Gluten Free Egg Free Cheesecake Recipe
Indulge in the creamy, dreamy goodness of this Gluten-Free Egg-Free Cheesecake, a no-bake dessert that’s as accessible as it is luxurious. Perfectly suited for those with dietary restrictions, this recipe combines a buttery gluten-free graham cracker crust with a velvety filling made from cream cheese, whipped cream, and a touch of zesty lemon. Using gelatin or agar agar as a setting agent, this cheesecake achieves its luscious texture without the need for eggs or baking. With just 20 minutes of prep time and a few hours of chilling, this effortless treat is ideal for any occasion. Serve it plain or dress it up with fresh berries or chocolate shavings for a gorgeous, crowd-pleasing finish.
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 75 grams Unsalted butter, melted
- 240 ml Heavy cream
- 450 grams Cream cheese, softened
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 2 teaspoons Gelatin powder (or agar agar for vegetarian option)
- 3 tablespoons Water
Instructions
Prepare the crust: In a food processor, pulse the gluten-free graham crackers until they form fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until well combined.
Press the crust mixture into the bottom of a 9-inch springform pan, spreading it into an even layer. Use the back of a spoon to compact it firmly. Refrigerate while preparing the filling.
In a small bowl, combine the gelatin powder with water and let it bloom for 5 minutes. If using agar agar, follow the package instructions for activation.
In a medium mixing bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form. Set aside.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and lemon juice, and mix well.
Gently fold the whipped cream into the cream cheese mixture, one-third at a time, until fully incorporated and smooth.
Heat the bloomed gelatin in the microwave for 10-15 seconds or until completely dissolved. Allow it to cool slightly, then gradually mix it into the cheesecake filling, ensuring it's evenly distributed.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Unmold the cheesecake carefully and garnish as desired (e.g., with fresh berries or gluten-free chocolate shavings) before serving.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 21.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 96 mg | 2% | |
*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.
