Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / No Bake Gluten Free Cheesecake (Low Fat) Recipe
    Lost? Site Map

    No Bake Gluten Free Cheesecake (Low Fat)

    No Bake Gluten Free Cheesecake (Low Fat). Photo by deepikah

    1/2 Photos of No Bake Gluten Free Cheesecake (Low Fat)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    deepikah's Note:

    I made this for a friend's birthday who is allergic to gluten. I was so scared that I washed all utensils twice. This is my first ever cheesecake. It was a huge hit! It's very healthy & low cal too. If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-8

    Yield:

    bowl

    Units: US | Metric

    Directions:

    1. 1
      1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
    2. 2
      2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
    3. 3
      3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
    4. 4
      4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
    5. 5
      5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
    6. 6
      6. Whisk together for about 5 minutes till the mixture is consistent.
    7. 7
      5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
    8. 8
      7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
    9. 9
      8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
    10. 10
      9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
    11. 11
      Serve & wait to be crowned the queen of healthy desserts.
    12. 12
      *If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

    Browse Our Top Gelatin Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for No Bake Gluten Free Cheesecake (Low Fat)

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.4
     
    Calories from Fat 55
    23%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.3 g
    16%
    Cholesterol 23.6 mg
    7%
    Sodium 261.0 mg
    10%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 0.9 g
    3%
    Sugars 33.6 g
    134%
    Protein 12.0 g
    24%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites