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When you don’t want to heat the kitchen up, like summertime, make this no bake gluten free cookie crust and fill it with anything you wish. Give the no-bake cheesecake filling as well as fresh fruit and glaze.
Links You May Need:
Purchase the strawberry glaze in the store (be sure it’s gluten free) and make a strawberry glaze as instructed at the same above link. Of course, use fresh or defrosted strawberries instead of blueberries.
No-Bake Gluten Free Cookie Crust & No-Bake Cheesecake
Summertime is the perfect time for no-bake desserts. This no bake gluten
free cookie crust and cheesecake recipes are keepers as their fast, easy &
- For the Blueberry Sauce:
- 1 recipe Fruit Glaze using 1 cup blueberries
- For the Crust:
- 1 tablespoon unsalted butter melted
- 7 ounces cream cheese softened
- 3/4 cup sliced almonds toasted and finely chopped (optional*)
- 12 ounces gluten free cookies containing a lot of butter shortbread, butter cookies, etc.
- 1 teaspoon ground cinnamon
- For the Filling:
- 2 8-ouncpackages gluten-free cream cheese, softened (Philadelphia
- 1/4 cup orange juice
- 1/2 orange's rind grated
- One 14-ounce can sweetened condensed milk
To Make the Sauce:
Follow the instructions at the above link for Fruit Glaze, but instead of the juice, use 1-1/4 cups fresh or defrosted blueberries plus 1/2 cup of cold water in a blender or food processor. Then strain it in a fine mesh strainer and use in place of the juice.
To Make the Crust:
Butter the bottom and sides of a 9-inch springform pan; set aside.
In the bowl your electric mixer, fitted with the paddle attachment, beat the cream cheese until smooth.
In a zipper gallon bag, add the cookies, remove any excess air, and seal. Using a rolling pin, crush the cookies. Alternatively, process them in a large food processor. Add the cinnamon and toss to combine.
Transfer the cookie crumb mixture and ground nuts to the cream cheese and mix on medium speed until combined.
Transfer the dough to the prepared pan and press into the bottom. If you have any excess, you can push it up partway up the sides. Refrigerate until set.
To Make the Filling:
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 4 minutes. Change the speed to low and slowly pour in the orange juice and grated orange peel. Once combined, scrape down the bowl, including the bottom. Slowly pour in the condensed milk and beat until combined.
Transfer the filling to the cookie crust, spreading evenly. Run a butter knife through the entire filling to pop any large air pockets. Shake from side to side to even out the top a little more. Refrigerate for at least 2 hours or until set.
*If you do not use the chopped nuts, reduce the cream cheese to 6 ounces.