Gluten Free No-Bake Lemon Cream Cheesecake

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This gluten free no bake lemon cheesecake recipe was born out of the need to stretch a dessert so that it would serve more guests. However, you can omit the topping and serve less. I believe you’d enjoy it both ways. The topping is so easy to make!

Gluten Free No-Bake Lemon Cream Cheesecake

Prep Time: 45 minutes

Total Time: 6 hours, 45 minutes

Gluten Free No-Bake Lemon Cream Cheesecake

This is a creamy version of your typical gluten free no bake lemon cheesecake. The addition of two ingredients in the filling makes this dessert irresistible. However, the additional topping is the icing on the cake!

Ingredients:

  • 2 1/2 cups Gluten Free Graham Cracker Crumbs*
  • 8 tablespoons (1/2 cup or 1 stick) unsalted butter, melted
  • OR
  • 2-1/2 cups gluten free shortbread cookie crumbs (Simply Shari's) (or homemade + 1/4 cup melted unsalted butter
  • 1 recipe One-Step Graham Cracker Pie Crust
  • OR
  • Commercially made gluten free crust*
  • For the Filling:
  • 1 - 2 lemons
  • 1 package unflavored gelatin about 7g
  • 2 packages light cream cheese 16oz
  • 1 cup gluten free nonfat Greek yogurt (Chobani)
  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners' sugar
  • 1 cup heavy whipping cream
  • For the Topping:
  • 1 recipe Lemon Curd or Lemon Instant Pudding (Jell-O)
  • 1/2 recipe Sweetened Whipped Cream (optional)

Instructions:

  1. Make or unwrap the crust of choice; set aside to cool, if baking one.
  2. Zest 1 - 2 lemons (depending on how much lemon you desire); set zest aside zest. Squeeze fresh lemon juice to make 1/4 cup juice. Heat the juice in the microwave or stovetop until hot. Add the gelatin to the juice, stir until gelatin dissolves, and allow to cool to room temperature.
  3. In the bowl of your electric mixer, beat the cream cheese until soft and fluffy. Add the yogurt and beat until creamy.
  4. Add the lemon-gelatin mixture, lemon zest, vanilla, and sugar and mix until thoroughly combined.
  5. Add the cream and beat on low speed until combined. Then, increase the speed to high and mix about 4 minutes or until it reaches stiff peaks (light and fluffy).
  6. Pour the filling into the cooled crust, cover, and refrigerate until set, 2 - 4 hours.
  7. Make the lemon curd and chill.
  8. Make the sweetened whipped cream recipe. Add as much as desired to the chilled lemon curd and pour on top of the chilled lemon cheesecake. Return to the refrigerator to chill at least 4 hours or overnight.
  9. Serve topped with a dollop of whipped cream and if desired, a thin slice of lemon.

Tips

This is a creamy version of your typical gluten free no bake lemon cheesecake. The addition of two ingredients in the filling makes this dessert irresistible. However, the additional topping is the icing on the cake!

*Allergens vary depending on whether you use commercial instant pudding, commercially made graham crackers or crust, or brand of yogurt.

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