This tasty Rice Krispie Cheesecake is vegan, gluten free, soy free, dairy free, egg free, and peanut free.
Have you seen that tasty Rice Krispie Cheesecake video bouncing around on Facebook? I sure have and wow does it looks delicious. I absolutely love Rice Krispie treats and I love that they are naturally gluten free. This dessert is right up my alley, but of course, I can’t eat the “real” version. As I always do when I see a tasty dessert I’m allergic to, I decided to make my own version and oh boy was it a winner.
The Rice Krispie crust of this vegan Rice Krispie Cheesecake is a giant ooey gooey rice krispie treat. It’s filled with a lucious creamy vegan “cheesecake” that is melt in your mouth delicious. Then it’s all topped off with an extra fluffy creamy dairy free whipped cream. If all that doesn’t sound good to you, well, I guess you should probably leave and think long and hard about your life choices. 🙂
If you are vegan than you probably already know most marshamallows are not naturally vegan. To make this dessert completely vegan make sure you purchase a marshmallow that is specifically labeled as such. Dandies Vegan Marshmallows are a great option and can be purchased on Amazon for a good price. Please note however, the Dandies Marshmallows do contain soy.
Dairy Free Whipped Cream
I use a dairy free whipped cream for both the cheesecake layer and of course the whipped cream layer on top. For this recipe, So Delicious Cocowhip works best. It’s texture is almost identical to cool whip, but of course, this version is dairy free and a bit healthier. No corn syrup or junk in this vegan whipped cream.
Is Rice Krispie Cereal Gluten Free?
Unfortunately no! They have changed their recipe so please don’t make the mistake of purchasing them if you have celiac disease. Instead a great option is Erewhon Crispy Brown Rice Cereal.
If you’ve tried this recipe or any other recipe on the blog then don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you! If you think your friends would love this recipe too, don’t forget to hit the share buttons below.
This is an allergy-friendly rendition of a Rice Krispie Cheesecake. It has a homemade chewy Rice Krispie treat crust and a creamy decadent vegan cheesecake filling. Topped off with a fluffy layer of dairy-free whipped cream, this cheesecake is surely a treat.
- 1 cup cashews
- 1/4 cup melted coconut oil
- 10 tablespoons coconut creamer
- 4 pitted dates
- 1/4 teaspoon lemon juice
- 1 cup So Delicious cocowhip
- 1 container So Delicious cocowhip - 1 cup will be used for cheesecake filling
Grease a standard sized springform pan with a small amount of dairy-free butter or cooking spray.
Add your marshmallows, dairy free butter, and vanilla to a large bowl. Melt in the microwave for about a minute until the marshmallows are completely soft/wet to the touch.
- Quickly fold in your rice cereal. You may need to use your hands to combine completely.
Press into springform pan using the bottom of a glass that has been greased. Make sure not to overpress, if you do it creates a less chewy rice crispy treat. While you press it in create a 1-inch edge that is a bit higher than the rest of the cake. This will ensure your filling does not drip out.
Soak cashews and dates overnight so that they are soft.
Add your cashews, coconut oil, dates, and lemon juice to a high powered blender and blend until completely smooth. Pour into a large bowl. Carefully fold in your cocowhip until completely combined. Take your time folding so you don't beat out too much air.
Spread your cocowhip on top of your cheesecake layer and pop the whole thing into the freezer to set for about 3 hours.
Best kept in the freezer to make sure the cheesecake layer does not get too soft. For best results, remove from the freezer about 10 minutes before serving so that it's not too hard.