Recently I've been craving a no bake cheesecake. Usually I buy a Daiya gluten-free cheesecake at Nutters. Their cheesecakes are tasty. Here is a link to their website.

My Mom would sometimes make one at Christmas. Sometimes in a large round-shaped releaseable tin (springform tin), but often in a 9 x 13 inch tin. I thought I would give it a go this year, so I looked up her recipe.

This recipe doesn't use gelatin, so it does make a softer filling. It was quite easy to make. We liked the taste, but for my family of three it was too big. I will try cutting the recipe in half next time I make it. I'd say that this dessert would serve 6 to 8 people.

I love short cuts! I used Kinnikinnick's gluten-free graham style cracker crumb crust mix. You just need to add butter and press into your baking tin. I really like Kinnikinnick's gluten-free products. Do check out Kinnikinnick's website.

But, if you can't find a mix or a premade gluten-free graham crumb pie crust then I have provided the graham cracker crust recipe my Mom used below. You can substitute other gluten-free plain cookies for the gluten-free graham crackers. Just put the graham crackers or other cookies in a large ziplock bag and gently crush the cookies with a rolling pin until you have fine crumbs. After you've made your crust mix, press into a pie tin and put in the fridge to cool and harden. I used a 10 inch springform pan (the kind where the sides come off). I just like the crust on the bottom, but if you like the crust up the sides of the cake you could use a smaller tin.

I used Philadelphia plain cream cheese for the filling, but use whatever you can buy. The cream cheese needs to be at room temperature so that it mixes well. I leave mine on the counter the night before. My heavy cream was 35% milk fat. You need a high milk fat in the cream to make the filling thick. A stand or hand mixer is a must for this recipe as there is a lot of mixing. I just love the tart, sweet, luscious taste of the cream cheese cake filling.

Gluten-Free No Bake Cheesecake Recipe

Crust Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup melted butter

Filling Ingredients

• 2 250 grams (8 ounce) soften cream cheese
• 2 teaspoons lemon juice
• 1 teaspoons vanilla extract
• 500 ml (~17 fluid ounces or 2 1/4 cups) heavy whipping cream
• 1 cup white granulated sugar

Directions

1. Make the crust by combining the gluten-free graham cracker crumbs, sugar and melted butter. Put the mixture into your pie tin and pack down tightly.(I used a 10 inch springform pan as I like the crust just on the bottom of the cheesecake.) Chill the crust in the fridge for about 4 hours or overnight. If in a rush you can put the crust in the freezer for about 15 minutes to firm up.
2. For the filling. Combine the softened cream cheese, lemon juice and vanilla. Beat until mixed and thick. I used my stand mixer. A hand mixer is fine too.
3. Add the heavy whipping cream a little at a time and mix till combined.
4. Add the sugar and beat until the mixture is stiff.
5. Pour and spread the filling on to the chilled pie crust and wrap with saran wrap. Put in the fridge overnight. It needs 12 to 24 hours in the fridge for the filling to set.
6. Before serving you can decorate the cheese cake with fresh fruit or a pie filling of your choice such as cherry or blueberry. We played around with our decorations. I've been seeing those cute strawberry Santa's and wanted to try them out.

I tried freezing half the cheesecake and it turned out quite well. The filling was more mousse like than before freezing and the crust soft, but it tasted good. I also tried it frozen and I really liked the ice cream like texture. If freezing wrap the cake well with saran wrap and then foil and put in a plastic container.

I hear that you can use icing sugar (also called confectioners or powdered sugar) in place of the granulated sugar, but I haven't tried it. Have you tried icing sugar? How did it turn out?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.