No Bake Cheesecake (Gluten Free, Vegetarian)

Decadent, divine, light, rich and sumptuous! Just a few words to describe this amazingly simple and incredibly delicious no bake cheesecake! I recommend making this a day ahead so it has proper time to set but this recipe is definitely one to save because it takes just a few minutes to put together but will be the star dessert.

No Bake Cheesecake

Crust: 

• 1 cup almond meal
• 1/3 cup cane sugar
• 2 tablespoons soft butter
• pinch of sea salt

Filling:

• 2 cups whipping cream
• 2 (8 oz) packages cream cheese, room temperature
• 1 lemon 
• 1 cup cane sugar
• 2 teaspoons vanilla extract

Topping:

• 1 cup sour cream
• 2 tablespoons cane sugar
• 1/2 tsp vanilla extract

Directions:

1. In a medium bowl mix together almond meal with cane sugar, soft butter and sea salt. Once this is thoroughly combined it will resemble wet sand. Dust into bottom of 9 inch spring form pan. You can use a smaller or larger spring form pan but this will effect how deep your cheesecake is. 

2. Once dusted crust in in place pat down gently with your clean hands to secure in place. If you like a thicker crust to your cheesecake you can double the crust recipe. 

3. Now prepare the filling. In a mixing bowl or with a hand mixer beat cream cheese with sugar and vanilla extract. It is best to have your cream cheese at room temperature for this step as it will make it easier to blend. Zest the lemon into the mixture and continue to beat. I suggest using organic lemons so you aren't eating a bunch of wax and pesticides. 

4. Set aside cream cheese mixture. 

5. In a large bowl beat whipping cream till soft peaks form. 

6. Add cream cheese to whipped cream and fold in, gently using folding motions till cream cheese and whipped cream are entirely combined. 

7. Spoon filling into spring form pan on top of crust. Smooth top as uniformly as possible. 

8. In a small bowl mix together topping of sour cream, vanilla and sugar. Spread a thin even layer over the entire top of the cheesecake. 

9. Cover with plastic wrap and place into fridge. I let mine sit over night in the fridge and when I released the spring form pan the next morning the cheesecake was set perfectly and sliced like a dream! 

Serve cold topping with fresh fruit or berries. I opted to top this cake with chocolate covered strawberries but whatever seasonal fruit you have will be delightful!

Enjoy! xoxo - Iris