Gluten-free and simple to make, this crustless no-bake cheesecake is a real crowd-pleaser.
Cheesecake is my favorite dessert. I usually reserve baking it for special gatherings, since traditional cheesecake can take a long time to prepare. This time I tried a quicker no-bake version set with gelatin and skipped the crust entirely to save even more time.
The result was fantastic: I made six mini crustless no-bake cheesecakes in under ten minutes, and they tasted wonderful. They were so easy and light that I might just start indulging more often.
Equipment:
- Small saucepan
- Hand mixer
- Medium bowl
- Six 4-ounce ramekins
Ingredients
- 2 teaspoons gelatin
- 1/3 cup Swerve sweetener or organic granulated sugar
- 1 cup filtered water, boiling
- 1 teaspoon organic vanilla extract
- 16 ounces organic cream cheese, room temperature
Step-by-step instructions
- Place the gelatin and sweetener in a medium bowl.
- Pour the boiling water over the gelatin and sweetener, stirring until dissolved.
- Let the mixture rest for about 5 minutes so the gelatin can bloom.
- Add the vanilla and room-temperature cream cheese to the bowl.
- Using a hand mixer, whip the ingredients until smooth and creamy, about 3 minutes. The batter should be thick and silky.
- Divide the batter evenly among six ramekins.
- Cover the ramekins with plastic wrap and refrigerate until set, about 2–4 hours.
- Before serving, garnish with a dusting of cocoa powder or a few homemade maraschino cherries, if desired.
Crustless No-Bake Cheesecake
Gluten-free and straightforward, this crustless no-bake cheesecake is quick to prepare and delightfully creamy.
- Author: The Coconut Mama
Ingredients
- 2 teaspoons gelatin
- 1/3 cup Swerve sweetener or organic granulated sugar
- 1 cup filtered water, boiling
- 1 teaspoon organic vanilla extract
- 16 ounces organic cream cheese, room temperature
Instructions
- Pour gelatin and sweetener into a bowl.
- Pour boiling water over the gelatin and sweetener and stir until dissolved.
- Let the mixture sit for 5 minutes to bloom.
- Add vanilla and cream cheese to the bowl.
- Whip with a hand mixer until smooth and thick, about 3 minutes.
- Spoon the batter evenly into six ramekins.
- Cover and refrigerate until set, 2–4 hours.
- Garnish with cocoa powder or cherries before serving.
