Cooking and Serving: 25 minutes | 8 slices cheesecake
Ingredients
1 ½ cups (225 g) crushed gf chocolate graham crackers, (or other crunchy | 6 tablespoons (84 g) unsalted butter, melted | ¾ cup (6 fluid ounces) heavy whipping cream, chilled
Description
Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes | Servings: 8 slices cheesecake
Ingredients
1 ½ cups (225 g) crushed gf chocolate graham crackers, (or other crunchy
6 tablespoons (84 g) unsalted butter, melted
¾ cup (6 fluid ounces) heavy whipping cream, chilled
12 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
1 tablespoon (8 g) unflavored powdered gelatin, (See Recipe Notes)
½ cup (4 fluid ounces) cool water
1 cup (200 g) granulated sugar
⅛ teaspoon cream of tartar
Beans from half a vanilla pod, (optional)
Instructions
MAKE THE CRUST
In a large bowl, mix the cookie crumbs and melted butter until all the crumbs.
are moistened * Press the mixture into the bottom and halfway up the sides of an 8-inch.
greased springform pan or 9-inch pie plate.
Place the pan or pie plate in the freezer until firm (at least 10 minutes,.
MAKE THE FILLING
Place the heavy whipping cream in a large bowl and whip on medium-high speed.
with a hand mixer (or in the bowl of a stand mixer fitted with the whisk.
attachment) until stiff (but not dry) peaks form.
Transfer the whipped cream to a small bowl, and place in the refrigerator to.
Place the cream cheese, vanilla, and salt in the mixing bowl, and whip on.
medium-high speed until light and fluffy.
Set the cream cheese mixture aside.
In a small bowl, place the gelatin and about half of the water and mix to.
Transfer the hydrated gelatin to the bowl of a stand mixer (or a large bowl.
to use with a hand mixer).
In a small, heavy-bottom saucepan, place the remaining water, sugar, and.
cream of tartar, and whisk to combine well.
Cook the sugar mixture over medium-high heat until it reaches the softball.
stage, between 238°F and 240°F, on an instant read thermometer.
Remove the saucepan from the heat immediately, and pour the cooked sugar.
mixture down the side of the bowl of the stand mixer into the gelatin.
Beat the mixture on medium-high speed with the whisk attachment (or with a.
hand mixer) until the mixture is white, thick and glossy and nearly tripled.
Add the cream cheese mixture and the optional vanilla bean seeds, and whip.
again on medium-high speed to combine.
Remove the whipped cream from the refrigerator and fold it into the cream.
cheese and marshmallow mixture until no more than a few white streaks remain.
ASSEMBLE AND CHILL
Pour the filling into the chilled crust and smooth with a spatula into an.
even layer. Place in the refrigerator until set (about 3 hours). Slice and.
ASSEMBLE AND CHILL
Pour the filling into the chilled crust and smooth with a spatula into an.
even layer. Place in the refrigerator until set (about 3 hours). Slice and.
Notes
* Ingredient substitutions
* No Bake Marshmallow Cheesecake Recipe
Using homemade marshmallows
you can make an amazing no bake cheesecake with an impossibly creamy texture. It
tastes similar to our marshmallow ice cream
not frozen and tastes like the best cheesecake.
The little flecks are vanilla because I added the beans from inside a vanilla
pod, but regular vanilla extract adds plenty of flavor. The cheesecake keeps for
days in the refrigerator, and is even stable at cool room temperature.
The crust is a simple no bake graham cracker crust
can use any type of crunchy cookie, crushed in a blender or food processor (or
recipe, but I’ve also used gluten free Joe Joe’s.
For a fun variation, try using a square baking pan instead of a springform pan,
and slicing the cheesecake into small squares to make cheesecake bites
This no bake marshmallow cheesecake, with a gluten free cookie crumb crust, is
made in a springform pan.
no bake marshmallow cheesecake, with a gluten free cookie crumb crust, is made
This no bake marshmallow cheesecake is made with a gluten free cookie crumb
crust in a springform pan.
no bake marshmallow cheesecake is made with a gluten free cookie crumb crust in
INGREDIENT SUBSTITUTIONS
This no bake cheesecake is made with marshmallows as a base, which essentially
stands in for eggs in a classic gluten free cheesecake
makes this recipe naturally egg-free. The good news for additional allergens may
I would try replacing the heavy whipping cream with coconut cream, and the cream
cheese with Miyoko’s Creamery block-style vegan cream cheese.
I use Great Lakes brand unflavored grass-fed gelatin because, well, I like it a
lot and can buy it in large quantities for a good price. I try to sneak as much
of it into my children’s diet as possible because of its health benefits.
