Be Stitched Baking {Gluten-free No Bake Cheesecake}

There are a few things that I do not like about cheesecake:  the portions are always too big, they take a lot of time to bake, you must have the correct pan and wrap it up in foil, and you have to bake it in water.  All to hope that it turns out just right.  I, personally, do not have the patience for this.  I decided to make a no bake gluten-free cheesecake!  There is one thing I love about cheesecake:  the crust!  I used homemade gluten-free graham crackers as the crust base, and it was delish!

{Gluten-free No Bake Cheesecake}

The Crust

One batch of gluten-free graham crackers

1-2 T butter, melted

turbinado for sprinkling

The Filling

1 8 ounce package cream cheese

1 c greek yogurt

1/2 c sweetened condensed milk

1/8 c freshly squeezed lemon juice (basically one lemon)

zest of two lemons

1 t good quality vanilla extract

—-

Make the graham crackers as seen here.  You can do this a day or two ahead of time, if needed.

Put about half of your baked graham crackers in a ziploc bag.  Crush them with a rolling pin.

Melt the butter and add to the crushed crackers.  Press into a few small round tins or cups.  I used three cups 3 inches in diameter.  Sprinkle with just a touch of turbinado.  Set aside or put in the fridge.

In a stand mixer, beat together the cream cheese and the greek yogurt.  Add the condensed milk, lemon juice, and the zest of one lime.  Beat until smooth and creamy.

Slowly top the crusts with the cheesecake filling.

Fill each cup about 2/3 full, and garnish with the remaining lemon zest.  Enjoy!

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2 thoughts on “Be Stitched Baking {Gluten-free No Bake Cheesecake}

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