Gluten-Free, Dairy-Free Berry Cheesecake

(gluten-free; dairy-free)

Another long day of house prepping for the big move. It goes on the market on FRIDAY so your girl will be running around like a chicken with her head chopped off until then. 

Still trying to do some meal prepping when I can, while also trying to keep the kitchen as perfect looking as possible (not easy)....but I'll make it work. 

Last week I made a dairy-free, gluten-free berry cheesecake and it was to DIE FOR. So creamy, decadent and deeelish. 

Crust layer:

  • 2 dates
  • 1 cup walnuts
  • 1 tsp vanilla extract

Cheesecake layer:

  • 1 cup raw cashews, soaked
  • 1/2 package Kite Hill Foods almondmilk cream cheese
  • 1 egg + 1 egg yolk
  • 1/3 cup raspberries {or fruit of choice}
  • 2 scoops Sports Research collagen peptides
  • 1.5 tbs unsweetened almond milk
  • 1 tbs vanilla extract


Combine all crust ingredients in a food processor and pulse until a crumbly, sticky consistency. Form into a crust.

In a blender, combine soaked cashews and all cheesecake ingredients. Blend until completely smooth. 


Pour cheesecake layer on top of crust layer. Bake in the oven for 25 minutes at 275 degrees. Take out of oven and refrigerate {I did overnight...I'd do at least a few hours} 👌🏻