Easy No Bake Gluten-Free Cheesecake Recipe
Being gluten intolerant does not mean you can't enjoy cakes! If you're celiac and also love sweets, or if you have guests who are allergic to gluten, pay attention to the following recipe we present to you here at oneHOWTO.
This time we explain how to make a quick and easy no-bake gluten-free cheesecake. Gather the following gluten-free ingredients and create a delicious dessert that will amaze and delight all those who can't eat gluten in just a few minutes. We love it!
To prepare this delicious easy no-bake cheesecake, you need to make sure all of the ingredients that may contain flour or wheat are gluten-free. You can find them at your local specialty stores or supermarket.
First, prepare the base of your gluten-free cheesecake. To do so, you will need to crush the gluten-free crackers or biscuits. We recommend using a food processor as it makes the process much quicker, but if you do not have an electric one you can use a mortar or a rolling pin. Remember, the cookies must be completely crushed, as if they were dust.
Then, melt 95 grams of butter over the hob and mix with the crushed cookies. With both ingredients, a compact paste will eventually form. You need to make sure that the mixture does not stick to the spoon when you mix it, it should be a more manageable consistency.
In a detachable mold, pour in the gluten-free butter and cracker mixture. Using a spoon, fork or spatula, press the base to further compact the mix.
Remember that the thickness of the base of the cake should not exceed one centimeter or 0.4 inches. When you have prepared the base, place it in the refrigerator and let it sit while you continue with the remaining steps.
Pour approximately one litre of water into a pot and bring to a boil. Once it has reached the boiling point, add the gluten-free gelatin sachet. It can be neutral or flavored gelatin according to your taste. You can also use gelatin in sheets, but you must allow it to hydrate for more minutes.
When the gelatin is totally diluted, add the cream cheese, 50 grams of sugar and whipped cream. Stir all the ingredients to form a uniform mass.
It is important that while you are mixing the ingredients they do not boil: reduce the fire below the pan to a simmer. Once you start reaching the boiling point, remove the pan from the heat and let it cool down to room temperature.
Once the creamy mixture has cooled, remove the cake base from the fridge. It will have hardened, so you can now pour the mixture over it. Place the mold in the refrigerator for between 7 and 8 hours, long enough for the no-bake gluten-free cheesecake to set.
After that time has passed you will have your gluten-free cheesecake ready to taste. However, we recommend you make something tasty and unique.
Take some more gluten-free gelatin (from a sachet or in sheets) and add it to the jam. Traditional cheesecakes use raspberry jam, but you can use your favorite flavor or fruit preserve: sharp, tangy tastes will suit the sweet, soft cheese better. Mix the gelatin and the jam to create a delicious blend.
Finally, spread the jam over the surface of the no-bake gluten-free cheesecake to give it the final touch and put it back in the fridge a few more hours. And... Ready!
This is how to make an easy no-bake gluten-free cheesecake. You'll love it! Don't miss the following article on the best gluten-free recipes under 200 calories.
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