Indulge in a Gluten-Free No-Bake Cheesecake Recipe

Welcome, dear reader!

If there’s one thing I love more than anything, it’s food that’s both delicious and healthy. And that’s exactly what you’re going to get with this no-bake gluten-free cheesecake recipe that’s not only low-fat but also full of flavor.

Cheesecake is a classic dessert that everyone loves, but it often comes with a side of guilt for those who are conscious about their health. Well, you don’t have to compromise on taste or your well-being anymore. This healthy cheesecake recipe is easy to make and uses only gluten-free ingredients.

This no-bake cheesecake is perfect for any occasion – be it a potluck dinner or an afternoon treat. The filling feels creamy and luscious without being too heavy or sugary. The crust is made with almond flour and graham cracker making it buttery and slightly nutty – It adds the perfect crunch without being overly sweet.

But wait! That’s not all – here’s something extra special – this recipe uses low fat cream cheese which makes the cheesecake filling so light and fluffy that your guests won’t even be able to tell the difference between this “lighter bake” cheesecake and its high-calorie counterpart.

So, without further ado, let us dive right in and discover how we can make this heavenly, healthy treat in just a few simple steps.

Why You’ll Love This Recipe

Let me tell you why you’re going to love this recipe. This is the perfect recipe for those who want a guilt-free dessert that is also nutritious and delicious. Not only is it gluten-free, but it’s also low-fat, low-carb, and sugar-free! It may seem too good to be true, but trust me, it’s real.

Are you tired of feeling guilty after indulging in your favorite desserts? With this healthy no-bake gluten-free cheesecake recipe, you can finally have your cake and eat it too! Made with fresh ingredients such as mango pulp, fresh mint leaves, and greek yogurt, this cheesecake is not only light and refreshing but also packed with nutrients.

Moreover, this recipe has a unique twist on the classic cheesecake. It uses cottage cheese instead of high-fat cream cheese and graham cracker crust made from almond flour. This swap saves almost 1/3 less fat than regular cheesecake without compromising the creamy, silky texture that we all know and love.

Not to mention, this recipe requires no baking, which means you can whip it up in no time. Perfect for busy weeknights or last-minute gatherings with family and friends. It’s an easy healthy dessert that anyone can prepare.

You may be skeptical about using cottage cheese instead of cream cheese in a cheesecake recipe. However, I guarantee that once you try it, you won’t look back. Cottage cheese contains more protein and less fat than cream cheese which makes it healthier for your body while still maintaining that same creamy texture.

In conclusion, what’s not to love about this healthy bake gluten-free cheesecake? It’s nutritious yet indulgent, easy yet sophisticated dessert! So go ahead and treat yourself without the guilt!

Ingredient List

Before getting to the actual recipe, let’s explore the list of ingredients that we’ll need to make this delicious No Bake Gluten Free Cheesecake (Low Fat). Be sure to keep this list handy while shopping so you can pick up everything you need for a smooth preparation process.

Main Ingredients

• 8 oz cream cheese (1/3 less fat)
• 16 ounces cottage cheese
• ⅓ cup Greek yogurt
• ¼ cup warm water
• 1 tablespoon unflavored gelatin
• ¾ cup sugar
• 1 cup milk

Crust Ingredients

• 2 cups gluten-free graham cracker crumbs
• 6 tablespoons unsalted butter or vegan butter, melted
• Fresh mint leaves (for garnish)

Toppings and Flavorings

• Mango pulp or chopped mango pieces
• Vanilla extract
• Wild blueberries
• Key lime juice
• Peanut butter

Optional Ingredients

• Low carb and sugar-free sweeteners like stevia, erythritol, monk fruit sweetener etc.
• Whipped cream made with heavy cream or coconut cream

If you are looking to reduce the calories and fat content further, use low-fat cream cheese, Greek yogurt, and cottage cheese. Don’t forget to check whether your ingredients are gluten-free if you’re on a gluten-free diet. Now that we have gathered all the ingredients together let’s move onto our exciting No Bake Gluten Free Cheesecake recipe!

