gluten free cheesecake

Chocolate Covered Strawberry Cheesecakes made lightened up with Greek yogurt and cutting back on the sugar a tad too! Gluten-free friendly using your favorite gluten-free graham crackers or crunchy cookies.

 Chocolate Covered Strawberry Cheesecakes

graham cracker crumbs (about 10-12 crackers)

TBS butter, melted

cream cheese, softened (lite or full-fat)

yogurt

sugar

eggs

tsp vanilla extract

chocolate chips

TBS coconut oil

strawberries, washed and dried (you need at least 12)

Preheat oven to 325F. Line 12 muffin tins with foil liners. Lightly spray with oil. Set aside.

In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs. Transfer crumbs into bowl with melted butter and combine until moist.

Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten.

Bake graham cracker crust for 8-10 minutes. Set aside to cool while you make the filling.

In a medium mixing bowl using electric mixer, beat softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in eggs and vanilla, combining until smooth.

Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes, until the middle is set.

Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours. You can also prepare the cheesecakes 1 day in advance. 

Once the cheesecakes have chilled (up to 24 hours) you can prepare the chocolate: Place chocolate chips and oil in medium microwave-safe bowl. Microwave in 20 second increments, stirring in between until fully melted.

Spoon chocolate over cheesecakes and allow to set – this should be fairly quick because the cheesecakes are cold.

Once the cheesecakes have been covered in the chocolate, dip strawberries into melted chocolate and place in center of cheesecakes. Continue this process until all cheesecakes have a chocolate covered strawberry. See notes below about using &#8220;ganache&#8221; instead of just melted chips.

Use leftover chocolate for dipping more strawberries. You can make a tray with both the chocolate covered strawberry cheesecakes and regular dipped strawberries. Enjoy!

I love butternut squash soup in restaurants but I can never seem to make one I like at home. I hit the jackpot with this recipe. I loved it and my whole family did, too! It was perfect just as it was! It was the first recipe I made in our brand new Instant Pot.

Do you need a creamy and absolutely delicious Vegan New York-style Cheesecake with a vibrant raspberry sauce for topping? The texture is how I remember cheesecake should be like. It is baked, it is oil-free, it is undetectably gluten-free. The best part is I only used FIVE whole foods ingredients to make the filling.

Baked Vegan Cheesecake (Oil-free, Gluten-free)

(14-oz) Canned coconut milk (light

Cashew nuts

Maple syrup

Lemon juice (freshly squeezed)

tsp Vanilla extract

Oat flour

Almond flour (or almond meal)

Tbsp Maple syrup

Flax egg (1 Tbsp ground flax - 3 Tbsp water)

Raspberry (frozen

Water

Soak cashews in hot or boiling water for 5 minutes. This is the time you need to make the crust. So if your crust is ready, your cashews are ready too. You can absolutely do overnight soaking if you plan to make the cheesecake the next day.

Mix ground flax and water in a small bowl (not flax seeds or flakes, but ground flax).

Mix all ingredients in a large bowl (oat flour, almond flour, flax egg, vanilla extract, maple syrup). You can use a spatula or your hands.

Roll it out on a silicone mat. Place a cling foil / saran wrap on the top to make it easier. Place your cake pan and cut the crust around it.

Take a 9-inch cake pan with a removable bottom and place or cut out a parchment paper to cover the bottom. Place the cut-out crust on the top.

Making almond flour crust

Take your high-power blender and add canned coconut milk, soaked cashews, lemon juice, maple syrup, and vanilla extract. Blend until creamy. (If you don&#039;t have a high power blender, the creaminess will be impacted sadly.)

Making cheesecake filling

Pour the cheesecake filling on the crust.

Level it with a spatula and shake it a couple of times to get the air bubbles out.

Bake it in a pre-heated oven of 350 Fahrenheit (180 degrees Celsius) for 35-40 minutes. I used a 9-inch (23 cm) round cake form and the cheesecake filling was about 1.5-2 inches thick. If you plan to use another size, adjust baking time accordingly. The top should rise a bit. It may also crack a bit. It feel and look soft a bit jiggly but not hollow when it is ready. The cheesecake will firm up during cooling.

