Gluten-Free No-Bake Cheesecake
Indulge in the creamy, dreamy delight of this Gluten-Free No-Bake Cheesecake – the perfect dessert for any occasion, made without an oven! Featuring a buttery gluten-free graham cracker crust and a smooth, luscious cream cheese filling, this no-fuss recipe comes together in just 20 minutes of prep time. Enhanced with a hint of vanilla and zesty lemon juice, the filling is lightened with fluffy whipped cream for a melt-in-your-mouth experience. Whether finished with a vibrant topping of fresh berries or served plain, this gluten-free dessert is a show-stopper that's easy to make and impossible to resist. Ideal for gluten-sensitive eaters and cheesecake lovers alike, this recipe ensures everyone can savor a slice of creamy perfection! Keywords: gluten-free dessert, no-bake cheesecake, easy cheesecake recipe, gluten-free graham cracker crust.
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Recipe Information
Ingredients
- 200 grams Gluten-Free Graham Crackers
- 100 grams Unsalted Butter
- 450 grams Cream Cheese
- 100 grams Powdered Sugar
- 1 teaspoon Vanilla Extract
- 240 milliliters Heavy Cream
- 2 tablespoons Lemon Juice
- 150 grams Fresh Berries (optional topping)
Instructions
Start by preparing the base: Place the gluten-free graham crackers into a food processor and blend until they become fine crumbs.
Melt the unsalted butter in a small saucepan over low heat or in the microwave.
Mix the melted butter with the graham cracker crumbs until well combined.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust. Use the back of a spoon to smooth it out. Place the crust in the refrigerator to chill.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese. Mix until well incorporated.
Gently fold in the lemon juice.
In a separate bowl, whip the heavy cream until it reaches stiff peaks.
Carefully fold the whipped cream into the cream cheese mixture until fully combined, ensuring not to deflate the whipped cream.
Remove the crust from the refrigerator and pour the cream cheese filling onto the crust. Spread the filling evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until firm. For best results, allow it to chill overnight.
Once set, release the cheesecake from the springform pan and transfer it to a serving plate.
Before serving, top with fresh berries if desired. Slice and enjoy your gluten-free no-bake cheesecake!
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 195.4 g | 977% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 182.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
