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No-bake Gluten-free lemon cheesecake

I was suspicious of the recipe for this No-Bake Gluten-Free lemon cheesecake as it has no eggs nor gelatin to firm up the cake, but I thought I'd try it out anyway. I reduced the sugar content to just 35g but you can add more if you have a sweet tooth (just taste the cheese mixture and adjust it to your liking). Also, I used gluten-free ginger cookies instead of digestive biscuits which I was going to mix with some grated lemon zest. The cake turned out fine -  creamy, fluffy and yummy - and it only takes about 20 minutes to make (although it’s best to make it a day ahead).
Print Recipe
Prep Time 20 minutes
Resting Time 4 hours
Total Time 20 minutes
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g butter
  • 150 g gluten-free cookies
  • 150 ml double cream
  • 250 g full fat cream cheese
  • 35 g icing sugar
  • Zest and juice of 1 lemon
  • To garnish: lemon zest

Method
 

  1. Grease a loose-based baking tin with butter.
  2. Melt the butter in a small pan, let it cool. Meanwhile, put the cookies into a bowl and crush them with a pestle or rolling pin into fine crumbs. Add the butter and combine. Press the mixture into the tin and leave to chill for an hour or two.
  3. Beat the cream until thick using an electric mixer.
  4. In another bowl, mix the cream cheese, sugar (sieved), lemon rind (grated) and lemon juice together then fold into the cream. It should be light and fluffy.
  5. Spoon the mixture on top of the crumb base, spreading out and smoothing the top with a spatula. Cover the tin with foil or cling film and chill overnight.
  6. Garnish the top with some lemon zest just before serving.