One thing I never did before going on a gluten free diet was make desserts! I was far more likely to pick up a nice looking chocolate cake or cheesecake from the chilled counter in the super market. After starting a gluten free diet I realised that the selection of good desserts available to me was severely limited, so I started looking for simple gluten free dessert recipes that I could make myself. Here is a very easy gluten free cheesecake recipe.
This is a no bake recipe, but you will need to chill the cheesecake in the fridge overnight. It also freezes very well and I usually freeze a few slices to stop me pigging out!
Gluten Free Cheesecake Recipe Ingredients
- 1 packet of gluten free digestive biscuits (I prefer the TrueFree brand)
- 100g Butter
- 300g Cream Cheese
- 150ml Double Cream
- 50g Gluten Free Icing Sugar
- Zest of 1 lime
- A pinch of cinammon (optional)
Be sure to double check all packets to ensure that there is no gluten or risk of gluten contamination.
Gluten Free Cheesecake Recipe Method
The first step in this gluten free cheesecake recipe is to crush the gluten free digestive biscuits. I’ve tried a few different kinds of digestive biscuits including juvela, glutafin and TruFree. I’ve found that the TruFree digestives are the closest to the real thing! The easiest way to crush the biscuits is to put them in a plastic bag and batter them with a rolling pin! Once you’ve done this, sprinkle a little cinammon into the crushed digestive mixture.
Next melt the butter on a low heat on the hob and then mix this in with the crushed digestive mixture. Grease a 9 inch round baking tin with butter and then press in the digestive and butter mixture. Put this in the fridge for around one hour to allow it to harden.
That’s the crust made, so now we have to make the topping. I really like this topping as it is so simple and I find that using the icing sugar instead of regular sugar gives it a really lovely light flavour.
Put the icing sugar, cream cheese and lime zest into a bowl and whisk until smooth. Next pour in the double cream and continue to whisk until smooth and fully combined.
Finally pour the cheesecake topping into the base and smooth along the top. You will then need to put it in the fridge overnight to set. When you are ready to eat the cheesecake, bring it out if the fridge for about half an hour and then unmould it. It is very nice served with some berries or kiwi fruit slices.
I hope you enjoy this gluten free cheesecake recipe and please feel free to leave a comment or a question below!
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