The Recipe How-To

Now that we have explored the reasons why you will love this No Bake Gluten Free Cheesecake Recipe (Low Fat), let’s dive into the how-to of this recipe.

Ingredients:

• Graham Cracker Crust
• 1 ½ cups of gluten-free graham cracker crumbs.

• 5 tbsp unsalted butter, melted.

• Cheesecake Filling

• 16 oz of cream cheese, softened.
• ⅔ cup of granulated sugar.
• 2 tsp of pure vanilla extract.
• Zest of half a lemon.
• Juice from half a lemon.
• A pinch of salt.
• 1 cup sour cream.
• 3 cups whipped cream (fresh is better).
• Gelatin Mixture
• 2 tbsp unflavored gelatin powder.
• ¼ cup water.

Method:

1. Begin with preparing the graham cracker crust. In a large bowl, combine gluten-free graham cracker crumbs and melted unsalted butter. Mix well until evenly combined. Transfer the mixture into a 9-inch springform pan, and press down to form an even layer.

2. Prepare the cheesecake filling by blending softened cream cheese, granulated sugar, vanilla extract, lemon zest, lemon juice, and a pinch of salt in a food processor until smooth.

3. In another mixing bowl, whisk together sour cream and whipped cream until smooth.

4. Add cheesecake filling to the whipped cream mixture and mix until thoroughly combined.

5. In a separate bowl, sprinkle the gelatin powder over warm water. Whisk it in to ensure that no lumps are left behind.

6. Microwave the gelatin mixture for 15 seconds.

7. Stir the gelatin mixture to ensure it dissolves completely.

8. Let the gelatin mixture cool for 3-4 minutes, then pour it into the cheesecake filling mixture.

9. Mix well until everything is evenly combined, and there are no lumps left behind.

10. Pour the cheesecake filling into the prepared graham cracker crust and smooth out the top with a spatula.

11. Cover and refrigerate for 4-6 hours, or better overnight, until set.

12. Once chilled, remove from springform pan and garnish top with whipped cream and fresh sliced mango or fresh mint leaves.

Enjoy your delicious healthy bake gluten-free cheesecake!

Substitutions and Variations

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One of the best things about this no bake gluten-free cheesecake recipe is how easy it is to modify to your liking. Whether you’re looking to switch up the flavor, make it lower in fat and sugar, or cater to certain dietary restrictions, there are many substitutions and variations you can use.

For a refreshing twist, try using fresh mint leaves or mango pulp instead of vanilla extract in the cheesecake filling. You could also top the cheesecake with slices of fresh mango for added sweetness and freshness.

If you would like to make this recipe even lower in fat, try swapping out some or all of the cream cheese with cottage cheese or Greek yogurt. Low-fat cream cheese is another option that will still give you a creamy finish while being lower in calories and fat.

For a low-carb or sugar-free version, swap out the graham cracker crust for one made with almond flour or skip it altogether and make a crustless cheesecake. You can also use sugar-free pudding mix or protein powder instead of sugar in the filling.

For vegan or dairy-free options, replace the milk and cream cheese with plant-based alternatives such as almond milk or vegan cream cheese. You can also try making a tofu-based cheesecake filling for a unique and healthy twist on this classic dessert.

In summary, don’t be afraid to experiment when it comes to making substitutions and variations in this no bake gluten-free cheesecake recipe. With so many possibilities, the options are endless!

Serving and Pairing

When you’re ready to serve your no-bake gluten-free cheesecake, there are a few pairing suggestions that will elevate your experience. First of all, the fresh and vibrant ingredient that comes to mind to pair with the cheesecake is mango. The juicy sweetness and freshness of mango pairs perfectly with the creamy and light texture of the cheesecake. You can add freshly diced mango topping or drizzle some mango pulp on top of each slice.

