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–+ servings

Gluten Free No Bake Lemon Cheesecake

This creamy, tangy gluten free no bake lemon cheesecake is a refreshing crowd-pleaser that's perfect for any occasion.
Gluten Free No Bake Lemon Cheesecake
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 477 kcal
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Equipment

  • springform pan
  • electric mixer
  • offset spatula

Ingredients
  

For the Crust

  • 2 cups Gluten Free Graham Cracker Crumbs
  • 1/4 cup Granulated Sugar
  • 6 tbsp Unsalted Butter, melted

For the Filling

  • 24 oz Cream Cheese, softened
  • 1 cup Powdered Sugar
  • 1/3 cup Fresh Lemon Juice (about 2 to 3 lemons)
  • 2 tbsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Heavy Cream

For the Topping

  • 1 cup Heavy Cream
  • 2 tbsp Powdered Sugar
  • 1 tbsp Lemon Zest, for garnish
  • Thin Lemon Slices, for garnish

Instructions
 

  • Combine the gluten free graham cracker crumbs, granulated sugar, and melted butter. Stir until every crumb is moistened, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze for 15 minutes.
  • Beat the cream cheese in a large bowl on medium speed until completely smooth, about 3 minutes. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and beat until well combined and creamy.
    Taste and adjust the lemon to your preference. The flavor should be bright and tangy but balanced by the sweetness.
  • In a separate chilled bowl, whip the 1 1/2 cups heavy cream until stiff peaks form.
  • Fold the whipped cream into the lemon cream cheese mixture in two additions, folding gently from the bottom up until the filling is smooth and no streaks remain.
  • Pour the filling over the prepared crust and smooth the top with an offset spatula. Refrigerate for at least 8 hours or overnight until completely firm.
  • Before serving, whip the remaining 1 cup heavy cream with the 2 tbsp powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake.
    Garnish with fresh lemon zest and thin lemon slices arranged decoratively. Release the springform ring and serve chilled.

Nutrition

Serving: 1servingCalories: 477kcalCarbohydrates: 30gProtein: 5gFat: 37g
Keyword dessert, gluten-free, lemon cheesecake, no bake cheesecake
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