Language
 FREE SHIPPING
 Questions? PLEASE CALL 800-980-6551
 100% SATISFACTION GUARANTEED
Dreamy Gluten-Free, No-Bake Raspberry Cheesecake

Dreamy Gluten-Free, No-Bake Raspberry Cheesecake

a slice of No-Bake Raspberry Cheesecake

It’s easy to fall into the trap of thinking that eating smart and gluten-free means cutting out indulgences like cheesecake. We’re happy not only to tell you that’s not the case, but also to be able to supply a delicious, gluten-free, no-bake raspberry cheesecake recipe you can easily make to celebrate Celiac Awareness Day deliciously!

Crust:

  • 1 3/4 C. Almond Flour
  • 1/3 C. Granulated Sugar
  • 1 Tbsp. Cocoa Powder
  • 4 Tbsp. Unsalted Butter

Cheese Filling:

  • 1 C. Heavy Whipping Cream
  • 1/2 C. Water
  • 1 Pkg. Unflavored Gelatin
  • 1/2 C. Granulated Sugar
  • 24 oz. Cream Cheese (Room Temperature)
  • 8 oz Raspberries (about 1 1/2 packagesor Frozen Raspberries
  • (optional) Raspberries for Garnish

 

Directions:

Crust:

  1. Spray the a 9-inch springform or pie pan.  If you prefer to use a pie pan, add a lining of parchment paper or foil to easily and gently remove cake after it’s been refrigerated.
  2. Combine dry ingredients in a medium mixing bowl. Melt butter in a separate small bowl.
  3. Combine dry ingredients and melted butter in a bowl until evenly blended.
  4. Press mixture into the bottom of a 9-inch springform cake pan (or pie pan) and refrigerate.

Cheesecake:

  1. Combine cold water and gelatin in a small saucepan over low heat, stirring until gelatin is completely dissolved.
  2. Mix cream cheese, sugar and gelatin mixture in a bowl with an electric mixer until blended evenly. Divide mixture evenly into two separate bowls.
  3. In a separate bowl, beat heavy whipping cream to stiff peaks. Fold whipped cream into one of the bowls of cream cheese mixture.
  4. In a blender or food processor, puree raspberries. Pour mixture through a strainer to separate the juice and seeds. Stir the strained raspberry puree into the bowl of JUST the cream cheese mixture (the second bowl) until evenly blended.
  5. Remove the crust from the refrigerator and pour whipped cream mixture on top of the crust and spread evenly. Spoon raspberry mixture on top of whipped cream mixture and gently spread.
  6. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.
  7. Add remaining raspberries as garnishment and enjoy!

While cutting gluten out of your meals does indirectly cut down on carbohydrates as well — many foods that are high in gluten are also high in carbs, such as most cereals, breads, and snack foods — a gluten-free diet doesn’t necessarily eliminate unwanted carbs and sugars.

Thankfully, Everyday Care & Nutrition has a variety of options to help you stay on top of your diet without sacrificing the foods you love. For instance, combining the carb, fat, sugar, and appetite-blocking effects of Carb Defense Plus with a gluten-free diet is a great way to keep weight gain off your plate and live healthier.

Find out how Everyday Care & Nutrition products can supplement your gluten-free diet today by checking Carb Defense Plus and all of our other products aimed at helping you live the way you want without compromising on your health!

Related Blog
Main Menu
Cart
Close
Back
Account
Close