Baking the cheesecake

https://content.jwplatform.com/videos/7C7QzpVi.mp4

Baked Vegan Cheesecake

This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten-free! Try it with your favorite topping! Note that you&#39;ll need to refrigerate the cheesecake overnight before cutting into it, so plan ahead.

Fluffy Crustless Cheesecake (NY Style)

(8-ounce) blocks cream cheese

eggs ((large))

salt

vanilla extract

sour cream ((low-fat is fine))

Two hours ahead of time, unwrap the cream cheese blocks and set them out at room temperature to soften. Set out the eggs and sour cream also. When the cream cheese is softened, start the recipe.

Move the top oven rack down to the second lowest position in your oven, with nothing above it (to prevent over browning the cheesecake). Preheat the oven to 400 degrees F. (If using a dark springform pan, you&#39;ll need to reduce the oven temperature by 25 degrees F for this recipe, or the cheesecake will brown too much.)

Grease a 10-inch springform pan. (See notes if you have a 9-inch springform.)

Fill a roasting pan 1/4 full with hot water. Prepare your springform pan to prevent water from seeping into it during baking. If you have a large pie dish, place the springform in it. If you don&#39;t have a pie dish large enough, you&#39;ll need to wrap the outside of the springform pan with heavy-duty foil (or a double layer of regular foil), covering the bottom, up the sides and inside the top of the rim.

In a large mixing bowl, add one block of cream cheese and beat it until creamy. Continue adding one block of cream cheese at a time and beating well, scraping the bowl as needed. There must not be any lumps in your batter. Add the eggs one at a time, mixing after each addition on low. Add the remaining ingredients one at a time, mixing to combine after each addition. When all ingredients have been added, beat on high (or as high as you can without splashing) for seven minutes.

Transfer the batter to the springform pan (filling it no more than 3/4 of the way to the top; see notes for what to do with extra batter). Place the springform and bottom pie dish in the water bath and bake for 10 minutes at 400 degrees F. Then lower the temperature to 375 degrees F and bake for 40-55 minutes, or until the top is set except for a small circle in the middle. Do not insert anything into the cheesecake to test it, or it will crack. Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour.

Leave the cheesecake in the springform pan and let it finish cooling on a wire rack. Refrigerate it uncovered the first night if you can, unless you have strong odors in your fridge from onions or something. (See notes.)

To slice, remove the outer circle of the pan and dip a knife in warm water to make the cuts, wiping the knife clean after each slice. (Keep the bottom of the pan under the cheesecake. You can even place the cheesecake with the bottom portion of the pan on a cake stand.)

Store the cheesecake covered in the refrigerator (you can keep it in the springform) for up to three days or freeze it for up to 3 weeks. Wrap it in plastic, then foil before freezing it. Thaw the cheesecake in the refrigerator overnight or let it sit out at room temperature for 2-4 hours. You can thaw an individual slice in the microwave on the defrost setting for less than a minute.

https://embed.mediavine.com/videos/qjwgjx42ucmq48nlyemn

This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten free! A very popular recipe that's perfect for holidays and special occasions.

Fluffy Crustless Cheesecake Video

Homemade strawberry compote and whipped heavy cream folded into a no-bake cheesecake mixture spiced with ground cardamom and flavored with pure vanilla extract!

No-Bake Strawberry Cheesecake Jars

strawberries

cream cheese

0% fat Greek yogurt

sugar (*sub monk fruit sweetener

cardamom

heavy cream

Whipped cream

graham crackers (*if not making gluten free)

Strawberry jam

Dice 16 ounces of strawberries into small pieces.

Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).

Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).

Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.

Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.

Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.

Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).

Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.

Once chilled, add desired toppings and enjoy!

https://www.youtube.com/watch?v=JYIYcErCiKY

https://garlicsaltandlime.com/strawberry-cheesecake-jars/

Strawberry cheesecake jars are the best, healthy-ish little dessert (perfect for Valentine's Day)! They're low carb, low calorie, gluten free and keto friendly. You can make a batch eat them throughout the week as an end of day treat, but they're also perfect for parties and get togethers. What party guest doesn't love their own mini mason jar of goodness?!

Strawberry cheesecake jars

Learn how to make the perfect gluten free cheesecake. This gf cheesecake recipe requires just a handful of ingredients and comes out so rich and creamy.

Classic Gluten Free Cheesecake | Oven or Instant Pot

graham crackers (crushed)

unsalted butter (melted)

cream cheese (at room temperature)

cornstarch

eggs (at room temperature)

Preheat your oven to 300°F. Grease well a 9-inch springform pan and line the bottom with a 9-inch round of parchment paper.

Pour 2 cups of hot water into a roasting pan or oven-safe casserole dish and place it on the bottom rack of the oven as it heats.

In a medium-size bowl, place the cookie crumbs and melted butter and mix until the crumbs are moistened. Press the crumbs into the bottom and halfway up the sides of the prepared pan. Set the pan aside.

In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, sugar, cornstarch, salt, and vanilla, and beat on high speed until very light and fluffy.

Scrape down the sides of the mixing bowl at least once, and continue to beat. With the mixer on medium-low speed, add the eggs one at a time and mix just until smooth.

Scrape the filling out of the bowl and on top of the crust in the prepared pan. Spread into an even layer and smack the bottom of the pan flat on the counter a few times to break up any large air bubbles.

Place the pan on the top rack of the preheated oven, and bake for 50 minutes, or until most of the cake is set, but the 2 inches in the center are still somewhat loose when shaken from side to side. If necessary, close the oven door and continue to bake for another 5 to 10 minutes.

Once the cake is baked, turn off the oven and crack the oven door a bit, leaving the cake inside. Allow the cake to sit for about 30 minutes or until the oven temperature has reached about 200°F.

Remove the cake from the oven and allow to reach room temperature. Cover and chill the cake, still in the pan, until ready to serve.

Unmold the chilled cake and loosen the bottom from the pan. Transfer the cake carefully to a serving platter, slice with a hot, wet knife, cleaned between each cut, and serve chilled.

To make gf cheesecake in the oven.

Grease and line an Instant Pot-sized springform pan, and prepare this same recipe as for the oven, but reduce all the ingredients by 1/3 to accommodate the smaller pan.

Place about 1-inch of water in the bottom of the Instant Pot pan and cover the top of the springform pan with foil to prevent condensed water in the pan from dripping on the top of the cake. Place the prepared pan in the silicone baking sling and lower it into the pan on top of the water.

Cover the Instant Pot and set the vent to sealing. Push the &quot;manual&quot; button and increase the time to 32 minutes. When the pot beeps to indicate the cooking time is up, turn the pot off and allow the pressure to release naturally for 20 minutes.

Release any remaining pressure from the pot manually, open the lid and remove the pan from the pot using the sling. Remove the pan from the sling and place it on a wire rack to cool to room temperature. Chill and serve as usual.

To make gf cheesecake in the Instant Pot.

https://embed.mediavine.com/videos/fdoo0v8nryq84dhgofdp

This easy classic gluten free cheesecake is made simply with cream cheese, sugar, and eggs. With or without a graham cracker crust (I vote in favor of the crust!).

Classic Gluten Free Cheesecake

Sweet and creamy cheesecake bars with a swirl of decadent blueberry sauce makes the perfect Keto dessert!

Keto Blueberry Cheesecake Bars – Gluten-Free

almond flour

grass-fed unsalted butter

Swerve confectioners

sour cream

swerve confectioners

lemon juice

Blueberry Sauce

Preheat oven to 350. Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.

To Make the Crust

Add the cream cheese to a mixing bowl and whip.  Mix in the eggs one at a time. Add in the vanilla, Swerve and sour cream, then mix until well combined.

Pour the batter over the crust and smooth out the top using a spatula.  Take the blueberry sauce and drop dollops evenly over the top.

Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout.

Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting. Optional: Serve with a dollop of homemade whip cream on top.

To Make the Filling

This No Bake Strawberry Cheesecake is an answer to prayer. A creamy cheesecake filling is packed with sweet strawberry flavor on top of a homemade gluten free crust. Made without added sugar, it just might be the perfect cheesecake recipe!

