Enjoy a healthy version of this classic dessert, perfect for those looking for a delicious no-bake gluten-free cheesecake. This sugar-free recipe combines creamy cheese with the natural sweetness of date paste, topped with homemade quince jelly. The ground almond base adds a crunchy texture that perfectly complements the filling.
Although I personally prefer baked cheesecake, I recognize that at this time of year, a cold dessert is ideal for cooling off. As you know, we remain committed to adapting our favorite recipes so that they are gluten-free and as healthy as possible.
Here is our version of cheesecake. We encourage you to try it, as it is simple to prepare and delicious. Just follow the steps and voilà… enjoy!
Ingredients
For the base:
– 150 g ground almonds
– 3 tbsp date paste
– 50 g butter
For the filling:
– 300 g low-fat cream cheese
– 250 g fresh cheese (queso fresco)
– 200 ml heavy whipping cream (or dairy-free alternative)
– 100 g date paste
– 8 gelatin sheets (or agar-agar if preferred)
Preparation
1. Prepare the base:
- Melt the butter.
- Mix the ground almonds with the date paste until you get a homogeneous dough.
- Add the melted butter, ensuring it is well incorporated into the almond and date mixture.
- Spread the mixture into the base of a springform pan, pressing firmly to create an even layer. Refrigerate for 30 minutes while you prepare the filling.
2. Prepare the filling:
- Hydrate the gelatin sheets in cold water. If using agar-agar, follow the package instructions to dissolve it.
- In a bowl, beat the rest of the ingredients until you get a smooth and homogeneous mixture.
- Heat the heavy cream over low heat, without letting it boil. Add the drained gelatin (or dissolved agar-agar) and mix until completely dissolved.
- Incorporate the cream with the gelatin into the cheese mixture, whisking well so that everything is well integrated.
3. Assembly:
- Pour the filling over the almond base.
- Refrigerate the cake for at least 4 hours, or until the filling is firm.
4. Serve:
- Carefully unmold the cake.
- Decorate by spreading a thin layer of sugar-free quince jelly over the surface.
TIPS
You can customize the base by adding shredded coconut, seeds, vanilla essence, and/or cinnamon to taste for an extra touch.
If you prefer a vegan version, use vegan cream cheese and dairy-free cream, along with agar-agar as a thickener.
We have used homemade sugar-free quince jelly, but you can opt to finish the cake with jam or a mixture of nuts and raisins. To each their own!
Now it’s your turn, Glutendtrotters! We invite you to put this delicious and healthy gluten-free and sugar-free no-bake cheesecake into practice. It’s easy to make, and the result is simply spectacular. We are anxious to see how it turns out for you, so don’t forget to send us your photos and tell us about your experience in the comments. Share your version with us and be part of this community passionate about gluten-free and sugar-free recipes!
Happy cooking and enjoy!
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