No-Bake Peach Cheesecake Lactose-Free and Gluten-Free

To prepare the lactose-free and gluten-free no-bake peach cheesecake, start with the cookie base. Butter an 8.5-inch springform pan and line it with parchment paper both at the base and on the sides. Place the gluten-free cookies in a mixer 1 and blend them until you get a sandy texture 2. Transfer it to a bowl, then melt the butter and pour it over the cookie crumbs 3.

Mix with a spoon 4 and pour everything into the bottom of the pan 5, leveling it well with the back of a spoon to cover the entire surface evenly 6. Let the base set in the fridge for about 30 minutes.

In the meantime, prepare the cream: soak the gelatin sheets in cold water for about 10 minutes 7. Meanwhile, whip 7 oz of lactose-free cream with a stand mixer with a whisk attachment or an electric hand mixer 8. In a separate bowl, add the lactose-free cream cheese and the fructose 9.

Blend the mixture with an electric mixer until you get a homogeneous cream 10. Heat the remaining cream in a saucepan and dissolve the well-wrung gelatin in it, off the heat, stirring with a whisk 11. Let the cream with the gelatin cool slightly and add it, little by little, to the cream cheese mixture 12, continuing to stir. The cream and the dissolved gelatin should be at the same temperature to avoid thermal shock and the formation of lumps. Fold in the previously whipped cream, mixing with a spatula in an upward motion 13; pour the obtained cream over the cookie base 14.

Level it well with a small spatula 15 until you get a smooth and even surface 16; cover the pan with plastic wrap 17 and let the cheesecake set in the fridge for about 6 hours 18.

When it's time to decorate, wash and slice the nectarines very thinly without peeling them 19. Squeeze the lemon juice 20 and pour it over the peaches 21 to prevent them from oxidizing.

Take the cheesecake out of the fridge and gently remove the springform ring and the parchment paper from the sides 22. Then, with the help of a flat spatula 23, carefully lift it from the pan and transfer it to a cake stand or a plate. Decorate it with the peach slices arranged in a circle, starting from the outer edge 24.

Create a complete circle with the peaches 25, then slice the strawberries 26 and arrange them in a second, smaller circle closer to the center 27.

Wash and dry the red currants and finish the decoration with them in the center of the cake 28, adding some mint leaves 29. Slice and serve the cake well-chilled 30.

Wash and dry the red currants, and use them to complete the decoration in the center of the cake 28, adding a few mint leaves as well 29. Slice and serve the cake well chilled 30.