No Bake Strawberry Cheesecake

Tablespoons powdered monk fruit

Tablespoons unsalted butter, melted

each) cream cheese, softened to room temperature

monk fruit

(1 ounce) freeze dried strawberries, pulsed into crumbs

heavy whipping cream

sugar free

strawberries,

Line a 9-inch square baking dish with parchment...

Line a 9-inch square baking dish with parchment paper. Set aside.

In a mixing bowl, combine almond flour with...

In a mixing bowl, combine almond flour with monk fruit and melted butter using a fork.

Pour crumbs into bottom of baking dish. Press...

Pour crumbs into bottom of baking dish. Press with hands until firmly covering the bottom, evenly. Refrigerate crust while you make the filling.

In a mixing bowl, beat cream cheese with...

In a mixing bowl, beat cream cheese with powdered monk fruit, scraping down the sides of the bowl as needed.

Add in freeze dried strawberries, vanilla, and heavy...

Add in freeze dried strawberries, vanilla, and heavy cream.

Beat until well combined, scraping the bowl as...

Beat until well combined, scraping the bowl as necessary. Do not worry about overbeating since this will not be baked.

Spoon filling over refrigerated crust. Refrigerate for 4...

Spoon filling over refrigerated crust. Refrigerate for 4 hours, or longer.

Remove cheesecake from pan by lifting with the...

Remove cheesecake from pan by lifting with the parchment paper.

Cut into slices. Add a dollop of homemade...

Cut into slices. Add a dollop of homemade sugar free whipped cream and fresh strawberry to each cheesecake bar.

Swap your holiday pie for a dairy free and gluten free Chocolate Peppermint Cheesecake! Our chocolate mint cheesecake is allergy friendly, peanut free, and vegan as well, so just about everyone can enjoy this cool chocolatey dessert.Vegan, Gluten Free; Free of: peanuts, tree nuts (except coconut)

Dairy Free Chocolate Peppermint Cheesecake (Gluten Free)

Kinnikinnick gluten free chocolate sandwich cookies ((or regular Oreos if you can have gluten))

coconut oil

+ 1 Tablespoon cocoa powder

+ 1 Tablespoon powdered sugar

peppermint extract

So Delicious CocoWhip* ((or other non-dairy whipped cream))

chocolate

2-3 Bob's peppermint sticks

Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.

Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill in the fridge while you mix the filling. 

Cookie Crust

In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.&nbsp;

Beat in the cocoa powder, powdered sugar, vanilla, peppermint extract, and half of the non-dairy whipped cream until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in. 

Fold in by hand the other half of the whipped cream into the cream cheese mixture until mixed well.

Scoop the cheesecake mixture into the prepared cookie crust, and spread it out evenly. Chill for a few minutes while you prepare the white chocolate. 

Melt the white chocolate chips in a double boiler until melted completely. Drizzle the white chocolate on top of the cheesecake, then sprinkle crushed peppermint sticks on top of everything.

Chill for 4+ hours until well set.

Set out for about 15 minutes to soften the crust a little, then cut, and serve topped with coconut Reddi Whip or more So Delicious CocoWhip.

Cheesecake Filling

Top 8 gluten free cheesecake recipes from across the web

The most viewed gluten free cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Covered Strawberry Chees...

Baked Vegan Cheesecake (Oil-free, G...

Fluffy Crustless Cheesecake (NY Sty...

No-Bake Strawberry Cheesecake Jars

Classic Gluten Free Cheesecake | Ov...

Keto Blueberry Cheesecake Bars – Gl...

No Bake Strawberry Cheesecake

Dairy Free Chocolate Peppermint Che...

Top 8 gluten free cheesecake recipes from across the web

The most viewed gluten free cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Covered Strawberry Chees...

Baked Vegan Cheesecake (Oil-free, G...

Fluffy Crustless Cheesecake (NY Sty...

No-Bake Strawberry Cheesecake Jars

Classic Gluten Free Cheesecake | Ov...

Keto Blueberry Cheesecake Bars – Gl...

No Bake Strawberry Cheesecake

Dairy Free Chocolate Peppermint Che...

The most viewed gluten free cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine