Red Meat Allergy Friendly No-Bake Cheesecake
Total time4 hr 25 min
Prep time25 min
Cook time0 min
4.7(30)
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
- 3 tbsp cold water
- 16 oz cream cheese, softened
- ¾ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- 1 tbsp fresh lemon juice
For serving
- fresh berries or fruit compote, for serving (optional)
Instructions
- 1
Stir together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand and holds together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup to compact it. Refrigerate the crust while you prepare the filling.
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