If you’re feeling adventurous, sprinkle some finely chopped fresh mint leaves over the top. It adds an extra layer of freshness to your dessert that pairs beautifully with the mango and cheesecake flavors.

Looking for a classic pairing? Nothing beats a cup of steaming hot tea or coffee. The simplicity of hot drinks allows the flavors of the cheesecake shine through. A cup of Moroccan mint tea would be a perfect complement to the fresh notes in this dessert.

Another option is to add some dark chocolate shavings on each slice when serving. The slight bitterness of the chocolate balances out the sweetness in the cheesecake filling.

Finally, consider serving your no-bake gluten-free cheesecake as a lighter mid-day snack or post-workout treat since it’s low in fat and sugar-free. This pairing lets you enjoy the delightful tastes guilt-free!

Make-Ahead, Storing and Reheating

One of the best things about this no bake gluten-free cheesecake recipe is that you can make it ahead of time! This makes it a great option for busy schedules or when you’re entertaining guests.

After preparing the cheesecake as directed in the recipe, simply cover it with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 3 to 4 days when stored properly.

If you need to make the cheesecake ahead of time but want to keep it longer, you can also store it in the freezer. Wrap it tightly with plastic wrap and aluminum foil, then place the cake in an airtight container. It will keep well for up to 3 months in the freezer.

When you’re ready to serve, just remove the cheesecake from the refrigerator (or freezer) and allow it to come to room temperature for about 30 minutes before serving. If you need to speed up this process, you can place the cheesecake in a warm (not hot!) oven for a few minutes.

To reheat individual slices, simply microwave them on high for about 10-15 seconds or until just warmed through. Take care not to overheat, as this can cause the cheesecake to become rubbery.

Whether you’re making this no bake gluten-free cheesecake recipe ahead of time or serving it fresh, following these make-ahead, storing, and reheating tips will help ensure that your dessert turns out perfectly every time!

Tips for Perfect Results

Welcome back fellow bakers and health enthusiasts! I am here to share with you some tips that will ensure perfect results for your No Bake Gluten Free Cheesecake recipe. Making a delicious and healthy bake doesn’t have to be a daunting task. Here are some tips that may be helpful:

First and foremost, ensure that all your ingredients are at room temperature before starting the recipe. This includes the low fat cream cheese, Greek yogurt, and sour cream. Room temperature ingredients blend more easily and make for a smoother filling.

When preparing the graham cracker crust, be sure to press it firmly into the bottom of the pan. You can use the bottom of a measuring cup or a flat-bottomed glass to achieve an even and compact layer.

To avoid any cracks in the cheesecake, add gelatin to the warm water mixture before adding it to the cheesecake filling. This helps the cheesecake set properly.

Another trick I use is to gently run a knife around the edge of the pan after removing it from the fridge or freezer. This helps release any edges that may have stuck to the pan, ensuring a clean slice every time.

For those who enjoy a tangier flavor in their cheesecake, try substituting half of the Greek yogurt with cottage cheese. Cottage cheese not only adds a tangy flavor but also provides protein that makes for a healthier bake.

Lastly, don’t be afraid to play around with different flavors and toppings. I love using fresh mint leaves or pureed mango pulp as unique toppings for my cheesecake. The possibilities are endless!

I hope these tips help you achieve perfect results every time you make this No Bake Gluten Free Cheesecake recipe. Remember, healthy baking is all about having fun and being creative in the kitchen. Happy baking!

FAQ

Before we wrap up this recipe article, I want to address some frequently asked questions (FAQ) that you may have about this no-bake gluten-free cheesecake. Don’t worry; I’ve got you covered and will provide tips to make your cheesecake the best it can be. Let’s dive into our FAQ section!

What can I use instead of low fat cream cheese in cheesecake?

