GLUTEN FREE NO-BAKE CHEESECAKE WITH CHOCOLATE COOKIE CRUST

Posted by Bryna Bear aka Gluten Free Baking Bear

     My central air conditioning is taking its last breaths.  Until it is replaced (darn, it can’t be fixed) I am not turning on the oven.  I made a really great No-Bake Cheesecake.  This recipe is adapted from a Martha Stewart one.  Smooth and creamy with just the right amount of lemony flavor everyone loved it and couldn’t believe that it was not baked.
     The trick to making this cheesecake is to chill it well.  I was a bit worried about not baking the crust, but the cookie crust came out surprisingly well.  I used store made gf chocolate animal crackers.  I suppose that you could use gf graham crackers if you don’t want a chocolate crust. 
     It calls for a 6-inch springform pan.  Of course, I do not have one of those, so I used a regular 6-inch cake pan.  To get the cheesecake out of the pan in one piece I lined it with parchment paper and placed a cake cardboard on the bottom.  I am pleased to report that this worked very well and the cake came out easily and intact.  If you do not have any 6-inch pans, I think that you can use a smallish pie pan, but the filling will not be as tall.

GLUTEN FREE NO-BAKE CHEESECAKE WITH CHOCOLATE COOKIE CRUST

Makes one 6-inch cheesecake.

Ingredients
CRUST

7 oz. (about 2 cups of finely ground cookies crumbs)	Gluten Free Chocolate Cookies (I used the whole 7.7 ounce box of chocolate animal crackers.)
1/4 tsp.	Xanthan Gum
3 Tbs.	Sugar
6 Tbs.	Unsalted Butter - melted

FILLING  

1/3 cup	Sugar - adjust to taste
8 oz. - 1 package	Full Fat Cream Cheese
3 Tbs.	Lemon Juice - fresh squeezed.
1 tsp.	Lemon Zest - very fine
pinch	Himalayan Sea Salt
1 tsp.	Vanilla Extract
1/4 cup	Heavy Cream

Directions 

1. You will need a 6-inch springform pan.  If you do not have a springform pan, you can use a regular 6-inch cake pan, but you will need to line it with parchment paper.  Lining the pan will enable you to remove the cake without it breaking apart.  You can also place a baking cardboard on the bottom to make it easier to lift and transfer the cake.

   

   Pan lined with parchment paper.

   This will enable you to keep the cake intact while removing it from the pan. 

   
   

   

   Baking cardboard on bottom of pan.
   This makes it easier to remove & transfer the cake.

    
2. Place the cookies into a food processor and pulse or run the machine until there are fine crumbs.  Transfer the crumbs to a small bowl and add the melted butter, xanthan gum and 3 tbs. of sugar.  Mix well.

   

   GF Chocolate animal crackers in the bowl of a food processor.

   
   

   

   Cookies ground into fine crumbs.

   
   

   

   Crust mixture well combined.

3. Pour the crumbs into the pan and press the cookie mixture evenly over the bottom and 2 inches up the sides of the pan.  My pan was 2 inches deep and the cheese came up to the top.

   

   Crumb mixture pressed along the bottom and up the sides of the pan.
   This pan is 2-inches deep.

4. Place the pan into the freezer to harden while you make the filling.  Hardening the crust will keep the filling from blending with the crust as you fill it.
5. Whip the heavy cream to soft peaks in a small bowl.  Set aside.

   

   Heavy cream whipped to soft peaks.

6. In an other bowl add the cream cheese, sugar, lemon juice, lemon zest, vanilla extract and a pinch of salt.  Mix together with an electric mixer until smooth.

   

   Filling ingredients (except for the whipped cream)  in a bowl.

   
   

   

   Ingredients mixed until smooth.

7. Fold the whipped cream into the cream cheese mixture.  This will make the filling lighter.

   

   Whipped cream folded into the cream cheese mixture.

8. Scoop the filling into the firm and well chilled crust.  Even out the top with a spatula.

   

   Filling scooped into the prepared chilled crust. 

   

   Filling smoothed out with a spatula.

9. Cover the cake with plastic wrap and place the cake in the freezer for 30 minutes.  After 30 minutes, put the cake into the fridge for at least 30 minutes or overnight before serving.  For clean slices wipe the knife blade clean with a damp cloth after each cut. A serrated knife will cut the crust without crumbling it.

   

   Cake wrapped in plastic, ready to be chilled.

   
   

   

   Well chilled cake removed from the pan.
   The parchment paper helps to lift the cake out of the pan.

   
   

   

   The cake after a few slices were cut.

     

GLUTEN FREE NO-BAKE CHEESECAKE WITH CHOCOLATE COOKIE CRUST Makes one 6-inch cheesecake. Ingredients CRUST 7 oz. (about 2 cups of finely ground cookies crumbs) Gluten Free Chocolate Cookies (I used the whole 7.7 ounce box of chocolate animal crackers.) 1/4 tsp. Xanthan Gum 3 Tbs. Sugar 6 Tbs. Unsalted Butter - melted FILLING 1/3 cup Sugar - adjust to taste 8 oz. - 1 package Full Fat Cream Cheese 3 Tbs. Lemon Juice - fresh squeezed. 1 tsp. Lemon Zest - very fine pinch Himalayan Sea Salt 1 tsp. Vanilla Extract 1/4 cup Heavy Cream Directions You will need a 6-inch springform pan. If you do not have a springform pan, you can use a regular 6-inch cake pan, but you will need to line it with parchment paper. Lining the pan will enable you to remove the cake without it breaking apart. You can also place a baking cardboard on the bottom to make it easier to lift and transfer the cake. Place the cookies into a food processor and pulse or run the machine until there are fine crumbs. Transfer the crumbs to a small bowl and add the melted butter, xanthan gum and 3 tbs. of sugar. Mix well. Pour the crumbs into the pan and press the cookie mixture evenly over the bottom and 2 inches up the sides of the pan. My pan was 2 inches deep and the cheese came up to the top. Place the pan into the freezer to harden while you make the filling. Hardening the crust will keep the filling from blending with the crust as you fill it. Whip the heavy cream to soft peaks in a small bowl. Set aside. In an other bowl add the cream cheese, sugar, lemon juice, lemon zest, vanilla extract and a pinch of salt. Mix together with an electric mixer until smooth. Fold the whipped cream into the cream cheese mixture. This will make the filling lighter. Pour the filling into the firm and well chilled crust. Even out the top with a spatula. Cover the cake with plastic wrap and place the cake in the freezer for 30 minutes. After 30 minutes, put the cake into the fridge for at least 30 minutes or overnight before serving. For clean slices wipe the knife blade clean with a damp cloth after each cut. A serrated knife will cut the crust without crumbling it.