Gluten-Free Non-Bake Cheesecake Recipe

Are you looking for a thick-and-rich, creamy gluten-free no bake dessert?

If so, this gluten-free non-bake cheesecake recipe is exactly what you're looking for!

Quick and easy to put together when you use a MiDel ready-to-eat gluten-free graham cracker crust, you can whip up this no-bake cheesecake recipe in only a few minutes. It's just that simple to make.

Even if you'd rather use the almond flour crust recipe included below, the cheesecake still won't take you very long to make because everything for the creamy filling goes into your blender and can be mixed together in less than a minute.

The gluten-free crust recipe is simple too.

Just fork whip the egg white and add it to the almond flour that's been spiked with a little melted butter and sugar. Pat the mixture into your pie plate, bake for 5 minutes, and you've got a super-rich gluten-free crust for cheesecake that tastes just like you used real graham crackers.

The nice thing about the topping is that you can just use your favorite pie filling, available at any grocery store. Most pie fillings are thickened with cornstarch, instead of wheat flour. You're going to want to check the ingredients on the label, just to make sure, but I've never seen a pie filling that included wheat.

Gluten-Free Crust for Cheesecake Recipes

If you don't want to use the MiDel crust or can't get one in your area, you can easily whip up your own gluten-free crust for this cheesecake. You also don't have to use almond flour.

Almond flour is available at Costco or online at Amazon, but there are a couple of different things you can use if you don't have almond flour, or can't get it:

• dry, gluten-free cookie crumbs
• cereal crushed in the blender

I've used both of these and have been happy with the results. You'll just need to use a little more, about 2 cups of crumbs instead of the 1-1/2 cups of almond flour.

If you're using leftover, dried-out, homemade cookies, you can omit the butter in the crust, since there will be plenty of butter in the cookies.

For cereal, such as Rice Chex or Malt-O-Meal Crispy Rice, you're going to need extra butter, since there's no fat in the cereal. I generally double the amount of butter called for in the recipe, so use 3 or 4 tablespoons instead of just 2.

When using cereal, you can skip the baking and just chill the pie crust to set the crumbs, but omit the egg white if you're not going to bake it first. Cereal crusts do have a crunchy texture when compared to a cookie crust or almond flour, but they still turn out good.

Ingredients:

• 1-1/2 cups almond flour or 2 cups cookie or cereal crumbs
• 1/3 cup sugar
• 2 to 4 tablespoons melted butter
• 1 large egg white, beat lightly with a fork

Preheat oven to 350 degrees.

Combine the almond flour and sugar. Toss gently with 2 tablespoons melted butter, then fold in the egg white.

Mixture will look a bit wet. That's fine.

Press into an deep dish pie plate with your fingers.

Bake for 10 minutes.

Cool before adding your cheesecake filling.

Gluten-Free Non-Bake Cheesecake Recipe (Basic Cheesecake Filling)

Ingredients:

• 16 ounces cream cheese, softened
• 1 teaspoon vanilla
• 1 cup sugar
• 3/4 cup water, divided
• 1 envelope unflavored gelatin

In the blender, combine softened cream cheese, vanilla, sugar, and 1/2 cup water.

In a small saucepan, add 1/4 cup water and sprinkle with the unflavored gelatin. Still to mix as well as you can, then gently heat the gelatin and water. Stir constantly until the gelatin dissolves. Add to the blender.

Whirl everything together until it's nice and smooth.

Pile into the cooled crust and chill to finish setting up.

To Serve:

Cut the pie into 6 or 8 slices and top each serving with a scoop or two of chilled pie filling.