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]
I 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!
I am making this right now!
Do you have to use gelatin? And can you use brown sugar instead?
Looks great I will try it thanks
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I 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.”
I’m going to try this now! I have some frozen fruit. I might make up a topping for it 🙂
Do 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!
What about Organic Valley cultured cream cheese? Is locust bean gum terrible? Not crazy about Nancy’s containing nonfat dry milk.
*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! 🙁
The 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.
The almond milk SILK brand does not have any of these….
For some reason the link to the gelatin doesn’t take me anywhere. What brand gelatin do you get? at WF?
Tried this and it is great! Love your blog. Come visit me too!
http://cookingwnana.wordpress.com/
can I use ricotta cheese?? instead of cream cheese??? this looks fab and I have ricotta on hand!
I haven’t tried ricotta! Let me know how it turns out if you try it! Thanks 🙂
This recipe is amazing! I am so so excited to try this!! I love cheesecake almost as much as I love my husband lol.
these look amazing! am so going to try these! 🙂
Amanda Pelkey – I buy it from Market Of Choice 🙂
Where 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!
Mmmmm sounds good.
:- ( I so love Cheese cake, but I’m allergic to dairy.
Try vegan (dairy free) cream cheese, if you are ok with having soy 🙂
Soak 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).
Ho 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
Can he have honey? I think honey would work for this recipe :).
Try using 1/8th teaspoon stevia in place of the sugar.
Is Truvia the same as stevia? And is 1/8 tsp enough to substitute for the 1/3 cup sugar?