Cheesecake is my all time favorite dessert. I make it once a year, usually when we entertain. I spend most of the day in the kitchen when I do that kind of baking, which is why it only happens ever so often.
This week I discovered that I could cut back on the time to make this delicious dessert by following the no-bake method which calls for adding gelatin. I also decided to skip on the crust to cut the time down even more,
What were my results? It took me less than 10 minutes to make these beautiful mini crustless no bake cheesecakes! AND they taste wonderful too! These were so easy to make I may just have to start eating cheesecake for breakfast from now on. 🙂
Crustless No-Bake Cheesecake
Equipment:
- Small saucepan
- Hand mixer
- medium bowl
- 6 4-ounce ramekins
Ingredients
- 2 teaspoons gelatin
- 1/3 cup organic granulated sugar
- 1 cup filtered water, boiling
- 1 teaspoon organic vanilla extract
- 16 ounces organic cream cheese, room temperature (see note below recipe listing)
Instructions:
- Pour gelatin and sugar into bowl.
- Pour boiling water over the gelatin and sugar.
- Stir and let the mixture sit for 5 minutes.
- Add vanilla and cream cheese to bowl.
- Use a hand mixer and whip the ingredients together until combined, about 3 minutes. The batter should be thick and creamy.
- Evenly spoon the batter into 6 ramekins.
- Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
- Garnish with cocoa powder or homemade maraschino cherries (recipe is in this book).
Crustless No-Bake Cheesecake
Ingredients
Equipment
- Small saucepan
- Hand mixer
- medium bowl
- 6 4-ounce ramekins
Ingredients
- 2 teaspoons gelatin
- 1/3 cup organic granulated sugar
- 1 cup filtered water, boiling
- 1 teaspoon organic vanilla extract
- 16 ounces organic cream cheese, room temperature (see note below recipe listings)
Instructions
- Pour gelatin and sugar into bowl.
- Pour boiling water over the gelatin and sugar.
- Stir and let the mixture sit for 5 minutes.
- Add vanilla and cream cheese to bowl.
- Use a hand mixer and whip the ingredients together until combined, about 3 minutes. The batter should be thick and creamy.
- Evenly spoon the batter into 6 ramekins.
- Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
- Garnish with cocoa powder or homemade maraschino cherries.
*I did not test this recipe with homemade cream cheese. I used this organic cream cheese, which is free of additives and thickeners. If you purchase cream cheese to use in the recipe please purchase organic cream cheese that does not contain carrageenan or gums. Carrageena causes inflammation in the gut and is a known carcinogen. [source]
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happyhappyhippy
September 8, 2018 at 9:59 amI made a half a recipe exactly as written. WOWowowowowow! AMAZING! My hint is to make sure you use a large enough bowl so it doesn’t splatter (ask me how I know this, lol!) I love the taste and the texture and will be making this many times over! Thank you!
Tina
August 11, 2018 at 2:23 pmI am making this right now!
Fate
July 7, 2015 at 9:18 pmDo you have to use gelatin? And can you use brown sugar instead?
Teresa
July 17, 2014 at 10:58 pmLooks great I will try it thanks
Iva
May 21, 2014 at 12:54 pmApart from that, nicotine is in varying strengths in these
cigarettes and user can enjoy the taste of diverse flavors like vanilla, coffee, menthol, fruits etc.
Along with the batteries the car chargers, car adaptors, USB chargers, wall chargers are given.
Dana Lee Dale
July 29, 2013 at 12:42 amI just saw someone asked the same question! I will let you know how it goes 🙂
“do you think this might work with goat ricotta in place of the cream cheese? I have some raw from our local dairy.”
Erin
May 12, 2013 at 1:39 pmI’m going to try this now! I have some frozen fruit. I might make up a topping for it 🙂
Elizabeth Gries
May 11, 2013 at 6:24 pmDo you mean 2 teaspoons of gelatin “POWDER”? Looks like a lovely recipe. Looking forward to trying it once I have clarification on the gelatin. Thanks so much!
