Warning: This No-Bake Cheesecake recipe is SO easy, you’ll curse us for sharing it.

Dinner plans at SOMEONE else’s fell through, and suddenly: You’ve got people coming over in three hours.

Pop quiz hot-shot: What do you do?

Yesterday afternoon, my mother in law and father in law were both fighting a NAAAAASTY bug, and had to cancel an Easter dinner planned for THEIR place.

Thing is, they’d actually been cooking MOST of it, all day. A ham, potatoes, veggies, my wife had made her famous Gluten-Free Stuffing… Everything was pretty much ready, then the bug took over and Neither of Them were “fit to entertain guests”.

Suddenly, Easter dinner with MY parents (who were going to be guests at the In-Laws’ place) was now CHEZ NOUS.  In 3 hours.

And we needed Dessert, cause HOLIDAY DINNER, DAMNIT.

Cue: A frantic trip to Shoppers Drug Mart featuring a hunt for INNOVATIVE solutions to allergen issues, and then a whirlwind 10 minute prep when I got home.

Luckily, they turned out Delicious.

 

Upside down Gluten Free No-Bake Cheesecakes 

You’ll need:

Half a Box of Cinnamon Chex

A few tbsp (your call here, legit) Butter

Pinch of Salt

 

2 packages of Cream Cheese, Softened/room temp

1 Can Sweetened Condensed Milk

1 Tbsp Lemon Juice

1 tsp Vanilla

1 Can Cherry Pie Filling (any fruit pie filling would do, here, but Cherry’s the Best, so buy that. I SAID IT.)

 

Muffin Pan and Liners

Electric Mixer

 

METHOD:

 

Place Paper Baking cups (cupcake ones) into a muffin pan.

Pour in a thin layer of pie filling (I went with 5 Cherries and a good spoonful each) in each cup

If you have time: Place the muffin pan, with these now paper and “top” layered cups into a freezer for a few minutes to start setting.

 

Melt the Butter. CRUSH the Chex.  Combine both with the pinch of salt and set aside.

 

BEAT (medium speed) the Cream cheese in a bowl until smooth.

Add Sweetened condensed milk, slowly, scraping sides of the bowl frequently until combined.

Add lemon juice and vanilla, and beat to combine.

Pour equal amounts of Cheesecake GOO into each one of the muffin cups, leaving about a quarter of a inch at the top for the “crust”.

Top each with Chex-crumb mix, and press in, slightly.

Cover the tray with plastic wrap, and place in a freezer for about 90 mins, OR, if you have time: In a fridge for about 3 to 4 hours.

 

Personally, I prefer to freeze them, then pull them out, flip them onto a plate, unwrap them, and allow to thaw until the Pie Filling layer looks like the two pictured above, which I brought to work today.

They were gone faster than you read this whole thing, guaranteed.

 

-R

Filed under: Baking, Cheesecake, Cooking, Dinner Party, food, Nomz