This post is sponsored by Nature’s Path.
Christmas is a time for festive desserts, and if you don’t like Christmas pudding, nothing beats a glorious gluten free cheesecake. And what is better than a bulk-standard gluten free cheesecake? Why, my Nature’s Path Maple Sunrise ‘no bake’ cheesecake of course! With a crunchy, maple-flavoured cereal base and a smooth, creamy topping, this is a fun twist on an absolute classic.
Want to get straight to it? