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Last week, my inlaws came for a visit and since my mother in law has Celiac Disease, I have been experimenting with some new gluten free recipes. Specifically I have been playing around with gluten free DESSERT recipes because the doctor says she needs to put on a few pounds. Since I love making dessert and she seems to love eating them, I figured I would make as many as possible while they are visiting. I found a no bake cheesecake parfait recipe on Pinterest and it was incredibly easy to change a few ingredients to make a gluten free dessert that she would love.
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I chose to use decorative glasses for this gluten free cheesecake parfait but you could use mason jars or ramekins, depending on what you have on hand. This recipe is incredibly flexible in terms of flavor. You could use chocolate cookies for the crust, some cocoa powder in the filling, and chocolate chips on top for a chocolate cheesecake recipe. Play around with ingredients and flavor combinations, although if you are specifically trying to make a gluten free cheesecake recipe, make sure that all your ingredients specifically say ‘gluten free’ on them. This gluten free dessert is a cross between a pudding and a cheesecake. It isn’t as thick as cheesecake (more like a pudding) but has a delicious cheesecake taste.
Gluten Free Cheesecake Recipe with Blueberry Topping
Turning the Clock Back
Yields 8 servings
30 minPrep Time
30 minTotal Time
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Ingredients
- For the blueberry topping:
- 2 cups fresh blueberries
- 6 tbsp. granulated sugar
- 3 tsp. cornstarch
- 6 tsp. water
- 1 TBSP fresh lemon juice
- For the crust:
- 2 cups gluten free cookie crumbs (ginger snaps, vanilla wafers, etc)
- 3 TBSP. granulated sugar
- 3 TBSP unsalted butter, melted
- For the cheesecake layer:
- 16 oz. cream cheese
- 2 cups Greek yogurt
- 3 1/2 cups confectioners’ sugar
- 2 TBSP vanilla (I used vanilla bean paste)
- 2 TBSP heavy cream
Instructions
- MAKE THE BLUEBERRY TOPPING
- In a medium saucepan, add the fresh blueberries and heat over medium heat, stirring and smashing occasionally, until blueberries lose their juices and start to pop open.
- In a small bowl, combine the cornstarch and water and mix with a fork.
- When blueberries are simmering a bit in their own juice, add the cornstarch mixture and stir until it starts to thicken.
- Add lemon juice and mix.
- Chill until needed.
- MAKE THE CRUMB BOTTOM
- In a food processor, combine the cookies (or cookie crumbs), melted butter and sugar. Pulse until it forms a damp mixture similar to wet sand.
- Place the crumbs in the bottom of your parfait glass (about 1/4 cup in each of 8 glasses) and press down gently (I used a shot glass)
- MAKE THE FILLING
- In an electric mixer, combine softened cream cheese and yogurt. Beat on medium high until smooth
- Turn down mixer and add the powdered sugar slowly, along with the vanilla
- When sugar is mixed in, add the heavy cream and beat for 2 to 3 minutes on medium high
- Pour the filling over the crumb crust and top with a spoonful of blueberry mixture. Decorate with mint if desired.
Inspired By Annies-Eats.com
If you are looking for more gluten free recipes, please follow my gluten free Pinterest board!
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.
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