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Gluten Free No Bake Cheesecake

A healthier cheesecake filling you can pair with your favorite crust or serve as a mousse!
5 from 1 vote
Servings 8 slices
Calories 726 kcal

Equipment

  • Mixer with whisk attachment and paddle attachment
  • Food processor

Ingredients
  

For the Crust

  • 28 Gluten Free Oreos
  • ¼ cup butter ½ stick

For the Cheesecake Filling

  • 2 cups heavy cream cold
  • ¼ cup maple syrup
  • 16 ounces ⅓ less fat cream cheese, softened 2 blocks
  • ½ cup honey

Instructions
 

  • Place cream cheese on counter to soften for one hour

Make the Crust

  • Prepare the crust by adding 28 gluten free Oreos to a food processor and pulse until fine crumbs are formed
  • In a microwave safe mug, melt the butter for 45 seconds until is has completely melted
  • Add the cookie crumbs and melted butter to an 8 or 9 inch pie pan and mix together using a fork
  • Using the bottom of a glass, press the crust down and out to the sides to level it out

Make the Filling

  • Add heavy cream and maple syrup to the bowl of your mixer and attach a whisk attachment. Whisk for 1-2 minutes at medium speed until stiff peaks have formed, and set aside
  • In a separate mixing bowl, add cream cheese and honey. Using a paddle attachment, cream together on medium speed until smooth
  • Fold whipped cream into cream cheese mixture by hand until incorporated and smooth
  • Pour cheesecake filling onto crust and smooth out using a silicone spatula
  • Refrigerate for at least one hour before serving!

Nutrition

Serving: 1sliceCalories: 726kcalCarbohydrates: 62.8gProtein: 4.1gFat: 54gSugar: 48.1g
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