No Bake Lemon Cheesecake (gluten-free/dairy-free) (Edit recipe)

54 recipes
|
14 followers

Nothing says sunshine like lemon - & nothing says summer like a no bake dessert! This no bake lemon cheesecake is made up of a gluten-free graham cracker crust, simple 5 ingredient dairy-free lemon cheesecake base, & 5 minute vegan lemon curd! It is seriously SO easy to make. The hardest part is waiting to eat it!

save

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 8

Ingredients

16 oz Kite Hill Cream Cheese, room temperature
1 cup Plain Greek Yogurt, use dairy-free, for vegan
0.5 cup Powdered Sugar
0.5 cup Lemon Juice, fresh
1 whole Lemon, zest of

Crust

1.5 cup Gluten-Free Graham Cracker Crumbs
6 Tbsp Unsalted Butter, use dairy-free, if needed
1 Tbsp Pure Maple Syrup

Lemon Curd

0.5 cup Granulated White Sugar
1 Tbsp Cornstarch
0.5 cup Almond Milk
0.25 cup Lemon Juice
2 tsp Lemon zest
0.125 tsp Turmeric

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small pot, combine lemon curd ingredients.
Heat oven medium heat, stirring constantly until thickened.
Curd is done when it is bubbling and thick. Set aside until ready to use.
Mix together graham cracker crumbs, butter and maple syrup.
Press into an 8 inch springform pan.
Beat together cream cheese and yogurt until creamy.
Add in remaining cheesecake ingredients and combine.
Pour cheesecake mixture into crust.
Chill overnight or at least 6 hours.
Remove cheesecake from springform pan.
Spread lemon curd over top and top with whipped cream, if using.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	551
Fat:	29 g
Carbohydrates:	61 g
Protein:	12 g
Cholesterol:	27 g
Sodium:	628 mg
Fiber:	3 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated per serving.