There are several options available for those who want a healthier alternative to cream cheese. Cottage cheese and cream cheese are quite similar, albeit with some differences. Cottage cheese has a chunkier texture and a lower fat content. Greek yogurt, ricotta, mascarpone, hummus, kefir with chia seeds, Neufchâtel, and silken tofu are some other options available for those who want to explore different alternatives.

What can I use in cheesecake instead of cream cheese?

As a nutritionist and food blogger, my focus is on creating healthy and flavorful food options. In this article, I will share some easy-to-follow recipes for making various types of creamy and delicious cheese at home. The recipes include homemade cream cheese, cottage cheese, Greek yogurt, mascarpone cheese, tofu, ricotta, almonds or cashew nuts cream cheese, and neufchâtel. So, let’s delve into the world of cheese making and discover how easy it is to make these delectable cheeses at home!

Homemade Cream Cheese: Cream cheese is a staple in many kitchens, and making it from scratch is incredibly simple. All you need is cream, some lemon juice, and a bit of salt. I prefer organic cream because it is free from harmful chemicals and pesticides. Start by adding lemon juice to the cream and heating the mixture on low flame. As the cream heats up and curdles, use a cheesecloth to strain the mixture. Squeeze out all the excess liquid, and what you are left with is a creamy and smooth cream cheese that is perfect for spreading on bagels, toast or crackers.

Cottage Cheese: Cottage cheese is another popular cheese that is commonly used as a source of protein. Making it at home is a simple process that requires only a few minutes of your time. Start by heating milk on low heat until you see bubbles on the surface. Add vinegar to the milk, and stir the mixture. Within a few minutes, curds will start to form. Once the curds are formed, strain them using a cheesecloth, and voila! Your homemade cottage cheese is ready to be used in salads or as a snack.

Greek Yogurt: Greek yogurt is a creamy and delicious dairy product that is packed with protein and probiotics. Making it at home is a simple process that requires only two ingredients – milk and yogurt starter. Start by heating the milk on low flame until it reaches a temperature of around 43-46°C. Remove the milk from heat, add the yogurt starter, and stir the mixture. After that, cover the mixture and leave it to ferment overnight. In the morning, strain the mixture using a cheesecloth, and you’re left with thick and creamy Greek yogurt that can be used as a dip, or added to smoothies and bowls.

Mascarpone Cheese: Mascarpone is a rich and creamy cheese that is perfect for desserts like tiramisu, cheesecake or frosting. You can easily make it at home by stirring together heavy cream and lemon juice. Heat the mixture on low flame, and once it reaches a temperature of 80-85°C, remove it from heat and leave it to cool. Then, strain it using a cheesecloth or a coffee filter, and that’s it! Your homemade mascarpone cheese is ready to be used in your favorite desserts.

Tofu: Tofu is a versatile ingredient that can be used in a variety of dishes, including stir-fries, curries or salads. Making it at home is a simple process that requires only three ingredients – soybeans, water, and a coagulant like vinegar or lemon juice. First, soak the soybeans in water for a few hours, and then grind them into a smooth paste. Heat the soy milk on low flame and add the coagulant. Once the curds form, strain the mixture using a cheesecloth, and press it to remove excess liquid. You now have homemade tofu that is ready to be used in your favorite dishes.

Ricotta: Ricotta is a soft cheese that is perfect for adding to lasagna, stuffed pasta or even as a spread on toast. Making it at home is a simple process that requires only milk, vinegar or lemon juice, and salt. Heat the milk on low flame, add vinegar or lemon juice, and stir the mixture. Once the curds form, strain them using a cheesecloth, and what you are left with is a creamy and delicious homemade ricotta cheese.

Almond or Cashewnuts Cream Cheese: For those who are lactose intolerant or vegan, almond or cashew nuts cream cheese is a perfect substitute for regular cream cheese. Making it at home is simple, and it only requires a few ingredients – almonds or cashew nuts, water, lemon juice, and salt. First, soak the nuts in water overnight. Next, blend the nuts with water, lemon juice, and salt until they form a creamy mixture. Strain the mixture using a cheesecloth, and that’s it! Your homemade almond or cashew nuts cream cheese is ready to be used as a spread or dip.

