How to make Lemon No Bake Gluten Free Cheesecake!

• 150g crushed gluten free pretzels (If your pretzels have lots of salt on then, remove some by shaking in a clean tea towel before crushing them) 
• 1/2 cup of melted butter-cubed
• 1/4 cup of melted honey
• 2 tablespoons of shredded coconut

• In a bowl simply add the butter and the honey to a microwave bowl and melt in the microwave..gradually. Then stir to mix together.
• In a ziplock bag crush the pretzels – so they are not too large or too fine.
• Then add the crushed pretzels to a bowl and pour over the melted butter/honey mixture and stir.
• Sprinkle over the coconut and mix to combine.
• Spoon into a greased pie dish and smooth out with the back of a spoon so it comes up the side of the pan.
• Place it in the fridge to set and go cold and while you are waiting, make the filling.

Ingredients for the Filling 

• 250 mls of thickened cream
• 250 g (1 packet) of cream cheese (it is easier to blend when it is not too cold or too hard)
• 1 large table spoon of lemon curd
• 4 tablespoons of icing sugar-sifted

• Add cream to a bowl and using an electric mixer, whip till it starts to form peaks.
• Add in the cream cheese and mix with the electric mixer till it is smooth.
• Then add to the cream mixture -1 large tablespoon of lemon curd and stir through.
• When the three have combined, add in 4 tablespoons of icing sugar and mix till smooth
• Pour into the base and smooth the top. I add a little extra icing sugar on the top. Then place it in the fridge to set.

Lemon 'No Bake' Cheesecake - Gluten Free!!

 

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A delicious , easy no bake cheesecake!

Author: www.sparklesintheeveryday.com

Ingredients

• Base
• 150g crushed gluten free pretzels (If your pretzels have lots of salt on then, remove some by shaking in a clean tea towel before crushing them)
• ½ cup of melted butter-cubed
• ¼ cup of melted honey
• 2 tablespoons of shredded coconut
• Filling
• 250 mls of thickened cream
• 250 g (1 packet) of cream cheese (it is easier to blend when it is not too cold or too hard)
• 1 large table spoon of lemon curd
• 4 tablespoons of icing sugar-sifted

Instructions

1. Base
2. In a bowl simply add the butter and the honey to a microwave bowl and melt in the microwave..gradually. Then stir to mix together.
3. In a ziplock bag crush the pretzels - so they are not too large or too fine.
4. Then add the crushed pretzels to a bowl and pour over the melted butter/honey mixture and stir.
5. Sprinkle over the coconut and mix to combine.
6. Spoon into a greased pie dish and smooth out with the back of a spoon so it comes up the side of the pan.
7. Place it in the fridge to set and go cold and while you are waiting, make the filling.
8. Filling
9. Add cream to a bowl and using an electric mixer, whip till it starts to form peaks.
10. Add in the cream cheese and mix with the electric mixer till it is smooth.
11. Then add to the cream mixture -1 large tablespoon of lemon curd and stir through.
12. When the three have combined, add in 4 tablespoons of icing sugar and mix till smooth
13. Pour into the base and smooth the top. I add a little extra icing sugar on the top. Then place it in the fridge to set.

3.5.3226

Tip….The Lemon No Bake Gluten Free Cheesecake needs to set. You could leave it in the fridge for a few hours or even overnight to set. The freezer trick works the best especially if you want to eat it sooner rather than later. 

Oh Yum….an easy ‘gluten free’ cheesecake that you don’t need to bake AND is tastes wonderful!

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