Gluten free Vanilla cheesecake no-bake recipe. It is perfect for a simple but delicious dessert. Once it has fully set enjoy a beautiful slice straight from the refrigerator. If you don’t manage it finish it all don’t worry it will keep well when chilled for up to 5 days.
Duration:
Servings: 10 servings
Calories: 429kcal
Equipment
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9 inch springform round baking tin
Ingredients
Cheesecake base
- 320 grams Gluten free Digestives/cookies
- 150 grams Butter (Melted)
Cheesecake filling
- 340 grams Full fat Cream Cheese Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full-fat cream cheese.
- 100 grams Powdered sugar (Icing sugar)
- 300 ml Heavy Cream (Double cream)
- 1 teaspoon Vanilla extract
Instructions
Gluten free cheesecake crust
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Line the bottom of your springform tin with greaseproof paper.
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Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.
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Melt the butter and add to the crumb mixture, Mix well until fully combined.
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Transfer mixture into your springform cake tin spread evenly, and press down firmly on the crumb mixture until it feels firm and compact in the tin. Place in the fridge to set while making the filling. I recommend leaving it to set in the refrigerator for around 1 hour.
Cheesecake filling
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In a large bowl with a hand mixer beat cream cheese until soft, add icing sugar until fully combined.
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Add heavy/double cream and vanilla and beat until mixture is smooth and thick.
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Remove base prepared earlier from the refrigerator and transfer filling mixture into the tin and spread evenly and smooth out on the top of the mixture. Place in the fridge to set for 6-8 hours. ( I recommend leaving it overnight to set).
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When fully set remove from the refrigerator and use a knife to loosen the cheesecake from the rim of the tin before removing it from the baking tin.
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Enjoy as it is or decorate with fresh fruit or your preferred sauce or topping.
Notes
Tip: You could also line the sides of the cake tin with parchment paper. This will make the cheesecake easier to release from the tin and result in a neater finish.
Can I make this vanilla cheesecake in advance?
Yes, I recommend making the vanilla cheesecake in advance as it requires 6-8 hours to set. I usually make it at least the day before.
How do I store the no-bake cheesecake?
This Gluten free no-bake cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 29.3g | Protein: 3.6g | Fat: 33.5g | Saturated Fat: 19.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.4g | Cholesterol: 83mg | Sodium: 176.8mg | Potassium: 64mg | Sugar: 14g
