Audrey's Desserts First: Gluten-Free No-Bake Strawberry Cheesecake

08.07.19 |


For the crust:
1 5.6oz package Gluten-Free Honeygrahams
6 tablespoons butter, melted

For the filling:
1 8oz. package of cream cheese, room temperature
1/2 cup powdered sugar
2 cups fresh whipped cream
1 cup strawberries, sliced and smashed


Place honeygrams in a food processor and process for 1 minute or until they are fine crumbs.

In a medium mixing bowl whisk honeygraham crumbs and melted butter until combine.

Press mixture evenly into the bottom of pie plate.

In a large mixing bowl beat together the cream cheese and powdered sugar.

Add whipped cream and smashed strawberries to the cream cheese mixture and mix until combined.

Spoon cream cheese filling onto the prepared crust.

Smooth top with a spatula, and refrigerate until firm (about 4 hours).

Store covered in the refrigerator for up to 5 days.

Modified from Gluten Free Palate.


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