My Mom’s No Bake Cheesecake is a classic dessert from my childhood that’s always a hit at every bbq and holiday.
This cheesecake has been a summer staple for as long as I can remember. My mom always made this several times a summer, especially for birthdays or picnics, because it’s so nice and portable. It’s also a no-bake dessert, which is essential in the hottest weeks of the year.
You’ll find 2 ways to make this in the recipe below. First up, there’s the traditional way my mom always made it in a glass baking pan. But I also did a version in little mason jars, which is so perfect for picnics, or anytime you need a dessert that’s already portioned out to serve.
Let’s jump in and my Mom’s No Bake Cheesecake
For the crust, to mimic the flavor of the traditional graham crackers my mom used, I stirred together almond flour and coconut sugar, which does the trick.
The filling has a touch of gelatin, which really helps this cheesecake set up into sliceable pieces if you bake it in a baking pan.
Fruit Topping Options
Even though a sour cherry topping is pictured here, the sky’s the limit for toppings. Anything you’d usually love on plain cheesecake is also perfect with this no-bake version.
Also, since sour cherries can be hard to find, don’t feel limited to cherries alone. When sweet cherries are in season, they’re perfect served fresh with this. Or any berry, or sliced juicy peaches, are fantastic as well. I even have a recipe for a Triple Berry Fruit Sauce that is great for when you only have frozen fruit available.
Whatever fruit you choose, it’s pretty hard to go wrong with this cheesecake. Also, it’s a big bonus when you don’t have to turn on the oven in the heat of summer.
That probably also explains why this has been such a popular recipe in my family during my lifetime. My mom made it often, of course, but my Aunt also made it regularly, as well as my friend’s moms. So it’s safe to say I ate quite a bit of this cheesecake growing up, and it never gets old!
INGREDIENTS1x2x3x
Crust:
- 1 1/2 cups fine almond flour
- 1/4 cup coconut sugar
- 6 tbsp salted butter - melted
Filling:
- 2 1/2 tsp gelatin - or 1 package
- 1/4 cup cold water
- 1 cup heavy whipping cream
- 8 ounce cream cheese - full-fat, at room temperature
- 6 tbsp Grade A amber maple syrup - or honey
- 2 tsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- Pinch of sea salt
Cherry Topping:
- 4 cups frozen sour cherries - thawed with their juices
- 1/4 cup organic cornstarch - or tapioca
- 1/2 cup Grade A amber maple syrup
- 1/2 tsp almond extract
INSTRUCTIONS
- For the crust, mix the almond flour, coconut sugar, and melted ghee/butter until a sandy mixture forms. Set the mixture aside.
- To make the filling, sprinkle the gelatin over the cold water, stir to combine, and let it stand about 10 minutes.
- Then, place the gelatin mixture over a bowl of hot water and stir until it completely dissolves. Let it cool slightly before adding it to the cheesecake mixture below.
- In a mixer, beat the heavy cream until stiff peaks form. Remove the whipped cream from the bowl and set it aside. Beat the cream cheese in the mixer until no lumps remain, scraping down the sides as needed.
- Add the maple syrup , lemon juice, vanilla extract , and sea salt, and beat again until completely smooth. Add the gelatin and beat again to combine. Then fold the whipped cream in using a spatula.
- Portion the crust evenly among 8 – 1 cup mason jars, patting it into the bottoms. Spoon the filling over the crust, about 1/3 heaping cup per jar. Place the lids on the jars and refrigerate while you make the fruit topping.
- Or to make this in a 9×13" pan, very lightly grease the pan. Then evenly pat the crust over the bottom of the pan and up the sides about 1/2-3/4". Pour the cream cheese filling over the top, then cover the pan and refrigerate until set, about 4-6 hours.
- For the fruit topping, whisk together the cornstarch/tapioca and maple syrup in a large saucepan until no lumps remain. Add the thawed cherries and cook over medium-high heat, whisking constantly until the mixture comes to a boil and thickens.
