Lighter No Bake Gluten Free Cheesecake
Ingredients
Crust
1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
5 tablespoons (70 g) virgin coconut oil, melted and cooled
Filling
1 cup (227 g) low-fat (or nonfat) plain Greek yogurt, at room temperature
1/4 cup (2 fluid ounces) cool water
1 teaspoon (3 g) unflavored granulated gelatin
1/4 teaspoon cream of tartar (or 1 teaspoon light corn syrup)
2 8-ounce packages low-fat cream cheese, at room temperature
1/8 teaspoon kosher salt
3/4 cup (86 g) confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
Seeds of 1 vanilla bean (optional)
Instructions
Make the crust. Grease a 9-inch springform pan* and set it aside. In a medium-size bowl, place the cookie crumbs and melted coconut oil, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Place the pan in the freezer for about 15 minutes or until the crust is firm.
*If you don’t have a springform pan, you can use a 9-inch round or 9-inch square pan, lined with unbleached parchment paper that overhangs the sides of the pan.
Make the filling. Place the Greek yogurt in a strainer over an empty bowl, and allow the yogurt to drain for at least a few minutes. In a small saucepan or heat-safe bowl, place the cool water and sprinkle the gelatin on top in an even layer. Allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture over low heat or in the microwave for about 20 seconds or until the gelatin is dissolved and the mixture has liquified. Add the cream of tartar or corn syrup, and mix to combine. Remove the gelatin mixture from the heat and allow to cool until no longer hot to the touch. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese, drained Greek yogurt, salt, confectioners’ sugar, vanilla extract and (optional) vanilla seeds, beating to combine well after each addition. While beating slowly, add the dissolved gelatin mixture in a slow drizzle and continue to beat until the mixture begins to thicken (about 5 minutes).
Finish, chill and serve. Pour the filling mixture into the chilled crust and spread into an even layer. Place the cheesecake in the refrigerator until set (about 3 hours). To serve, unmold the cheesecake, or lift the cake out of the 9-inch round or 9-inch square pan by the overhung parchment paper. Cut into wedges or squares and serve chilled.