Neufchâtel: Neufchâtel is a soft, creamy cheese that is similar in texture to cream cheese. Making it at home requires only a few ingredients – milk, cream, starter culture, and salt. Start by heating the milk and cream in a saucepan until it reaches a temperature of around 32-35°C. Add the starter culture, stir the mixture, and leave it to ferment overnight. Once the mixture has thickened, strain it using a cheesecloth, and your homemade neufchâtel cheese is ready to be enjoyed!

In conclusion, making your own cheese at home is a simple process that can yield delicious and healthy results. By using organic ingredients and taking control of the process, you can create cheese that is free from harmful chemicals and tailored to your preferences. Give these recipes a try and enjoy the fruits of your labor!

Is Philadelphia cheesecake no bake filling gluten free?

While Philadelphia no-bake cheesecake filling contains ingredients that could possibly contain gluten, it is not certified as gluten-free.

Can I substitute 1 3 less fat cream cheese for cheesecake?

It’s possible to use 1/3 less fat cream cheese to make cheesecake.

Bottom Line

Now that you have tried out my no-bake gluten-free cheesecake recipe, it’s time to share your experience with others. Spread the message to your friends and family about the benefits of healthy eating and the power of simple yet delicious recipes like this one. The recipe is perfect for anyone looking for a guilt-free dessert option, whether you are on a low-fat, low-carb, or sugar-free diet.

By embracing gluten-free and dairy-free options, we are not only doing our bodies a favor but also contributing to a sustainable food culture that supports small local farmers who grow organic produce. So let’s make sustainable, healthy eating a part of our daily routine by trying out more gluten-free and dairy-free recipes like this one.

In conclusion, I hope this recipe has inspired you to explore the wide variety of healthy baking alternatives available. With the right ingredients and techniques, you can truly create a scrumptious dish without sacrificing taste or nutrition. Remember that we all have different dietary needs and restrictions, so feel free to experiment with the recipe by adding your favorite toppings or switching up the flavors.

Thank you for taking the time to read and try out my no-bake gluten-free cheesecake recipe! Let’s continue to embrace healthier food choices that not only taste good but also make us feel good from the inside out.

No Bake Gluten Free Cheesecake (Low Fat) Recipe

I made this for a friend's birthday who is allergic to gluten. I was so scared that I washed all utensils twice. This is my first ever cheesecake. It was a huge hit! It's very healthy & low cal too. If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

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Prep Time 30 mins

Cook Time 1 d

Servings 1 bowl

Calories 240.4 kcal

Ingredients

  

1x2x3x

• ▢ 200 g cottage cheese
• ▢ 400 g yogurt (full milk)
• ▢ 2 tablespoons milk
• ▢ 6 tablespoons sugar
• ▢ 1 tablespoon gelatin
• ▢ 3/4 cup warm water
• ▢ 1 teaspoon vanilla
• ▢ 1 cup mango pulp (1-2 mangoes)
• ▢ 1/2 cup mango (Cut & cubed, need this the next day)
• ▢ 2 fresh mint leaves

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Instructions

 

• 1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
• 2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
• 3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
• 4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
• 5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
• 6. Whisk together for about 5 minutes till the mixture is consistent.
• 5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
• 7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
• 8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
• 9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
• Serve & wait to be crowned the queen of healthy desserts.
• *If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

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Nutrition

Serving: 146gCalories: 240.4kcalCarbohydrates: 35.2gProtein: 12gFat: 6.2gSaturated Fat: 3.3gCholesterol: 23.7mgSodium: 261.1mgFiber: 1gSugar: 33.6g

Keyword Birthday, Cheesecake, Dessert, Easy, Free Of..., Fruit, Gelatin, Inexpensive, Mango, Refrigerator, Summer, Tropical

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