No-Bake Gluten-Free Dessert Without Chocolate

1In a medium bowl, combine the gluten-free graham cracker crumbs (1½ cups), melted butter, granulated sugar (3 tablespoons), and vanilla extract (1 teaspoon). Mix well until the mixture resembles wet sand.

2Press the crust mixture into the bottom of a 9-inch springform pan, evenly spreading it out to form the crust. Use the back of a spoon or the bottom of a glass to firmly press the mixture down.

3Place the crust in the refrigerator to chill while preparing the filling.

4In a large bowl, beat the softened cream cheese, powdered sugar (¾ cup), lemon zest (1 teaspoon), and lemon juice (2 tablespoons) until smooth and well combined.

5In a separate bowl, whip the heavy cream (1 cup) until stiff peaks form.

6Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

7Remove the crust from the refrigerator and pour the filling over the crust, spreading it out evenly.

8Cover the pan with plastic wrap and refrigerate the dessert for at least 4 hours, or overnight, until set.

9Before serving, remove the dessert from the pan by carefully releasing the springform sides.

10Garnish with fresh berries and mint leaves before serving.

11Slice and serve chilled. Enjoy!