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 lately have some time, I had been looking on the internet a few days ago. In need of new, stirring thoughts, inspiring meals that I have never tasted before, to astonish my family with. Hunting for quite some time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I came across this yummy and easy treat simply by accident on Suncakemom. It looked so scrumptious on its photos, that required quick action.

It absolutely was not difficult to imagine the way it’s made, its taste and how much boyfriend is going to like it. Mind you, it is rather simple to please the man in terms of treats. Anyway, I visited the website and simply used the step-by-step instuctions that were combined with wonderful images of the task. It really makes life rather easy. I could suppose it’s a slight effort to shoot photos down the middle of baking in the kitchen as you normally have gross hands so I sincerely appreciate the commitment she placed in to build this blogpost and recipe conveniently followed.

With that said I’m empowered to present my personal recipe in the same way. Many thanks the concept.

I was tweaking the original recipe create it for the taste of my family. I’ve got to tell you it was an awesome success. They enjoyed the flavor, the consistency and loved having a treat such as this in the middle of a busy workweek. They quite simply wanted even more, many more. Thus the next time I’m not going to make the same miscalculation. I am going to double the volume to get them delighted.

This recipe was inspired by Gluten Free Cheesecake Recipe recipe from 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.