Description
A rich, velvety gluten-free cheesecake with a no-bake twist, perfect for any celebration or indulgent treat.
Ingredients
Scale
For the Crust:
- 2 cups gluten-free chocolate sandwich cookies (crumbled)
- 4 tbsp unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup heavy whipping cream
- 1 tbsp red food coloring (natural options like beet powder work too)
For the Topping:
- ½ cup gluten-free chocolate shavings or chips
- Optional: Whipped cream, fresh strawberries, or a sprinkle of cocoa powder for garnish
Instructions
Make the Crust:
- Combine the cookie crumbs and melted butter in a mixing bowl until it feels like wet sand.
- Press the mixture evenly into the bottom of a springform pan. Pop it in the freezer to set while you prepare the filling.
Prepare the Filling:
- Beat the cream cheese and powdered sugar together until smooth and fluffy.
- Add vanilla extract and cocoa powder, mixing until fully combined.
- Fold in the whipped cream gently, then mix in the red food coloring until the color is even.
Assemble:
- Pour the filling onto the chilled crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours (overnight is even better).
Garnish:
- Decorate with chocolate shavings, whipped cream, or any toppings you like before serving. Slice and enjoy!
Notes
Chill overnight for best results. Red food coloring can be swapped for beet powder for a natural option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg