Cheesecake is one of my all time favorite desserts. I mean, who doesn’t love it?! Refreshing, delectable, and creamy, cheesecake is a great way to satisfy a sweet tooth and a craving for something savory.
When I found out I had to go gluten-free years ago, I was devastated and negative about many things. I was positive that food would never be the same and would definitely not be as enjoyable. The more I looked into recipes and ingredients I found that many dishes can be made gluten-free without having to go through any additional trouble. Most importantly, I found that most recipes can be made gluten-free and still taste like the real deal! All the same tastes and enjoyment without the pain and discomfort.
If you are like me, you also have issues with lactose. Cheesecake is another dish that can be made for those with lactose intolerance! Now that there are lactose free and vegan options for cream cheese, butter, sour cream, whipping cream, etc. We no longer have to go without or suffer! While I have found that lactose free or vegan dairy products may alter the consistency/texture of certain items, I have not found that they impact taste. I am currently pregnant and have noticed that my ability to digest lactose has increased greatly. Naturally, I have been taking advantage of my good fortune and been enjoying dairy products.
This recipe can of course be made with “regular” graham crackers that are gluten-filled and dairy products that are full of lactose.
The only complaint I have about my cheesecake is that due to a lack of fresh cherries it contains the canned pie filling. While still delicious, there is nothing better than the real deal (in my opinion)!
Most cheesecakes have egg in the cheesecake filling and are baked, giving more of a set and sturdy consistency. This un-baked cheesecake does not have your typical cheesecake consistency, as I would say the filling is more on par with a thicker mousse, but it is spot on with your typical cherry cheesecake taste!
Recipe
The crust:
- About 1 3/4 C. of graham cracker crumbs (I used a box of Pamela’s Gluten-Free Graham Crackers)
- 5 Tbsp. Melted butter
- 1/4 C. Granulated sugar
The Filing:
- Cream cheese (one 8 ounce package)
- 1/2 C. Powdered sugar
- 1 tsp. Vanilla extract
- 3/4 C. Heavy whipping cream
- One 20 ounce can of cherry pie filling or topping (I think that 20 ounces is a bit much, but it is nice to have a little more to work with if so you can add as much as you like)
Steps:
- Combine the melted butter, cracker crumbs, and sugar until well mixed and press into a pie pan
- Beat together the cream cheese, powdered sugar, and vanilla until a smooth mixture is achieved
- Add to the cream cheese mixture, the heavy whipping cream and mix until well combined and smooth
- Spoon the mixture into the prepared graham cracker crust and spread out evenly
- Refrigerate until the cream cheese mixture is firm (2-3 hours)
- Spread the cherry pie filling or topping on top of the cream cheese mixture and return to the fridge until serving time
Happy baking! Please feel free to comment if you give this recipe a try as I am always looking for new tips and tricks to make things even better 😀
Intuitive Health & Living 