Creamy and delicious classic cheesecake with a gluten free graham cracker crust!
Course Dessert, Snack
Cuisine American
Keyword cheesecake, eggless, gluten free, no-bake
Total Time 6 hourshrs30 minutesmins
Servings 19" cake
Author Taleen Benson
Ingredients
For the crust:
7.5ouncesgluten free graham crackers
¼cup (56g)unsalted buttermelted
1pinchsalt
For the filling:
16ouncescream cheeseroom temperature
⅔cup (75g)powdered sugar
1tablespoonlemon juice
1 cup (240ml)heavy whipping creamcold
Instructions
For the crust:
Using a food processor (or zipped top plastic bag and a rolling pin), crush the graham crackers into crumbs. Mix the crumbs, the melted butter, and the salt together in a small bowl. Press into the bottom of an 9" springform pan and store in the refrigerator while you make the filling.
For the filling:
Using a stand mixer fitted with the paddle attachment, beat the cream cheese with the powdered sugar for a few minutes, until smooth. Add the lemon juice and continue to beat until combined.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Use a rubber spatula to fold the whipped cream into the cream cheese mixture gently.
Pour the filling onto the prepared crust, and chill in the refrigerator for at least 6-8 hours.