Gluten Free No Bake Cheesecake Bars
"Enjoy a taste of heaven with our Gluten-Free No-Bake Cheesecake. This creamy and luscious dessert requires no oven time and is a breeze to make. Perfect for a sweet indulgence any time!"
Equipment
- Food Processor (or Ziploc Bag + Rolling Pin)
- 9x13 inch Pan
- Tin Foil
- Electric Mixer w/ Whip & Paddle Attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
Ingredients
Cheesecake Crust
- 3 1/2 cups (480g) Gluten Free Graham Cracker Crumbs
- 3/4 cup (160g) Brown Sugar light
- 1/2 tsp. (5g) Salt
- 1 1/2 tsp. (7g) Vanilla Extract
- 3/4 cup (1 1/2 sticks) Unsalted Butter melted
No Bake Cheesecake
- 1 lb. (2 blocks) Cream Cheese
- 1 cup (233g) Granulated Sugar
- 4 tbsp. (40g) Powdered Sugar
- 1/2 cup (123g) Sour Cream
- 2 tsp. (10g) Lemon Juice
- 1 tsp. (5g) Vanilla Extract
- 3 tsp. (20g) Vanilla Bean Paste
- 2 cups (428g) Heavy Cream
Blueberry Topping (optional)
- 1 cup Frozen Wild Blueberries
- 2 tbsp. Granulated Sugar
- 1 tbsp. Lemon Juice
Instructions
Gluten Free Graham Cracker Crust
- Place the graham cracker in a food processor and crush the gluten free graham crackers into crumbs. Or place the gluten free graham crackers into a large Ziploc bag and crush them into crumbs using a rolling pin.
- Place the graham cracker crumbs into a medium sized mixing bowl.
- Add the brown sugar, salt, vanilla, and melted butter to the crumbs.
- Mix together until everything’s combined.
- Line the bottom and sides of a 9x13 inch pan with tin foil.
- Pour the graham cracker crumb mixture into the pan and press it into the bottom and sides of the pan.
- Place in the freezer for 20 minutes, allowing the crust to set. While the crust is in the freezer prepare the no bake cheesecake filling.
No Bake Cheesecake Filling
- In the bowl of a stand mixer fitted with the whip attachment, whip the heavy cream on high speed until it forms medium-stiff peaks.
- Once the heavy cream has been whipped, transfer to a mixing bowl and place on the fridge.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on a medium speed until smooth and no lumps remain. Occasionally scraping down the sides of the bowl with a rubber spatula.
- Once the cream cheese is smooth, while the mixer is on a low speed gradually add the granulated sugar. Once all the sugar has been added, scrape down the sides of the bowl, then let it mix on medium-low speed for 1 minute.
- Next, add the powdered sugar, sour cream, lemon juice, vanilla extract, and vanilla bean paste. Mix on a low speed until combined. scrape down the sides of the bowl.
- Remove the whipped cream from the fridge and gently fold the whipped cream into the cream cheese mixture.
- Remove the graham cracker crust from the freezer and spread the cheesecake filling into the pan.
- Wrap the entire pan with plastic wrap and place in the fridge to chill/set for 8 hours (or overnight is best).
- Once the bars have been chilled/set, remove them from pan, and cut into bars!
Blueberry Topping (optional)
- In a small bowl add the blueberries, sugar, and lemon juice.
- Gently mix together and let sit for 30 minutes.
- Once the blueberries look nice and juice and the sugar has dissolved, spoon the blueberry topping on top of the cut cheesecake bars and enjoy!
Tried this recipe?Let us know how it was!