No Bake Cheesecake With Mrs. Glee’s Gluten Free Graham Cracker Crust
As you all may know I love coconut flour for its high protein content and fiber content. In looking for other protein and fiber rich gluten free flours, I came across Mrs. Glee’s Gluten Free Navy Bean Flour. Mrs. Glee’s whole bean flour is milled from the best Michigan grown beans sourced from a facility that only processes dry beans (i.e. no soybeans) They are milled using a unique process to minimize the bean flavor and effects. You can find out more about Mrs. Glee’s products on their site on Amazon..
I contacted Mrs. Glee’s to see if they would let me sample some of their products. They were very happy to send me a few items to play with. As soon as I saw that they sent Graham Cracker Mix I knew a cheesecake was in order. I have a recipe for gluten free graham crackers that is fantastic but time consuming and I only make them on special occasions for that reason.
Mrs. Glee’s Gluten Free Graham Cracker Mix, on the other hand, is simple making it perfect for a quick crust. I followed the easy instructions on the package and pressed about 1/3 of the mix into a buttered pie plate. Baked at 250 for 20 minutes and let cool. I froze the rest of the mix to play around with at a later date. The Mrs. Glee’s Graham Cracker Mix made the perfect graham cracker crust. It has just the right amount of sweet buttery crumble to it. Gluten free graham cracker crust was something I thought was unachievable. Bravo to Mrs. Glee’s for making it possible.
To fill this amazing crust I attempted to create my own cheesecake recipe. While my version tastes good, it needs tweaking before it is ready to publish. I now realize my limitations as a food scientist and decided to go with a well known recipe that I have used before and know is fantastic. The Martha Stewart recipe found here is the one I used and it turned out rich creamy and delicious.
No cheesecake is complete without some kind of fruit topping though. I whipped up a simple blueberry syrup and man is it good! So with the help of Mrs. Glee’s and Martha Stewart I bring you gluten free cheesecake with a real graham cracker crust and blueberry syrup topping. I enjoyed this adventure in cheesecake making. I think I’ll try my hand at a fruit pie next. Which flavor shall I try apple or blackberry? Leave your answer in the comments section.
- 1 package Mrs Glee's Graham Cracker Mix
- 7 tbsp melted butter
- 3 tbsp cold water
- 3 tbsp honey or maple syrup (I used honey)
- 1 tsp vanilla
- No-bake Cheesecake Filling
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (1¼ cups) sweetened condensed milk
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- Blueberry Syrup Topping
- 1 pint fresh blueberries
- ¼ cup sugar
- 2 tbsp lemon juice
- Mrs. Glee's Crust
- Put mix in bowl.
- Add butter, water, honey or maple syrup, and vanilla.
- Mix with hands 5 to 10 minutes (it is a fairly dry dough)
- Butter your favorite pie pan.
- Press ⅓ to ½ of the dough into the pie pan until desired thickeness. Mine was a little under ¼ inch thick.
- Bake at 250 degrees for 20 minutes.
- Remove and let cool.
- No-bake Cheesecake
- Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
- Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
- Beat in the lemon juice and vanilla.
- Pour into cooled pie crust.
- Smooth the top with a rubber spatula.
- Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.
- Blueberry Syrup Topping
- In a small sauce pan combine blueberries, sugar, and lemon juice.
- Bring to a boil stirring constantly.
- Reduce to a simmer and continue stirring for around 4 to 6 minutes. Berries will be softened and mushy. The juice will be slightly thickened.
- Pour into a dish to cool.
- After cheesecake is set slice and pour topping over individual slices.
Posted on: Gluten Free Fridays