5 Ingredient No Bake Gluten Free Cheesecake Recipe
When the cheesecake cravings hit and you need a delicious dessert fast, make this 5 Ingredient No Bake Gluten Free Cheesecake Recipe!It is not only gluten free and low carb, but this decadent cheesecake does not use condensed milk or powdered sugar either.Out of all of the no bake desserts to choose from, this 5-ingredient cheesecake is my most favorite out of all of my simple recipes!
Equipment
- 9 inch pie plate
- hand mixer or electric mixer
- large mixing bowl
- small bowl
- Spatula
Ingredients
Gluten Free Crust:
- 1 cup almond flour
- 5 tablespoons monk fruit or erythritol
- 1/8 teaspoon stevia powder
- 1/8 teaspoon maple extract
- 3 tablespoons butter; softened
Whipped Cream:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon liquid stevia/ or monkfruit drops
Cream Cheese Mixture:
- 12 oz Full fat cream cheese 1 1/2 blocks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon lemon extract
- 3 Tbsp erithrytol/stevia granulated sweeener
- 1 teaspoon powdered stevia
Fruit Topping:
- 5 cups fresh fruit cherries or berries work best
- 1/2 cup erithrytol/stevia blend
- 1 Tablespoon liquid monk fruit/stevia sweetener start with 1 teaspoon and add to your liking
- 1 teaspoon gluccomannon
- 1/4 cup water
Instructions
Gluten Free Crust:
- In a large mixing bowl, measure all of your crust ingredients and stir with a fork.1 cup almond flour, 5 tablespoons monk fruit or erythritol, 1/8 teaspoon stevia powder, 1/8 teaspoon maple extract, 3 tablespoons butter; softened
- After it is well mixed, press evenly into your 9-inch pie plate. Bake at 350F for 15 minutes and no more.
- You only want it golden brown, not burnt. Let this cool completely as you prepare the cheesecake filling.
Whipped Cream Part:
- In the bowl of a stand mixer with a whisk attachment or a hand mixer and a mixing bowl whip your heavy whipping cream along with the sweetener of choice. Turn your mixer on low speed at first to start, then crank it up to high until you have an airy texture with stiff peaks. Set this aside in the fridge.1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon liquid stevia/ or monkfruit drops
Cream Cheese Mixture:
- Add the room temperature cream cheese, sweetener, and extracts to the large bowl and mix until it is smooth and fluffy.12 oz Full fat cream cheese, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon lemon extract, 3 Tbsp erithrytol/stevia granulated sweeener, 1 teaspoon powdered stevia
- Once the cream cheese is fluffy and smooth, add in the whipped cream from earlier to the cream cheese.
- Using a low speed, combine the whipped cream and cream cheese until uniform with a smooth texture. Do not whip on high or you could collapse the air in it, and it will lose its creamy texture.
- Spread the creamy filling into the chilled crust in an even layer with an offset spatula or back of a spoon. Make sure to spread the cheesecake filling to the sides of the pan leaving a little bit of crust showing.
- Refrigerate for a couple hours, 4 hours minimum, and then serve up with your favorite topping!
- Make sure you use a very sharp knife to cut your pieces, so it doesn't mess up the cheesecake. I usually wipe the knife clean in-between cuts to prevent this.
- Cover with plastic wrap, aluminum foil or put it in an airtight container to prevent it from drying out. It will last in the fridge up to 5 days before it starts breaking down.
- You can also freeze this cheesecake up to 3 months. Freeze individual pieces first on a parchment lined baking sheet, then wrap each piece individually with plastic wrap, then lastly put in a freezer safe zip top bag.
Fruit Topping Mixture:
- In a medium saucepan add your fresh fruit, granulated sweetener, liquid sweetener and water. You can skip the liquid sweetener if your fruit is naturally sweet, just adjust to your liking.5 cups fresh fruit, 1/2 cup erithrytol/stevia blend, 1 Tablespoon liquid monk fruit/stevia sweetener, 1/4 cup water
- Heat over medium heat for 10 minutes until the fruit softens and liquid is released. Bring fruit to a slow boil then sprinkle glucomannan over the top and start stirring immediately!1 teaspoon gluccomannon
- Give it about 5 minutes and it will thicken like traditional corn starch will. This cooking method allows the fruits juices to become the liquid for the filling rather than adding a lot of water. You may or may not need a thickener as not all fruits produce the same amount of juice when cooked.
- Let it cool completely to thicken before using as a topping on top of this decadent dessert.
- Store leftovers in a lidded jar for it to last up to 10 days. You can also freeze it in a freezer bag and thaw as needed up to 3 months.
Notes
Do you have leftover filling?
Put it in a bowl and top with this Easy Dairy Free Whipped Cream!
- If you want to save some time, you can substitute in one 8-ounce tub of cool whip for the whipped cream step. It may or may not set up like mine did, because I have not tried this before.
- I skipped using lemon juice in this recipe to reduce the carb count. If you want to use it instead of the extract, use 1 tbsp plus some lemon zest to get the full lemon flavor. Try lime juice and lime zest to make a key lime cheesecake!
- One year I made individual cheesecakes in a muffin tin lined with silicone cups. They made the perfect mini treat for the party, and I put toppings out in a bowl for everyone to choose how they wanted to top their crustless cheesecakes!
- If you do not have an electric mixer, you can always try getting the smooth and fluffy filling by using a food processor. You will have to scrape the sides of the bowl frequently to make sure everything gets mixed up properly.
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 251 |
| % Daily Value* | |
| Total Fat 25.8g | 33% |
| Saturated Fat 16.2g | 81% |
| Cholesterol 87mg | 29% |
| Sodium 137mg | 6% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.1g | |
| Protein 3.8g | |
| Vitamin D 15mcg | 77% |
| Calcium 53mg | 4% |
| Iron 1mg | 3% |
| Potassium 73mg | 2% |
Nutrition
Calories: 251kcalCarbohydrates: 2gProtein: 3.8gFat: 25.8gSaturated Fat: 16.2gCholesterol: 87mgSodium: 137mgPotassium: 73mgSugar: 0.1gCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!