheesecake recipe (some of them are gluten free and some aren’t), so we have a bunch of cheesecake variations on The Fit Cookie!
But we plan on making more 😉 It’s become one of my blog projects to create a big variety of dairy free and allergy friendly cheesecakes made without cashews, so I’m going to keep making them until I run out of great flavor ideas (which is, hopefully, never).
Since my daughter has tree nut allergies (but not an allergy to coconut since it’s not a true tree nut), we’ve been making all of our cheesecakes without nuts like a lot of vegan and raw recipes call for. That means these aren’t quite as healthy and less processed, but they will fit more diets for people allergic to nuts.
How to make vegan SunButter cheesecake
I used the Kinnikinnick gluten free sandwich cookies for the crust on this allergy friendly cheesecake since their cookies are nut free, dairy free, and soy free and fit our food allergies. You can use other gluten free sandwich cookies if you prefer a different brand.
When you go to make the crust for the SunButter no bake cheesecake, it will look crumbly at first, but once you press it into the pie plate and chill it, the crust will firm up and be a perfect gluten free cookie crust.
I found that a big food processor is the fastest way to make a cookie crust like this, but if you don’t have a big food processor, you can do this by hand by putting the gluten free sandwich cookies in a ziploc bag and crushing them with a rolling pin until they are all crumbs.
Since my kids have peanut allergies, I used SunButter in this recipe (and it tastes amazing!), but if you can have peanuts, you can use peanut butter or some other nut/seed butter in this recipe in place of SunButter if you like.
You can cut our SunButter cheesecake into 8-10 pieces, but it is quite rich, so you can cut these into even smaller pieces (like 12 pieces) if you want smaller portions. The nutrient estimations in the recipe card are for pieces that are 1/10th size (so the cheesecake is split into 10 pieces).
Once you’ve made the cheesecake, you can chill this until set for a couple hours or overnight if you like. This keeps well in the fridge, and must be stored in the fridge to keep it fresh. We haven’t tried freezing our full-size cheesecakes yet (we’ve frozen some of our mini cheesecakes), so we’re not sure how this would do in the freezer.
Check out our other no-bake cheesecake recipes made without cashews:
- Easy Vegan Oreo Cheesecake
- Dairy Free Pumpkin Cheesecake
- Mini Strawberry Cheesecakes with Granola Crust
- Vegan Strawberry Cheesecake
- Triple Chocolate Vegan Cheesecake
- No Bake Dairy Free Lemon Cheesecake
Tools you’ll need for this recipe:
Vegan Chocolate SunButter Cheesecake (Gluten Free)
- 18 Kinnitoo gluten free sandwich cookies (1 box of Kinnitoos)* (or other brand of gluten free chocolate sandwich cookies)
- 1/4 cup coconut oil
- Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.
- Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill while you mix the filling.
- In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
- Beat in SunButter, powdered sugar, and vanilla until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
- Slowly beat in the CocoWhip until blended.
- Divide the filling into thirds: set side 2/3 of the filling, and add 2 Tablespoons of cocoa powder to the other 1/3 of the filling to make the chocolate layer. Beat with a mixer or hand mixer until blended.
- Scoop the chocolate cheesecake mixture into the bottom of the prepared cookie crust, and spread it out evenly. Spread the SunButter filling on top of that and spread evenly.
- Cover and chill for 2+ hours until well set. Top with chocolate ganache and slice into 8-10 pieces. Enjoy!
Chocolate ganache drizzle
- Melt the chocolate chips in the microwave (30 seconds at a time, stirring after each time), OR in a double boiler.
- Once the chocolate chips are completely melted, stir in the coconut milk. Allow this to cool a bit before drizzling on top of our cheesecake.
- Store this at room temperature for up to 3 days. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist