cuppa

Gluten-Free Recipes:
No-bake cheesecake

 pot
This is best made the day before unless you like a reeeaally soft cheesecake!

Ingredients:

1 pkt Gluten free Rice Cookies (Arnotts) 80g butter
1 tin sweetened condensed milk 300g creamed cottage cheese
juice and pulp of 2 lemons 4-5 drops of vanilla essence

Method:

Crush biscuits, using a food processor is the easiest way. Mix together crushed biscuits and melted butter.
Press mixture into the base of a 20cm springform tin. Place tin in the freezer until the biscuit mixture is hard.
Place remainder of ingredients into the bowl of an electric mixer and beat until mixture is fluffy and smooth.
Spoon on top of biscuit base and smooth over.
Refrigerate until firm
Decorate with your favourite indulgence. (Robert's is sprinkled cinnamon, mine is strawberries. Goes well with fresh passionfruit pulp or, if you're not gluten free, grated Peppermint crisp chocolate!)

Note:This recipe is courtesy of my mum!
This can be made with Philadelphia Cream Cheese. If you prefer a firmer filling, add a bit of gelatine to the mixture.

Back to Index Top of Page

Last updated :April, 2000