The Easiest No Bake Cheesecake Recipe

By MaryEllen

This is the easiest no bake cheesecake recipe you’ll ever find, and it always sets up quickly. A plain vanilla cheesecake made with cream cheese, sour cream and a touch of gelatin, it’s quite simply perfect. You know those days when you just can’t bother turning on the oven…

Ingredients

• For the crust
• 1 1/2 cups (225 g) gluten free crunchy cookie crumbs (I used my gluten free graham crackers, and crushed them in the food processor)
• 6 tablespoons (84 g) unsalted butter, melted
• For the cheesecake filling
• For the filling
• 1/4 cup (2 fluid ounces) lukewarm water
• 1 2/3 teaspoons (5 g) unflavored powdered gelatin
• 2 8-ounce packages (16 ounces total) cream cheese, at room temperature
• 1 cup (227 g) sour cream, at room temperature
• 1 cup (115 g) confectioners’ sugar
• 1/8 teaspoon kosher salt
• 1 1/2 teaspoons pure vanilla extract
• Seeds from one-half of a vanilla bean (optional)

Details

Servings 8

Preparation

Step 1

Make the crust. In a medium-size bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.

In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture over low heat or in the microwave (or a small saucepan over low heat) for about 20 seconds or until the gelatin is dissolved and the mixture has liquefied. Set the gelatin mixture aside to cool until no longer hot to the touch.

In a large bowl, place the cream cheese and sour cream, and beat with a handheld mixer until light and fluffy. Add the gelatin mixture and mix again until smooth. Add the confectioners’ sugar, salt, vanilla and vanilla bean seeds, and beat until very smooth. Pour the mixture into the prepared cookie crust and spread into an even layer. Place the pan in the refrigerator or freezer until firm (about 2 hours in the refrigerator, or about 35 minutes in the freezer). Remove the pan from the refrigerator or freezer, unmold it, slice it and serve chilled.