Lydia
April 20, 2013 at 6:11 pmWhat about Organic Valley cultured cream cheese? Is locust bean gum terrible? Not crazy about Nancy’s containing nonfat dry milk.
vicki
February 28, 2013 at 4:06 pm*I did not test this recipe with homemade cream cheese. I used this organic cream cheese, which is free of additives and thickeners. If you purchase cream cheese to use in the recipe please purchase organic cream cheese that does not contain carrageenan or gums. Carrageena causes inflammation in the gut and is a known carcinogen. [source] – See more at: https://thecoconutmama.com/2013/01/crustless-no-bake-cheesecake/#sthash.9kGmTZoq.dpuf
I’ve been on a quest for clean eating for a few months now. Started drinking/cooking with coconut milk or flax milk and was investigating your recipe which led me to looking at cream cheese and reading about carrageena and guara gum. (sp) I am disappointed to read the coconut milk I was drinking and the flax milk I was drinking contained both of these. I will have to search for another brand but am in a small town with lack of choices. Any suggestions from you healthy eating gurus out there for brands or what else to do? I feel struck down! 🙁
Erin
May 12, 2013 at 1:38 pmThe greenpolkadotbox.com has a lot of choices. I have also purchased from vitacost.com under the non-gmo section. Meijer has a lot of non-gmo and organic options, too. I’m finding a lot of items I used to order online there. You can see if Azure Standard has a drop point in your area. They have a lot of good prices and a huge selection. If you don’t see what you want online, request a catalog. There is so much more in there than on the website. Amazon has a lot of items. I purchased the Prime membership and I get free shipping for a year. I have more than made up for the membership fee in what i have saved.
southern lady
August 3, 2013 at 8:10 amThe almond milk SILK brand does not have any of these….
Jennifferluna
February 28, 2013 at 3:36 pmFor some reason the link to the gelatin doesn’t take me anywhere. What brand gelatin do you get? at WF?
Sharon Whyte
February 6, 2013 at 9:07 amTried this and it is great! Love your blog. Come visit me too!
http://cookingwnana.wordpress.com/
Jamina
January 28, 2013 at 9:29 amcan I use ricotta cheese?? instead of cream cheese??? this looks fab and I have ricotta on hand!
Tiffany @ The Coconut Mama
January 29, 2013 at 11:40 amI haven’t tried ricotta! Let me know how it turns out if you try it! Thanks 🙂
The Kitchen Rag via Facebook
January 19, 2013 at 2:03 pmThis recipe is amazing! I am so so excited to try this!! I love cheesecake almost as much as I love my husband lol.
C Prokopyshyn
January 17, 2013 at 3:26 pmthese look amazing! am so going to try these! 🙂
The Coconut Mama via Facebook
January 17, 2013 at 9:32 amAmanda Pelkey – I buy it from Market Of Choice 🙂
Amanda Pelkey via Facebook
January 17, 2013 at 9:17 amWhere do you buy your organic cream cheese? I have looked but haven’t found any yet so I just make it at home with Trader Joe’s Organic Plain full fat yogurt. I would love to try this recipe. Cheesecake is one of my all time favorite desserts!
Ali Hanney via Facebook
January 17, 2013 at 8:27 amMmmmm sounds good.
basyfeltn
January 17, 2013 at 6:16 am:- ( I so love Cheese cake, but I’m allergic to dairy.
melissa Iverson
January 17, 2013 at 2:03 pmTry vegan (dairy free) cream cheese, if you are ok with having soy 🙂
Tyne Rochette
January 20, 2013 at 12:36 pmSoak raw cashews overnight in water with lemon juice. Drain and purée in a food processor or blender. Then add the other ingredients and you have an amazing cheesy-cake dessert. It is great with other crusts too (I like to make crust with dates and almonds).
Fannar
January 16, 2013 at 11:58 pmHo there and thanks alot for all you fabolous recepies.
I Was wondering if i can use something else then sugar
As my son is not allowed to eat normal raw sugar
Many thanks
Fanney
Tiffany @ The Coconut Mama
January 17, 2013 at 12:11 amCan he have honey? I think honey would work for this recipe :).
Sundrop82
January 20, 2013 at 7:58 pmTry using 1/8th teaspoon stevia in place of the sugar.
Vicki
November 19, 2014 at 9:09 pmIs Truvia the same as stevia? And is 1/8 tsp enough to substitute for the 1/3 cup sugar?