Any unflavored powdered gelatin will work just fine. 1 packet of Knox gelatin is
approximately 8 grams. There is a way to make marshmallows with a vegan
alternative, but that would be a different recipe and a different skill I don’t
To make this recipe without gelatin as a separate ingredient, try using packaged
marshmallows. Melt down packaged marshmallows (make sure they’re soft and
fresh), then add whipped cream cheese and fold in cold fresh whipped cream.
If you can’t have gelatin, try gelatin-free Dandies brand marshmallows. Or try
making this into a marshmallow fluff cheesecake with either store-bought or even
homemade marshmallow creme
the marshmallow mixture, which has egg whites, not gelatin.
Cream of tartar helps to keep sugar from crystallizing during cooking. If you
don’t have it, you can add about a tablespoon of corn syrup or Lyle’s golden
syrup, both invert sugars, to the sugar as it cooks for the same result.
Have a bite of this creamy, smooth no bake gluten free marshmallow cheesecake.
Marshmallows are gluten free!
a bite of this creamy, smooth no bake gluten free marshmallow cheesecake.
Marshmallows are gluten free!
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NO BAKE MARSHMALLOW CHEESECAKE RECIPE
Prep Time: 20 minutes mins
Cook Time: 5 minutes mins
Chilling time: 3 hours hrs
Yield: 8 slices cheesecake
slice of gluten free marshmallow cheesecake with chocolate cookie crust
of gluten free marshmallow cheesecake with chocolate cookie crust
This creamy, delicious marshmallow cheesecake with tons of vanilla flavor is
made easily without turning on the oven. Make with an easy cookie crust, or no
* 1 ½ cups (225 g) crushed gf chocolate graham crackers, (or other crunchy
* 6 tablespoons (84 g) unsalted butter, melted
* ¾ cup (6 fluid ounces) heavy whipping cream, chilled
* 12 ounces cream cheese, at room temperature
* 1 teaspoon pure vanilla extract
* ⅛ teaspoon kosher salt
* ½ cup (4 fluid ounces) cool water
* 1 cup (200 g) granulated sugar
* ⅛ teaspoon cream of tartar
* Beans from half a vanilla pod, (optional)
* In a large bowl, mix the cookie crumbs and melted butter until all the crumbs
are moistened * Press the mixture into the bottom and halfway up the sides of an 8-inch
greased springform pan or 9-inch pie plate.
* Place the pan or pie plate in the freezer until firm (at least 10 minutes,
* Place the heavy whipping cream in a large bowl and whip on medium-high speed
with a hand mixer (or in the bowl of a stand mixer fitted with the whisk
attachment) until stiff (but not dry) peaks form.
* Transfer the whipped cream to a small bowl, and place in the refrigerator to
* Place the cream cheese, vanilla, and salt in the mixing bowl, and whip on
medium-high speed until light and fluffy.
* Set the cream cheese mixture aside.
* In a small bowl, place the gelatin and about half of the water and mix to
* Transfer the hydrated gelatin to the bowl of a stand mixer (or a large bowl
to use with a hand mixer).
* In a small, heavy-bottom saucepan, place the remaining water, sugar, and
cream of tartar, and whisk to combine well.
* Cook the sugar mixture over medium-high heat until it reaches the softball
stage, between 238°F and 240°F, on an instant read thermometer.
* Remove the saucepan from the heat immediately, and pour the cooked sugar
mixture down the side of the bowl of the stand mixer into the gelatin
* Beat the mixture on medium-high speed with the whisk attachment (or with a
hand mixer) until the mixture is white, thick and glossy and nearly tripled
* Add the cream cheese mixture and the optional vanilla bean seeds, and whip
again on medium-high speed to combine.
* Remove the whipped cream from the refrigerator and fold it into the cream
cheese and marshmallow mixture until no more than a few white streaks remain.
* Pour the filling into the chilled crust and smooth with a spatula into an
even layer. Place in the refrigerator until set (about 3 hours). Slice and
About the crunchy cookies.
For the no bake pie, I like to use my recipe for gluten free chocolate graham
You can use any crunchy cookies you like, store bought or not. If you don’t need
this recipe to be gluten free, of course your cookies don’t need to be gf.
I use Great Lakes brand unflavored grass-fed gelatin, but any unflavored
powdered gelatin will work just fine. 1 packet of Knox gelatin is approximately
Originally published on the blog in 2013. In 2020, recipe tweaked slightly for
simplicity, photos, video, and most text new.
Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 291mg | Potassium: 119mg | Fiber:
1g | Sugar: 31g | Vitamin A: 1161IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
For the creamiest no bake cheesecake, combine homemade marshmallows with cream
cheese whipped cream. If you’ve wondered, marshmallows are gluten free!
the creamiest no bake cheesecake, combine homemade marshmallows with cream
cheese whipped cream. If you’ve wondered, marshmallows are gluten free!