- Once the topping has thickened, remove it from the heat and stir in the almond extract. Place the topping in a container with a lid and refrigerate until slightly cooled, about 1 hour.
- When the sauce is no longer hot and the tops of the mason jar cheesecakes have set up, portion the fruit topping among the jars. Then place the lids back on and refrigerate until completely set, about 3-4 hours.
- For the 9×13" pan, either serve the fruit sauce on the side or pour the sauce over the top of the filling after it’s cooled down to room temperature, and the cheesecake filling has set up in the fridge for at least 1 hour. Chill again until it’s completely set, 3-5 more hours.
- Serve when the cheesecake filling has set, about 5 hours total. These keep well in the refrigerator for 4-5 days.
nutrition facts
Mom’s No Bake Cheesecake
Ingredients
Crust:
- 1 1/2 cups fine almond flour
- 1/4 cup coconut sugar
- 6 tbsp salted butter melted
Filling:
- 2 1/2 tsp gelatin or 1 package
- 1/4 cup cold water
- 1 cup heavy whipping cream
- 8 ounce cream cheese full-fat, at room temperature
- 6 tbsp Grade A amber maple syrup or honey
- 2 tsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- Pinch of sea salt
Cherry Topping:
- 4 cups frozen sour cherries thawed with their juices
- 1/4 cup organic cornstarch or tapioca
- 1/2 cup Grade A amber maple syrup
- 1/2 tsp almond extract
Instructions
- For the crust, mix the almond flour, coconut sugar, and melted ghee/butter until a sandy mixture forms. Set the mixture aside.
- To make the filling, sprinkle the gelatin over the cold water, stir to combine, and let it stand about 10 minutes.
- Then, place the gelatin mixture over a bowl of hot water and stir until it completely dissolves. Let it cool slightly before adding it to the cheesecake mixture below.
- In a mixer, beat the heavy cream until stiff peaks form. Remove the whipped cream from the bowl and set it aside. Beat the cream cheese in the mixer until no lumps remain, scraping down the sides as needed.
- Add the maple syrup, lemon juice, vanilla extract, and sea salt, and beat again until completely smooth. Add the gelatin and beat again to combine. Then fold the whipped cream in using a spatula.
- Portion the crust evenly among 8 - 1 cup mason jars, patting it into the bottoms. Spoon the filling over the crust, about 1/3 heaping cup per jar. Place the lids on the jars and refrigerate while you make the fruit topping.
- Or to make this in a 9x13" pan, very lightly grease the pan. Then evenly pat the crust over the bottom of the pan and up the sides about 1/2-3/4". Pour the cream cheese filling over the top, then cover the pan and refrigerate until set, about 4-6 hours.
- For the fruit topping, whisk together the cornstarch/tapioca and maple syrup in a large saucepan until no lumps remain. Add the thawed cherries and cook over medium-high heat, whisking constantly until the mixture comes to a boil and thickens.
- Once the topping has thickened, remove it from the heat and stir in the almond extract. Place the topping in a container with a lid and refrigerate until slightly cooled, about 1 hour.
- When the sauce is no longer hot and the tops of the mason jar cheesecakes have set up, portion the fruit topping among the jars. Then place the lids back on and refrigerate until completely set, about 3-4 hours.
- For the 9x13" pan, either serve the fruit sauce on the side or pour the sauce over the top of the filling after it’s cooled down to room temperature, and the cheesecake filling has set up in the fridge for at least 1 hour. Chill again until it’s completely set, 3-5 more hours.
- Serve when the cheesecake filling has set, about 5 hours total. These keep well in the refrigerator for 4-5 days.
Nutrition
The recipe Mom’s No Bake Cheesecake appeared first on Get Inspired Everyday! on July 17, 2019
https://getinspiredeveryday.com/food/moms-no-bake-grain-free-cheesecake/
