Ingredients
Equipment
Method
Making the Gluten Free Animal Cracker Crust
- Using a food processor, blender, or simply a rolling pin, crush the animal crackers to small crumbs.
- Melt the butter over medium heat in a small sauté pan.
- Add the crushed cookies, salt, lavender, and brown sugar to the pan with the melted butter, stir to combine and coat the crumbs evenly. Toast for a couple of minutes over medium to low heat, stirring to prevent the mixture from burning.
- Set the mixture aside to cool.
Mixing the No-Bake Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese, sour cream, granulated sugar, salt, lemon zest, lemon juice, vanilla paste, and dried lavender flowers. Mix on medium to high-speed combining all of the ingredients until smooth.
- Place the cream cheese mixture into a mixing bowl and set aside.
- Place the cold heavy cream and Icing sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream starting on low speed and increasing to high speed until it's thick and fluffy (whipped cream texture).
- Add half of the whipped cream to the bowl containing the cream cheese mixture. Using a rubber spatula fold the two together. Add the remaining whip cream and continue to fold together until completely combined.
Building the No-Bake Cheesecakes
- Spoon some of the cookie crumb mixture into wine glasses.
- Using a pastry bag or a spoon place the cheese and cream mixture on top of the crumb mixture. Garnish with more crumbs and a slice of lemon.
Nutrition
Notes
I made four servings in stemless red wine glasses. However, you could make as many as 8 small portions if you like! Or use a springform pan to create one large cheesecake! Just push the crumbs into the springform pan, lined with parchment paper and pipe or spoon the mixture over the crumbs. Refrigerate for at least 2 hours before serving.