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Gluten Free No Bake Chocolate Cheesecake

Gluten Free No Bake Chocolate Cheesecake

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because!

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! http://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/

Say hello to my family’s new favorite cheesecake. This gluten free no bake chocolate cheesecake is the one they’ll be begging for again and again.

The good news is that no one will ever know how incredibly easy it is to make. And it’s big and bad enough to serve to a hungry crowd on Father’s Day.

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! http://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/

You don’t absolutely need a springform pan to make it, either. You can use a deep-dish pie pan, or even a 9-inch round cake pan.

You might just find it a big more difficult to serve from that cake pan, but it should work just fine if you grease the pan very well. The few ingredients are: whipped cream, confectioners’ sugar, bittersweet chocolate, and of course cream cheese.

The crust couldn’t be simpler, and requires absolutely no baking at all: just mix your favorite gluten free cookie crumbs with melted butter, press the mixture into the bottom and up the sides of the pan and chill. Nothing to it!

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! http://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/

Since there are no eggs in this no-bake cheesecake, it gets its structure from easy, fresh whipped cream. The result?

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! http://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/

A light and fluffy, mousse-like chocolate cheesecake that isn’t too rich, isn’t too sweet—and never disappoints. Make it for Father’s Day, or make it tonight just … because.

For a strawberry version, come see my No Bake Strawberry Cheesecake. Looking for more? Try these 10 recipes for every sort of gluten free cheesecake you can imagine (vegan! mini bites! lighter!).

A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Make it tonight, just because! http://glutenfreeonashoestring.com/gluten-free-no-bake-chocolate-cheesecake/
Prep time: Cook time: Yield: 1 9-inch cake

Ingredients

For the crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs

6 tablespoons (84 g) unsalted butter, melted

For the cheesecake
6 ounces bittersweet chocolate, chopped

3 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed)

2 1/2 cups (20 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoonful as necessary)

1 cup (115 g) confectioners’ sugar

1 8-ounce package cream cheese, at room temperature

1/8 teaspoon kosher salt

Shaved chocolate, for decorating (optional)

Directions

  • Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).

  • Make the filling. Place the chopped chocolate in a small, microwave safe bowl, and melt in the microwave in 45 second bursts at 60% power, stirring in between, until melted and smooth. Add the cocoa powder, mix to combine and set the chocolate aside to cool briefly. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks form. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same bowl, place the cream cheese and salt. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Add the melted chocolate mixture to the cream cheeese in the mixer bowl and beat on medium-high speed until well-combined. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture. Using a separate, handheld whisk, whisk the mixture together until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.

  • Remove the crust from the freezer and pour in the cheesecake mixture. Spread into an even layer with an offset (or other) spatula. Place the cheesecake in the refrigerator for about 2 hours or in the freezer for 1 hour to chill until set. Once the cheesecake is set, run an offset spatula or a butter knife under hot water, and then along the edge of the springform pan to create a small gap between the pan and the filling before carefully unmolding the cake. Sprinkle the top of the cake with the optional shaved chocolate. Slice and serve chilled.

Love,
Nicole

P.S. Have you signed up for my email list yet? It’s free, of course, and you’ll never miss another recipe. Plus, you’ll be the first to hear blog and cookbook news, and you can unsubscribe at any time with no hard feelings. :)

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

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Comments are closed.

  • youngbaker2002
    June 28, 2015 at 2:08 PM

    This looks so divine! So going to make this soon. thank you SO MUCH Nicole!!!

  • Jackie Johnsen
    June 22, 2015 at 9:10 PM

    This was delicious!! Yesterday I had a little problem – the crust stuck to the pie plate. Today it was fine. I think I had it in the freezer too long. I used your nilla wafer recipe from your book, very tasty. I might remind people not to press crust down too hard. It might be a good idea to use parchment paper, I always do for cheesecakes. It was so HOT yesterday I think I went overboard on the freezer time. But it reminded me of a funny baking disaster, the first time I made chocolate pudding pie with graham cracker crust 20 years ago. It was for a potluck at work and the crust was rock hard. I was embarrassed and my friend tried to make me feel better saying that she always bought the pre-made crusts. My boss pointed out our high school part timer going at my pie. He absolutely loved it, it didn’t matter that he had to chisel it.

