No bake coffee & chocolate cheesecake | Glutenfreewhisk

No-bake cheesecakes are very common and almost viral as they are easy to make and you can play with them using your favorite ingredients like strawberries, blueberries, lotus Biscoff and many others. 

These no-bake cheesecakes are my favorite, and, in the past, I have made two versions of them with almost same flavors, but they weren't gluten-free. One is Dark Chocolate Coffee Cheesecake and the other is Dark Chocolate Cheesecake with Oreos. Both had different base layer but the basic recipe is almost the same. This time I am making this amazing gluten-free version of one of my favorite cheesecakes so that I can indulge too. 

In my recipe I have replaced corn starch/ maida slurry with arrowroot powder slurry. The reason being I am making a gluten free version. I have used arrowroot regularly in my cooking and since it has no after taste and it works in the similar manner as corn starch by thickening the liquid and giving a shine thus, I choose arrowroot powder. All these ingredients cornstarch, maida (refined flour) and arrowroot powder are used in Indian kitchen for making aloo tikki or any other kebab or pakora thus you will get it easily. Corn starch is also gluten free, but I preferred arrowroot powder.

Here is the recipe for the no bake gluten-free coffee and chocolate cheesecake. Happy no-bake cake baking!

INGREDIENTS for cheesecake - 

1 tbsp Arrowroot flour

some water to make arrowroot slurry

150 ml cream

3-4 tsp instant coffee powder

5 tsp Ghee

Almost half bar Dark chocolate, I have taken 99% Cacao Amul dark Chocolate

Condensed milk, as per sweetness required

Garnish with sweet and edible stars/tree decoration

INGREDIENTS for gluten-free base -

4 tbsp roasted oats (Gluten-free)

5-6 tsp melted ghee

Honey, as per taste

METHOD - 

1. In a pan lightly roast arrowroot powder to remove the flour like taste. Avoid giving the flour any color. Set aside. Once cool, add a little water to make a thick paste or slurry.

2. In the same pan roast the oats and powder it finely. Set aside.

3. In a thick bottom saucepan add cream, chopped chocolate and allow it melt and combine well in a low flame. Make sure you see to it that the flame is low as the chocolate burns really quick. Once combined add ghee, coffee powder and condensed milk. Mix all well and let it cool a little.

4. Take the powdered oats, add ghee and honey and combine it together. It should come together to make the base of the cake. We are making this layer instead of the regular biscuit layer.

5. In a greased removeable base cake tin press the above layer evenly at the bottom of the tin and set aside.

6. In the heavy bottom saucepan add the arrowroot slurry and give the mixture a final stir and pour it over the base layer. Tap to remove any air bubble and refrigerate the cake to set overnight.

7. Once set, remove the base and decorate the cake using your choice of ingredients. Slice and serve the no-bake gluten-free cheesecake. Indulge.

Check the full recipe on YouTube (Gluten_free_whisk) - No bake coffee & chocolate cheesecake recipe

No bake coffee & chocolate cheesecake | Glutenfreewhisk