Gluten-Free No-Bake Cheesecake
This Gluten-Free No-Bake Cheesecake is the lazy version of the classic cheesecake recipe. It is incredibly easy to make, refreshing, creamy, tangy, and perfectly sweetened.
Equipment
- 9-inch spring form
Ingredients
For the crust
- 7 oz gluten-free graham crackers
- 3.5 oz (¼ cup + 3 tbsp) unsalted butter
- ¼ cup sugar
For the filling
- ¼ cup lukewarm water
- 2 tsp (6g) unflavoured powdered gelatine
- 2 cups cream cheese
- 1 cup sour cream
- 1½ teaspoon pure vanilla extract
- 1 ½ cups confectioners sugar
- zest from 1 lemon
For Decoration
- fresh berries
Instructions
To Make the Crust:
- Crush the cookies in food processor or using a rolling pin.
- In a medium-size bowl, mix the cookie crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a greased 9-inch springform pan. Set the pan aside.
To Make the Filling:
- In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells.
- Heat the mixture on low heat until it has just liquefied, but isn’t hot. Set the gelatin aside briefly.
- In a large bowl beat together cream cheese and sour cream until light and fluffy (about 2 minutes).
- While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth. Add vanilla extract and lemon zest and mix just until combined. Add the powdered sugar and beat until smooth. Pour the mixture into the prepared crust.
- Place the pan in the refrigerator for at least 5 hours or until set.
- Remove the pan from the refrigerator, and free the filling from the sides of the pan by running a butter knife carefully all around the sides of the spring form.
- Remove the sides of the pan, slice, and serve with strawberries and a drizzle of maple syrup.
Notes
- Make sure to finely grind the cookies in a food processor or if you don't have a food processor you can do it using a rolling pin. To get a good crust it is important that there are no big cookie pieces left.
- Go for full-fat ingredients. Using full-fat cream cheese and sour cream will give you that extra creamy and velvety texture. Unless it is required to use low fat for dietary requirements, I highly recommend that you use full-fat cream cheese and sour cream.
- Use room temperature ingredients. Using room temperature cream cheese and sour cream is absolutely crucial. Room temp ingredients blend up smoothly so you don’t have a lumpy cake.
- Use an electric mixer such as this one. Mixing it by hand won't get a cheesecake batter as smooth as it needs to be.
- Refrigerate. You need to let this cheesecake firm up in the refrigerator for at least 5 hours before cutting.
Nutrition
Serving: 1sliceCalories: 586kcalCarbohydrates: 51gProtein: 6gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 115mgSodium: 353mgPotassium: 116mgFiber: 1gSugar: 38gVitamin A: 1251IUVitamin C: 0.3mgCalcium: 102mgIron: 1mg