Recipe: Creamy Cheesecake | Grain-Free

Sep 10, 2021

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Last updated on January 31st, 2023 at 03:16 pm

This is by far my all-time favorite dessert – cheesecake.  I definitely don’t need any special occasions to indulge in this treat.

It has a really simple base with common kitchen ingredients and can be pulled together effortlessly for a delicious flavorful treat.

I have really fond memories of my mom making this cheesecake for all sorts of special occasions.

recipe cheesecake

Anytime I elude to anything cream cheese, I always get bombarded with questions like, “is cream cheese healthy for you?”  To which I always answer, YES! as long as it comes from a great source.  The key is you want to avoid cream cheese that contains all sorts of fillers and preservatives.

The truth is you can’ really make cheesecake without cream cheese…

You can also get very creative with all sorts of toppings for this beautifully creamy and delicious masterpiece – we love it plain and simple or with a thick and beautiful layer of shaved chocolate sprinkled over the top.

Happy eating!

Creamy Cheesecake {Grain-Free}

A simple and deliciously creamy, tangy, and slightly sweetened cheesecake.

  • 2 cups grain-free graham crackers, crushed
  • ½ cup cultured + unsalted butter, melted
  • 1 cup raw heavy cream, whipped
  • 16 oz cultured cream cheese, softened
  • 1 can organic condensed milk
  • ¼ cup lemon juice
  • 1 tbsp grass-fed gelatin
  • 1 tsp vanilla extract
  • ¼-½ cup grass-fed milk chocolate, grated {optional}
  1. Make the crust. Using a food processor pulse the graham crackers into semi-fine crumbs. Add the melted butter and pulse together until the mixture holds together when you pinch it. Simply press the dough into a 9-inch spring springform pan to form an even and flat crust. Set aside.

  2. In the bowl of a stand mixer, whip the cream until soft peaks form. Transfer into a different bowl, and set aside.

  3. Add the cream cheese, and condensed milk to the bowl of the stand mixer and mix together until combined.

  4. Using a small saucepan, melt together the lemon juice and gelatin.

  5. Turn the stand mixer speed up to medium, and slowly add the lemon juice mixture to the cream cheese mixture. Mix until fully combined.

  6. Add the whipped cream and vanilla extract and mix well and until fully incorporated.

  7. Gently pour the cream cheese mixture over the crust, and smooth out the surface with an offset spatula.

  8. Cover and refrigerate for at least 5 hours or overnight until set.

  9. Once the cheesecake has set, garnish with desired toppings – like shaved chocolate or fresh berries. Slice and enjoy.

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