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Make ahead No bake vanilla cheese cake (GF) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Make ahead No bake vanilla cheese cake (GF) is something that I have loved my whole life. They are fine and they look fantastic.
No-Bake Cheesecake Bars, Vegan + Gluten-Free If you've spent a little time around the blog, you probably already know that my all-time favorite dessert is vegan cheesecake. I love it in all it's forms, (see my many, many cheesecake recipes) but I especially love no-bake versions since they're so easy to make with wholesome ingredients. You are not going to believe how easy this creamy no-bake gluten free cheesecake recipe is to make.
To get started with this particular recipe, we must prepare a few ingredients. You can cook make ahead no bake vanilla cheese cake (gf) using 11 ingredients and 10 steps. Here is how you can achieve that.
Ingredients needed to make Make ahead No bake vanilla cheese cake (GF):
- For the cookie base
- 80 g digestive (Gluten free)
- 30 g margarine
- For cream cheese filling
- 200 g Full fat cream cheese
- 30 g Icing sugar
- 90 ml double cream
- 1 tsp vanilla extract
- 1 tbs lemon juice
- For toppings
- dark chocolate,orange,raspberry etc
I had three flavors in mind and took to Instagram Stories to poll my insta-friends to see which flavor was the most wanted. Of the options, vegan vanilla bean cheesecake with chocolate ganache won with flying colors. This No-Bake Vegan and Gluten-Free Cheesecake is refined sugar-free, grain-free, raw and sneaks in a vegetable! I'm not sure cheesecake can get any healthier than this.
Directions to make Make ahead No bake vanilla cheese cake (GF):
- Blitz the Biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
- Melt your butter carefully so its liquid, and then mix in with the Biscuits. I usually just pour it into the Food Processor and blitz again.
- Press the Biscuit mixture into the bottom of glasses. and refrigerate/freeze whilst you make the filling.
- For filling
- In a Large Bowl, or Stand Mixer, add your Cream Cheese, Icing Sugar, Vanilla and Lemon Juice and whisk till smooth. I either use my stand mixer with its whisk attachment, or a hand held electric whisk with their whisk attachments.
- Whisk on a medium speed, until the sugar is mixed into the cream cheese, and the ingredients are evenly distributed. Usually takes about 15-25 seconds or so.
- Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
- You can alternatively whisk up the cream separately until stiff peaks, and fold through the cheese mixture.
- I usually mix it on a medium speed, and it should be really thick once done. Its best to under whisk compared to over whisking. If in doubt, whisk a bit, and then mix with a spatula to see how its doing.
- Once whisked, add the Cheesecake mixture to the top of the biscuit base, and set it in the fridge for 5-6 hours, or preferably overnight.
This cheesecake is mega creamy, perfectly sweet and beyond rich! This version is a bit richer than the version we had in Italy, incorporating mascarpone for a cheese-cake like flavor and ice cream-like texture (the cake slowly softens as you eat it, turning ultra creamy). Almond extract gives the cake an incredible flavor, which is highlighted by a layer of cherry jam on top and a super simple almond biscotti crust on bottom (I use these. This no-bake cherry cheesecake is an easy summertime treat. If you want a bright red topping, use sour cherries.
So that is going to wrap it up for this special food make ahead no bake vanilla cheese cake (gf) recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