    Anyway thanks for all the great recipes!!

  • Marcia Sobel
    June 21, 2015 at 2:06 PM

    Made this yesterday for our anniversaary! Just fabulous! Thanks Nicole, this came just at the right time.

  • Anneke
    June 19, 2015 at 4:16 PM

    Just back from the grocery store, where Linnea picked up the necessary ingredients to make this for Sunday. She has taken on lots of baking this summer, and is working her way through Classic Snacks as we speak. Yesterday was Mrs. Fields, today was graham crackers. I think she is also tackling some breakfast items using biscuit dough. What a great kid! She is taking some pictures too, I’ll try to send them along. There were several comments along the lines of, “I just love that Nicole!”

    • June 20, 2015 at 8:41 AM

      That is just too adorable, Anneke. Love that kid right back! If you don’t send the pictures along, I’m not sure I’ll be able to forgive you. Wish I had one of those Mrs. Fields cookies right now!!

  • Jennifer S.
    June 19, 2015 at 2:24 PM

    holy crap – this is a chocoholics dream – I love it!! thanks so much for all of your great recipes!

    • June 20, 2015 at 8:41 AM

      You’re the best, Jennifer. So glad you’re back with us after your hiatus. :)

    • Jennifer S.
      June 20, 2015 at 3:00 PM

      awww..shucks – thanks! :)

  • Arbanax
    June 19, 2015 at 10:53 AM

    Thanks for this, but I would love it if you could offer diary free alternatives to your recipes, they always look so good until I realise that you have things that are not easily replaced like cream and cream cheese. Looks good all the same.

    • June 19, 2015 at 11:31 AM

      Since this is a gluten free blog, and not a diary free gluten free blog, I do use dairy. If I do have a suggestion for how to make the recipe dairy free, I try to offer it, and often readers have great suggestions in the comments for how to replace the dairy. Maybe someone will offer that here!

    • Arbanax
      June 20, 2015 at 5:30 AM

      HI Nicole, please don’t my comments as churlish criticism, I appreciate what you offer and all you do. And in addition I am grateful for the way you share it, for the time being in learning how to cook gluten free alternatives, it’s just that starting out in cooking, is a frustrating experience (one you must have first hand experience of when you began) when you have to constantly seek dairy alternatives, which involves a lot of trial and error, which is off putting before you start. But what you do is amazing and please don’t take my comments in a way that is anything but appreciative. Thanks.

    • June 20, 2015 at 8:40 AM

      No worries at all, Arbanax. Hopefully scrolling through the archives on this blog, including the comments, will help you get your bearings!

    • Jennifer S.
      June 19, 2015 at 2:23 PM

      So for the whipped cream – you could easily use coconut cream (whipped with some sugar of course) as a replacement. For the cream cheese – you could use some sort of tofu or some other dairy type of replacement or even a nut cheese. a lot of vegan blogs have recipes for nut cream cheeses. good luck!

    • Arbanax
      June 20, 2015 at 5:31 AM

      Thanks for this Jennifer, I am just beginning to find out that there are alternatives to cream such as coconut. I’ll have to do some more research to see how to make this and where to get raw ingredients.

    • Linda
      June 21, 2015 at 2:29 AM

      I use silken soft tofu; I use it for my mousse and anything that calls for cream cheese – just add the flavors you want and voila, the texture is there

  • AJ
    June 19, 2015 at 10:32 AM

    Awesome! Thank you so much :) Could I freeze this if I wanted to take it an hour away from the house?

    • June 19, 2015 at 11:32 AM

      Hi, AJ, you can definitely free it and take it with you. Just be sure to put in some sort of cake container that has a lid that doesn’t rest on the cake, though, and keep it as cool as possible during the trip. It won’t “melt,” though, even if it is kept unrefrigerated, so it can be rechilled at your destination. :)

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