No-Bake Cheesecake [0000900]

Ingredients:

1 1/2 cups gluten-free graham cracker crumbs (make sure they're gluten-free)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (gluten-free)
2 teaspoons gluten-free vanilla extract
1/4 cup fresh lemon juice
1 cup gluten-free whipped topping (like Cool Whip), thawed
Fresh berries or fruit compote for garnish (optional)

Instructions:

In a mixing bowl, combine the gluten-free graham cracker crumbs and granulated sugar.

Stir in the melted unsalted butter until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Make sure it's firmly packed.

In a separate mixing bowl, beat the softened cream cheese until it's smooth and creamy.

Add the sweetened condensed milk, gluten-free vanilla extract, and fresh lemon juice to the cream cheese. Mix until well combined.

Gently fold in the gluten-free whipped topping until the mixture is light and fluffy.

Pour the cheesecake filling over the graham cracker crust in the springform pan, spreading it out evenly.

Refrigerate the cheesecake for at least 4-6 hours or overnight to allow it to set and chill.

Just before serving, garnish with fresh berries or fruit compote if desired.

Slice and serve your gluten-free No-Bake Cheesecake, a creamy and indulgent dessert!