Is Jello No Bake Cheesecake Gluten Free?

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I would not ever, in any way, call that cheesecake.   If you're going to make cheesecake, do it right.  Just replace the typical crust with gluten-free ingredients... and be sure to bake (and cool in the oven) with a pan of water.

People really ask about this garbage "food"?

It's not on nearly every store shelf in the USA for nothing...yes, it's probably the most popular cheesecake mix in the USA.

17 hours ago, Guest JMinNC said:

People really ask about this garbage "food"?

I'm with you on this one, JMinNC!   The gluten-free food sector is mostly just junk-food, which further contributes to the obesity of us Americans.  It would be nice to have more gluten-free food that's more akin to ready-to-make "mains". But instead, it's almost all chips/crackers, bread-type products and sweets.  And every time someone really does come out with a stellar semi-healthy product, it's gone within a year or so. 

But back to the original comment, I would wager that most Americans have probably never even had a proper baked cheesecake.  

On 8/9/2021 at 10:30 PM, sc'Que? said:

🤢 

I would not ever, in any way, call that cheesecake.   If you're going to make cheesecake, do it right.  Just replace the typical crust with gluten-free ingredients... and be sure to bake (and cool in the oven) with a pan of water.

😂Correctly stated...just look at the number of chemicals alone.  Disodium Phosphate causes major league diarrhea as does cellulose gums.  Your emoji is a perfect statement in and of itself.

You dont need a crust to bake cheesecake. Make the batter, pour into lightly greased springform pan, bake in a water bath and voila!  I've done it several times and it turns out great

15 hours ago, Maureen Haley said:

You dont need a crust to bake cheesecake. Make the batter, pour into lightly greased springform pan, bake in a water bath and voila!  I've done it several times and it turns out great

Sure, you don't "need" it. But the texture variation is what makes cheesecake so enjoyable.  My favorite cheesecake ever... was a baked Italian torta di ricotta--super-dense, small-curd ricotta cheese somehow baked into 4" deep pan with a 1" pie-style crust... and a caramelized "skin" over the surface of the top.  I didn't understand the process then (1997) and I certainly don't now.  I've never been able to find a recipe for it.  So I don't know how to adapt it to gluten-free. 

But rest assured, it's the complete opposite of a Jell-o no-bake! 

Foodies are the sort that if we can't do it right, then we'd rather not waste the time doing it at all.  It must be rich, dense and offer varying textures.  A proper slice should be no more than an inch or two wide.