Gluten-free No Bake Lingonberry Cheesecake
Ingredients for the graham cracker crust - 1 box Pamela’s Honey Grahams * 6 tbsp butter, melted * 4 tbsp sugar
Ingredients for the filling - 12 oz COOL WHIP Whipped Topping * 12 oz cream cheese, softened * 3/8 cup sugar * 1/2 cup Felix Lingonberry Jam
Instructions for the graham cracker crust - Place the graham crackers into a large ziploc bag. Crush them with the flat end of a tenderizer or a rolling pin. (You could use a food processor if you prefer.) Place the butter into a mixing bowl and melt it into liquid form in the microwave. Add the crushed graham crackers and the sugar to the butter in the bowl and mix well. Coat an 8x8 casserole dish lightly with nonstick cooking spray. Place the graham cracker mixture evenly across the bottom of the casserole dish. Press down with a spoon to ensure that it is packed. I find this helps it stay together when slicing later. Bake the crust for 10 to 12 minutes at 350 f. Let the crust cool off before filling. I actually like to let it cool for a few minutes and then refrigerate it for about 10 minutes.
Instructions for the filling - Place cream cheese into a large mixing bowl and soften. (I microwaved for 2 minutes on half power.) Add the COOL WHIP to the bowl and stir. Add the sugar to the bowl and stir well. Add the lingonberries and stir. Pour cream cheese mixture on top of crust, smoothing with a spoon or knife. Refrigerate until firm. It'll be ready at 2 hours but will be better at 4. Serve immediately.