When I was in my teens and going to wedding showers held in our church basement often the dessert served was some form of jello cheese cake. It’s a nice “light” version of cheesecake. I make it with homemade “mock graham wafer” crumbs that are simple to make.
No Bake Gluten Free Cheesecake
1 85 grams (8 oz)lemon Jell-O
1 cup boiling water
3 cups gluten free graham wafer crumbs
1/2 cup melted butter
1 8 oz cream cheese
1 cup sugar
5 tablespoons lemon juice (or 1 teaspoon lemon extract)
1 1/2 cups whipping cream
In small bowl pour Jell-O powder. Add boiling water and stir to dissolve. Let cool until slightly thickened.
Mix 2 cups gluten free graham wafer crumbs and melted butter until well blended. Press into a buttered 9″ x 13″ pan. Reserve the 1 cup of crumbs for topping.
Beat whipping cream until thick.
In another bowl, beat cream cheese, sugar and lemon juice until smooth. Turn mixer to lowest speed and add thickened Jell-O. Fold in the whipped cream. Or, if you prefer use your mixer on the lowest speed. Chill in fridge for 5-10 minutes. Sprinkle on remaining crumble topping. Chill for minimum 2 hours or overnight in covered pan.
Mock Graham Wafer Crumbs
1 1/2 cups of Gluten Free flour – I use any mild/white flour mix I have on hand to use up or use half rice flour and tapioca flour or half rice flour and half sweet rice flour.
1/2 cup unsalted butter (can also use margarine or salted butter)
1/2 cup brown sugar
1/2 cup finely chopped nuts (or hemp seeds, walnuts, almonds, pecans etc)
Melt butter or margarine in 2 cup measuring cup. Mix dry ingredients together. Pour melted butter over dry ingredients – mix well with fork. Spread on a greased baking sheet and bake at 350 for 10 minutes. Stir mixture and return to oven for 10 more minutes. Let cool. Use in recipes asking for graham wafer crumbs.