Gluten Free No Bake Key Lime Cheesecake
This. Is. Summer. For years, I would crank out key lime pie after key lime pie…and then I found out I couldn’t eat gluten and I stopped. This summer, I had to get it back and this gluten free no bake key lime cheesecake recipe is the answer. The title is so long though!
There is nothing better than a slice of frozen cheesecake on a hot day. Especially since you did all of the work earlier in the day.
I am attempting to get all things done by 11 these days because once the heat hits, I am totally useless and my kids are in a heated frenzy.
That being said, I stuck today’s cheesecake in the freezer at 4. So I am a good planner, but I get swept into all of the pieces of the day. We woke up really late, we were slow to go, a friend stopped by, my dad stopped by, we made lunch (at 2) and then washed the van – because water was involved and the youngest could climb on top of the van which then turned into us trimming branches from the tree because they were smacking the roof of the van. Wait, where was I? You get the picture.
Back to the cheesecake. Have your butter and cream cheese room temperature for easy mixing and a smooth filling.
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Gluten-Free No Bake Key Lime Cheesecake
This gluten-free cheesecake is perfect for hot summer days where you want something sweet, but you can't bear to be in the kitchen cooking.
- 1 7.5 oz box Pamela’s Gluten Free Honey Grahams
- 1/2 cup pecans
- 1/4 cup brown sugar
- 3 tbsp butter room temperature
- 1 tsp cinnamon
- 16 oz cream cheese room temperature
- 14 oz can sweetened condensed milk
- 3/4 cup key lime juice I used Nellie & Joe’s Key West Lime Juice
- 1 tbsp lime zest we used two limes
- 1/3 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla Cooks is GF
- 3/4 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
Heat oven to 350.
Grease 9” springform pan.
Place all ingredients in food processor.
Pulse until you get a shine, sticky and crumbly mix.
Pour into springform pan and press into corners and up the sides until firm.
Place in oven for 15 minutes. Remove and cool.
Place all ingredients in large mixing bowl and mix using an immersion blender or hand mixer until the filling starts to thicken.
Pour into your crust and freeze on a flat surface for at least 4 hours.
Remove before eating. Amount of time depends on the consistency you desire.
Frozen - 20 minutes
Lightly frozen - 45 minutes
After that, it’s up to you, but we’ve had it out for an hour and we could still cut throug. I don’t you, we love in the PNW and not Texas so temperatures and climate play a part.
Place in mixing bowl and whip with immersion blender until peaks form.
Pipe onto cheesecake or place a dollop on slices
Enjoy! I know some of you are nut free, too. If that’s the case, just remove the pecans and add another half box of graham crackers and another tablespoon of butter. Easy peasy.
Check out our other Gluten-Free Recipes or submit your own favorite recipes to BonBon Break.