When I was a kid, my mom used to make this creamy, no-bake cheesecake for summer gatherings. It was like biting into a cloud of sweet goodness, and the best part?
No oven!
This recipe is a nostalgic twist on that classic treat but made gluten-free and packed with fresh, wholesome ingredients.
It’s perfect for anyone who wants a quick, impressive dessert that’s as easy as pie—well, easier than pie.
Tips
- For the Best Flavor: Use fresh, high-quality vanilla extract and lemons for a vibrant taste.
- Variations: Add a swirl of fruit puree to the filling before chilling for a fruity twist.
- Dairy-Free Option: Substitute cream cheese and heavy cream with plant-based alternatives like coconut cream and vegan cream cheese.
Serving Suggestions
Slice and serve chilled with a cup of coffee or iced tea. A dollop of whipped cream or a handful of shaved dark chocolate can take this cheesecake to the next level for special occasions.
Enjoy every bite of this simple, no-bake cheesecake—a dessert that’s as comforting as it is impressive!
Easy No-Bake Cheesecake with Gelatin
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten-free no-bake cheesecake is light, creamy, and perfectly sweet with a hint of tang. Made with fresh ingredients and a touch of gelatin for stability, it’s an effortless dessert for any occasion.
Ingredients
For the Crust
- 1 ½ cups gluten-free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp honey or sugar
For the Filling
- 16 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup honey or granulated sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 packet unflavored gelatin (about 2 ½ tsp)
- ¼ cup water (for blooming the gelatin)
Instructions
Prepare the Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and honey (or sugar) until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
Bloom the Gelatin:
- Sprinkle the gelatin over ¼ cup cold water in a small bowl. Let it sit for 5 minutes.
- Warm the bloomed gelatin in the microwave for 10-15 seconds, stirring until dissolved. Set aside to cool slightly.
Make the Filling
- Beat the softened cream cheese in a large bowl until smooth and fluffy.
- Gradually mix in honey (or sugar), vanilla, and lemon juice.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the dissolved gelatin until fully incorporated.
Assemble
- Pour the filling over the prepared crust, spreading evenly.
- Cover and refrigerate for at least 4 hours or until fully set.
Serve
- Release the cheesecake from the springform pan. Garnish with fresh berries, a drizzle of honey, or a sprig of mint.
Notes
- For a creamier texture, use full-fat cream cheese.
- Adjust sweetness to taste by adding more or less honey.
- The crust can be swapped out for a store-bought gluten-free graham cracker crust.
- Prep Time: 20 minutes (plus 4 hours chilling)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
