No Bake Gluten-Free Cheesecake (Extra Easy)

Name: No Bake Gluten-Free Cheesecake (Extra Easy)
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 ½ cups almond flour; ¼ cup granulated sugar; ¼ teaspoon salt; 4 tablespoons unsalted butter, (melted); 1 large egg, (lightly beaten); 16 ounces cream cheese, (softened); ⅓ cup sour cream; 2 teaspoon vanilla extract; 1 cup powdered sugar; 1 ¼ cups heavy cream ((or 3 cups Cool Whip, thawed)); (optional) fresh berries, chocolate sauce, or fruit sauce (for serving)

9 steps

Prep:15min

Dive into an ultra rich and creamy dessert with this easy gluten-free cheesecake. A no bake filling makes this a quick and effortless recipe, with a surprise alternative for an easy gluten-free crust!

Updated at: Thu, 21 Nov 2024 15:07:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories671.3 kcal (34%)

Total Fat56.8 g (81%)

Carbs31.1 g (12%)

Sugars27.5 g (31%)

Protein12.5 g (25%)

Sodium273.3 mg (14%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 ½ cupsalmond flour

¼ cupgranulated sugar

¼ teaspoonsalt

4 tablespoonsunsalted butter

melted

1egg

large, lightly beaten

16 ouncescream cheese

softened

⅓ cupsour cream

2 teaspoonvanilla extract

1 cuppowdered sugar

1 ¼ cupsheavy cream

or 3 cups Cool Whip, thawed

fresh berries

optional, chocolate sauce, or fruit sauce, for serving

Instructions

Crust

Step 1

Preheat oven to 350°F. Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg. Stir until all the ingredients are moistened and dough sticks together.

Step 2

Dump the crust into a 9-inch springform pan. Press down and spread evenly your fingers on the bottom and halfway up the sides. Take a small measuring cup and press down firmly on the bottom, smoothing evenly.

Step 3

Use a fork to prick the bottom of the crust several times to prevent the crust from bubbling up while baking.

Step 4

Bake for 22-24 minutes, or until lightly browned. The crust will puff slightly during baking, but it will go down as it cools. Set aside to cool completely.

No Bake Cheesecake Filling

Step 5

In a large bowl beat together the cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.

Step 6

In a separate bowl, with whisk attachment, beat the heavy cream until stiff peaks form. Skip this step if using Cool Whip topping instead.

Step 7

Fold the whipped cream or Cool Whip whipped topping into the cream cheese mixture. Evenly spread the cheesecake filling in the cooled crust.

Step 8

Cover and refrigerate for 4 hours, or overnight. Run a knife around the outer ring before releasing to cut and serve. Serve with optional toppings.

Step 9

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