Gluten Free Cheesecake Recipe [Sugar-Free, No-Bake]

Making a cheesecake gluten free is easy and far tastier then anyone would think it is. Using only natural ingredients makes this cake not only delicious but healthy too.

As I currently have some time, I had been searching on the web the other day. Looking for new, fascinating tips, inspiring recipes that We have never tasted before, to impress my loved ones with. Searching for a long time but couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I stumbled on this fabulous and simple treat simply by accident over Suncakemom. It looked so delicious on its photo, it required urgent actions.

It was easy to imagine how it is made, its taste and how much boyfriend might enjoy it. Actually, it is very simple to please him when it comes to treats. Anyways, I got into the website and then used the detailed instuctions that were accompanied by wonderful images of the task. It just makes life faster and easier. I can imagine that it’s a bit of a inconvenience to shoot snap shots in the middle of cooking in the kitchen as you may will often have gross hands thus i highly appreciate the time and energy she placed in for making this blogpost and recipe easily followed.

Having said that I’m inspired presenting my personal formulas in a similar fashion. Many thanks for the idea.

I was tweaking the original recipe create it for the taste of my family. I can say it was a terrific success. They enjoyed the taste, the consistency and loved having a delicacy like this in the middle of a stressful week. They quite simply requested lots more, many more. Hence the next time I am not going to commit the same miscalculation. I’m gonna multiply the amount .

gluten free cheesecake recipe invented by SunCakeMom.

Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.

Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water.

Bring it to boil. Cook it for about 15 minutes. Stir occasionally then let it cool down.

In the meantime we have some time to multitask. Put the whole almonds, dates into a food processor and chop them up.

Soften butter by putting it into the microwave oven for 20 seconds (400W). We might not need to soften butter if it’s originally out of the fridge and soft.

Mix soft butter with the almond and dates crumbs until we get a well combined mixture.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.

Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter now.)

Spoon cream in the middle of the biscuit base and spread outwards to the edges.

Decorate it with fresh apricots.

When the jam is cooled down as much as it won’t hurt our fingers pour it on top of the cake and put the whole thing in the fridge. In case there aren’t fresh apricots available to make jam we can spread on top whatever jam we have available. Preferably something yellow to match the apricots in color and flavor.