Best Ever Gluten-free No-Bake Cheesecake

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By Jefferson Adams

April 29, 2017
By Jefferson Adams • April 29, 2017

Best Ever Gluten-free No-Bake Cheesecake

Followers 1
Reviewed and edited by a celiac disease expert.

Topped with lovely cherries, this no-bake cheesecake is a contender.

Caption: This no-bake cherry cheesecake delivers the goods. Photo: CC--Ken's Oven

Celiac.com 04/29/2017 - Spring is cherry blossom season, which means that actual cherries are still far enough off that we'll have to leave their deliciousness ahead, and turn to their canned cousins for this recipe. Turns out, that's not a bad thing. Canned cherries make a tasty cornerstone to this super quick, super-easy no-bake cheesecake. Enjoy!

Ingredients:

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1½ cups fresh ground almond meal
⅓ cup packed brown sugar
½ teaspoon ground cinnamon
⅓ cup butter, melted
2 (8 ounce) packages cream cheese
1 pint heavy whipping cream
1 tablespoon lemon juice
⅓ cup white sugar
Canned cherries, for topping, as desired

Directions:
In a small bowl, stir together the almond meal, brown sugar and cinnamon.

Add melted butter and mix well.

Press into the bottom of an 8 or 10 inch springform pan.

Chill until firm.

In a medium bowl, beat together the cream cheese and lemon juice until soft.

Add whipping cream and beat with an electric mixer until batter becomes thick.

Add the sugar and continue to beat until stiff.

Pour into chilled crust, and top with pie filling.

Chill several hours or overnight.

Just before serving, remove the sides of the springform pan.

Top with cherries and serve chilled to people you really like.

Edited March 19, 2019 by Jefferson Adams
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Guest Michelle

Posted April 9, 2020

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What is the “pie filling” that is referred to in the instructions but not ingredient list?

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Scott Adams 1,898

Posted April 9, 2020

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It looks like it is in this part:

In a medium bowl, beat together the cream cheese and lemon juice until soft.

Add whipping cream and beat with an electric mixer until batter becomes thick.

Add the sugar and continue to beat until stiff.

Pour into chilled crust, and top with pie filling.

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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