No Bake Cheesecake – Dairy Reduced, Gluten Free

No Bake Cheesecake is a light and delicious dessert that can be topped off to suit your own tastes.  You won’t believe it contains very little dairy and is gluten free!

I chose a raspberry pie filling for my topping but you can choose any pie filling or create your own topping from scratch.

Gluten free graham crackers form the base for this light and luscious dessert recipe.

This creamy, mouthwatering recipe yields 12 servings.

No Bake Cheesecake received rave reviews at our house and due to its versatility will be enjoyed over and over again.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making No Bake Cheesecake I dumped some dairy free cream cheese (I used Tofutti brand), icing sugar, lemon juice and vanilla extract into a mixing bowl.

I used an electric hand mixer to beat these ingredients until creamy.

Then I added in one full tub of Cool Whip whipped topping (large tub).

Next I used the electric hand mixer again to beat in the Cool Whip topping until well combined.  This took 1 1/2 to 2 minutes.

Then I lined the bottom of a 9″ x 13″ baking pan with gluten free graham crackers.

It took about 14 crackers to cover the bottom of the pan.  I broke the crackers to fit them in around the edges.

You could aslo make a graham cracker crumb base if you prefer.

Then I spooned the cream cheese mixture over top of the graham crackers in the baking pan.

I used a large rubber spatula to carefully spread the topping around, distributing it evenly.

The graham crackers will move around a bit so just spread gently.

The next step is where you can use your own creativity.  Choose any topping that you would like, whether it be pie filling or a home made topping.

I chose to use a raspberry pie filling based on the tastes of the people that would be consuming it.

Next time I may split the toppings and do half raspberry and half blueberry.  Use  your imagination!

Once the pie filling was spread evenly over the top of the No Bake Cheesecake I placed it in the fridge to chill and allow the filling to moisten the graham crackers and solidify them as a crust.  

The great thing about No Bake Cheesecake, is that you can top it off to suit your tastes or the occasion!  Use your imagination and creativity.

Serve up a piece of No Bake Cheesecake knowing that you will be consuming very little dairy.  Those that can enjoy dairy will not taste any difference.

Every mouthful of this light, decadent dessert will be savoured by your guests!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cheesecake Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this No Bake Cheesecake:

  • 14 gluten free graham crackers
  • 8 oz dairy free cream cheese
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 1 litre (large) tub Cool Whip whipped topping
  • 21 oz pie filling of choice (540ml)

How to Make No Bake Cheesecake:

  1. Dump the dairy free cream cheese, icing sugar, lemon juice and vanilla extract into a mixing bowl.
  2. Use an electric hand mixer to beat until creamy.
  3. Add in the whole tub of Cool Whip. Beat again to combine well for about 1 1/2 to 2 minutes.
  4. Line a 9″ x 13″ baking pan with the graham crackers, breaking if necessary to completely cover bottom of pan.
  5. Spoon the filling on top of the graham crackers in the baking pan.
  6. Spread the filling evenly over the crackers being careful not to allow crackers to shift too much.
  7. Cover cream cheese filling with pie filling of choice or a homemade topping.
  8. Chill for at least an hour in the fridge to allow filling to moisten graham crackers and solidify them as the base.
  9. Remove from fridge just before serving.
  10. Serve and Enjoy!

No Bake Cheesecake is a light and delicious dessert that can be topped off to suit your own tastes.  You won't believe it contains very little dairy and is gluten free!

Yield: 12

No Bake Cheesecake - Dairy Reduced, Gluten Free

No Bake Cheesecake is a light and delicious dessert that can be topped off to suit your own tastes.  You won't believe it contains very little dairy and is gluten free!

No Bake Cheesecake is a light and delicious dessert that can be topped off to suit your own tastes.  You won't believe it contains very little dairy and is gluten free!

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 14 gluten free graham crackers
  • 8 oz dairy free cream cheese
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 1 litre (large) tub Cool Whip whipped topping
  • 21 oz pie filling of choice (540ml)

Instructions

  1. Dump the dairy free cream cheese, icing sugar, lemon juice and vanilla extract into a mixing bowl.
  2. Use an electric hand mixer to beat until creamy.
  3. Add in the whole tub of Cool Whip. Beat again to combine well for about 1 1/2 to 2 minutes.
  4. Line a 9" x 13" baking pan with the graham crackers, breaking if necessary to completely cover bottom of pan.
  5. Spoon the filling on top of the graham crackers in the baking pan.
  6. Spread the filling evenly over the crackers being careful not to allow crackers to shift too much.
  7. Cover cream cheese filling with pie filling of choice or a homemade topping.
  8. Chill for at least an hour in the fridge to allow filling to moisten graham crackers and solidify them as the base.
  9. Remove from fridge just before serving.
  10. Serve and Enjoy!

Notes

*Tofutti brand dairy free cream cheese was used in this recipe>

*Graham crackers can be substituted with a graham crumb base if you prefer.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 302Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 241mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 3g

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