Who doesn’t love a good cheesecake? But if you’re avoiding gluten, lactose, or gelatin, finding the right recipe can be a challenge. That’s why this Healthy No-Bake Cheesecake is such a gem! It’s incredibly creamy, refreshing, and best of all, it’s free from gluten and gelatin, so everyone can enjoy it. Made with lactose-free cream cheese and Greek yogurt, this cheesecake is also perfect for those who are lactose intolerant.
Whether you’re serving it as a dessert for a special occasion or just craving something sweet and light, this no-bake cheesecake is sure to become a go-to in your recipe collection. Let’s get started!
Recipe Info:
- Prep Time: 15 minutes
- Chill Time: 8 hours (or overnight)
- Total Time: 8 hours 15 minutes
- Servings: 8-10 slices
- Dietary Info: Gluten-Free, Lactose-Free, No Gelatin
Ingredients:
For the Crust:
- 1 cup almond flour (or oat flour)
- ¼ cup shredded coconut
- 3 tablespoons melted coconut oil
- 3 tablespoons maple syrup
For the Filling:
- 350 grams (12 ounces) lactose-free cream cheese
- 1 cup lactose-free Greek yogurt
- Zest of 1 lemon (optional)
- 2 tablespoons maple syrup
- 1 teaspoon stevia (optional)
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- In a mixing bowl, combine the almond flour, shredded coconut, melted coconut oil, and maple syrup.
- Mix well until all ingredients are thoroughly combined.
- Line the bottom of a small springform cake pan with parchment paper.
- Press the crust mixture evenly into the bottom of the pan.
- Place the pan in the fridge to chill while you prepare the filling.
- Make the Filling:
- In a large bowl, mix together the lactose-free cream cheese, Greek yogurt, lemon zest (if using), maple syrup, stevia, and vanilla extract until smooth and creamy.
- Pour the filling over the chilled crust, spreading it evenly.
- Chill and Set:
- Cover the pan and place it in the fridge for at least 8 hours or overnight to allow the cheesecake to set.
- Serve and Enjoy:
- Once the cheesecake is fully set, use a knife to gently loosen it from the rim of the springform pan, then carefully remove the rim.
- Serve the cheesecake with your favorite toppings, like fresh berries and a sprinkle of lemon zest for extra flavor.
Notes:
- If you’re not a fan of lemon, you can skip the lemon zest and add a bit more vanilla extract for a classic flavor.
- This cheesecake can be stored in the fridge for up to 3 days.
FAQs:
- Can I use regular cream cheese and yogurt?
Yes, if you don’t have any dietary restrictions, feel free to use regular cream cheese and Greek yogurt. - What can I use instead of stevia?
You can replace stevia with an additional tablespoon of maple syrup if you prefer a natural sweetener.
Enjoy this light and creamy no-bake cheesecake anytime you crave a delicious and healthier dessert!