Gluten Free Egg Free Cheesecake Recipe

Indulge in the creamy, dreamy goodness of this Gluten-Free Egg-Free Cheesecake, a no-bake dessert that’s as accessible as it is luxurious. Perfectly suited for those with dietary restrictions, this recipe combines a buttery gluten-free graham cracker crust with a velvety filling made from cream cheese, whipped cream, and a touch of zesty lemon. Using gelatin or agar agar as a setting agent, this cheesecake achieves its luscious texture without the need for eggs or baking. With just 20 minutes of prep time and a few hours of chilling, this effortless treat is ideal for any occasion. Serve it plain or dress it up with fresh berries or chocolate shavings for a gorgeous, crowd-pleasing finish.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 200 grams Gluten-free graham crackers
• 75 grams Unsalted butter, melted
• 240 ml Heavy cream
• 450 grams Cream cheese, softened
• 100 grams Powdered sugar
• 2 teaspoons Vanilla extract
• 1 tablespoon Lemon juice
• 2 teaspoons Gelatin powder (or agar agar for vegetarian option)
• 3 tablespoons Water

Directions

Step 1

Prepare the crust: In a food processor, pulse the gluten-free graham crackers until they form fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until well combined.

Step 2

Press the crust mixture into the bottom of a 9-inch springform pan, spreading it into an even layer. Use the back of a spoon to compact it firmly. Refrigerate while preparing the filling.

Step 3

In a small bowl, combine the gelatin powder with water and let it bloom for 5 minutes. If using agar agar, follow the package instructions for activation.

Step 4

In a medium mixing bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form. Set aside.

Step 5

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and lemon juice, and mix well.

Step 6

Gently fold the whipped cream into the cream cheese mixture, one-third at a time, until fully incorporated and smooth.

Step 7

Heat the bloomed gelatin in the microwave for 10-15 seconds or until completely dissolved. Allow it to cool slightly, then gradually mix it into the cheesecake filling, ensuring it's evenly distributed.

Step 8

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Step 9

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 10

Unmold the cheesecake carefully and garnish as desired (e.g., with fresh berries or gluten-free chocolate shavings) before serving.

Nutrition Facts

Serving size	(1137.4g)

Amount per serving	% Daily Value*
Calories	4201.2

Total Fat 324.2g	0%
Saturated Fat 187.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 901.9mg	0%
Sodium 2527.5mg	0%
Total Carbohydrate 269.6g	0%
Dietary Fiber 6.5g	0%
Total Sugars 167.0g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 536.1mg	0%
Iron 4.9mg	0%
Potassium 694.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.2%

Protein: 3.8%

Carbs: 25.9%