You can enjoy the rich, creamy goodness of cheesecake without having to bake it. This gluten-free version of the classic dessert makes it lighter without changing the taste.
Ingredients: 2 cups gluten-free graham cracker crumbs. 1/4 cup coconut oil, melted. 16 oz reduced-fat cream cheese, softened. 1/2 cup Greek yogurt. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1/2 cup fresh strawberries, sliced optional, for topping.
Instructions: Melted coconut oil and gluten-free graham cracker crumbs should be mixed together well in a bowl. Crust: Press the mix into the bottom of a 9-inch springform pan. Melt the cream cheese and beat it in another bowl until it's smooth. To the cream cheese mixture, add the Greek yogurt, powdered sugar, and vanilla extract. Beat the mixture until it is smooth. Place the crust in the pan and spread the cheesecake filling evenly on top of it. Put the cheesecake in the fridge for at least four hours, or until it's set. Take it out of the springform pan, slice it, and serve after it has chilled and set. Slices can be topped with fresh strawberry slices if you want.
Prep Time: 20 minutes
Cook Time: 0 minutes
Campus Bastad
