Here is a very versatile no-bake cheesecake.  You can choose the flavor and be as creative as you like! Very good, creamy cheesecake and no need to bake the crust either!

Shortbread Crust:

11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)

1/4 cup powdered sweetener (60 mL)

6 tbsp butter, melted (90 mL)

1 tsp vanilla extract** (5 mL)


16 oz cream cheese, softened (500 g)

1 cup whipping cream (250 mL)

2/3 cup sugar-free gingerbread syrup (150 mL)

  (Like DaVinci® syrups, or alternative*)

1 packet gelatin (15 mL)

2 tbsp sugar-free gingerbread syrup (15 mL)


Chocolate rosettes (optional) ***


Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, and powdered sweetener, OR coffee sweetener packets.  Stir in melted butter and vanilla extract.  Press into 9-inch springform pan and freeze while making the filling. 

Filling:  In food processor or in bowl with mixer, process cream cheese until smooth.  Add whipping cream; process. Add gingerbread syrup; process. In small bowl, combine gelatin and syrup and nuke briefly to dissolve the gelatin.  Add to cream cheese mixture; process.  Pour over chilled Shortbread Crust.  Cover top of springform pan with a dinner plate and refrigerate the cheesecake until set. 

Helpful Hints:  *Instead of the gingerbread syrup, you can use water, 1/2 cup (125 mL) sweetener, 1 tsp (5 mL) cinnamon, 1/2 tsp ground ginger and 1/8 tsp nutmeg.  However, you can use any-flavor DaVinci® sugar-free syrup or any flavorings plus water, sweetener, etc.  **Instead of vanilla extract in the crust, you can use half the amount in the form of almond extract. 

***Chocolate Rosettes:  In heavy saucepan or double boiler, melt 1/2 cup (125 mL) chocolate chips and 2 tbsp (30 mL) butter.  Stir in 2 tbsp (30 mL) whipping cream.  Allow to cool sufficiently and pipe rosettes onto chilled cheesecake.

Yield:  12 servings

1 serving

302.9 calories

7.0 g protein

28.4 g fat

0.0 g fiber

4.8 g net carbs

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