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Vegan Chocolate SunButter Cheesecake (Gluten Free)

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Indulge in this layered Gluten Free Chocolate SunButter Cheesecake, it’s allergy friendly, vegan, peanut free, and easy to make!

image collage of vegan sunbutter cheesecake in a glass pie plate

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 πŸ˜‰ 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).

slice of gluten free vegan cheesecake on a black plate

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 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.

overhead photo of slice of sunbutter cheesecake slice on a plate and a full dairy free cheesecake

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.

slice of dairy free sunbutter cheesecake on a plate with a fork

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).

piece of vegan no bake cheesecake on a black plate with a bite taken

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.

Ingredient notes for vegan no-bake cheesecake

We use Daiya cream cheese for all of our no-bake cheesecakes because we can get it locally and it fits all of our allergies, but you can use another brand of non-dairy cream cheese that fits your diet.

Most other brands of dairy free cream cheese should work great in this recipe, it might change the taste or texture slightly, but it won’t be noticeable. You can see some tips on replacing cream cheese in our article about how to replace dairy in recipes!

So Delicious CocoWhip is a coconut-based whipped topping alternative that is allergy friendly. If you can’t find CocoWhip in any stores, you can try ordering it online, or use a different brand of dairy free whipped cream.

Since I haven’t made this cheesecake with other brands of ingredients aside from the ones I listed, I’m not sure how other brands of whipped cream will turn out in this recipe.

Check out our other no-bake cheesecake recipes made without cashews:

Tools you’ll need for this recipe:

gluten free vegan cheesecake in a glass pie plate with a slice removed

Vegan Chocolate SunButter Cheesecake (Gluten Free)

Indulge in this layered Gluten Free Chocolate SunButter Cheesecake, it's allergy friendly, vegan, peanut free, and easy to make!
Vegan, Gluten Free; Free of: peanuts, eggs, soy
5 from 12 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: dairy free cheesecake, gluten free cheesecake, peanut butter cheesecake
Prep Time: 20 minutes
Chill time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 10 servings
Calories: 405kcal


Cookie Crust

Cheesecake Filling

Chocolate ganache drizzle


Cookie Crust

  • 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. 

Cheesecake 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!


* 1 box of Kinnitoos has 18 cookies in it
** So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped cream
This recipe should work good with other brands of non-dairy cream cheese and non-dairy whipped cream, but since I haven’t tried this with other brands, I can’t guarantee the results if you try it with a different brand.Β 


Calories: 405kcal | Carbohydrates: 34g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 67mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1.2mg
Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!

26 thoughts on “Vegan Chocolate SunButter Cheesecake (Gluten Free)”

  1. 5 stars
    I recently bought a jar of sunbutter and have been looking for the perfect use for it — this is it! This looks so creamy and luscious, and those beautiful layers and swirling make such a great presentation for a party. Saving this recipe to make so that my guests with allergies can enjoy the same great dessert as the whole party this summer!

  2. 5 stars
    Oh wow! I love Sunbutter, but I’ve never done much with it aside from slathering it over toast or dropping it into a smoothie. This looks and sounds delicious. Confession: I’ve never actually made cheesecake 😐 BUT. This is a great excuse to get on that πŸ˜‰

  3. 5 stars
    This looks so incredibly creamy and decadent. I love a good cheesecake and struggle with lactose issues, so I love that this one is dairy-free! This would go over very well in my house full of cheesecake lovers!

  4. 5 stars
    What a beautiful and simple recipe. I love how quickly this comes together with ingredients that are easy to find. With so many peanut allergies, this recipe will definitely come in handy.

  5. 5 stars
    What a delicious sounding cheesecake. For all of us cheesecake lovers this is a fantastic addition to our recipe collection. I don’t believe with those quality ingredients you’d even know that it was vegan. This recipe is definitely a keeper.

  6. 5 stars
    Never get tired of cheesecake options, so bring them on! The filling is so deliciously creamy and that ganache is the perfect addition. Two thumbs up! p.s. the bigger the piece the better – ha.

  7. 5 stars
    This cheesecake sounds so good!!! I don’t have nut allergies, but peanuts give me migraines, so I was thrilled to see that you can make it with SunButter. And I love that it’s a no-bake cheesecake. Just perfect for summer!

  8. 5 stars
    I think ANY cheesecake lover would have a hard time NOT loving this. Honestly, most people would not even know it was vegan and gluten-free. They would love the taste, and then when you told them they would say NO WAY!!

  9. 5 stars
    Gorgeous recipe! I’m always looking for vegan desserts that look and taste amazing and this one’s a winner! Can’t wait to sink my teeth into it. Thanks for the recipe!


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