Thick Gluten Free Dairy Free "Cheesecake"
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A thick basic gluten free dairy free cheesecake recipe that can be easily adapted to other recipes.
  • 2 15oz cans of coconut milk
  • 1 cup unsweetened almond milk
  • 1½ cup Swerve sweetener (or other granular sweetener)
  • 3 eggs
  • 1 block unsweetened baking chocolate (14 grams)
  • 2 tbsp Hershey's Dark Cocoa
  • 1 tbsp cream cheese bakery emulsion
  • 2 tsp Madagascar vanilla bean paste
  • ¼ tsp ground cinnamon
  • 1 tbsp organic blackstrap molasses
  • 2 packets Knox gelatin
  1. Using a large saucing pan, turn on the heat to low.
  2. Add the two cans of coconut milk and whisk until smooth.
  3. Add the rest of the ingredients, except the gelatin, and whisk until smooth.
  4. After about 10 minutes, slowly whisk in the gelatin.
  5. Continue to whisk for 5 minutes making sure it doesn't bubble.
  6. Slowly add the batter into a springform pan.
  7. Place in the fridge for 3-5 hours, or until fully cooled.
Recipe by Drop The Sugar at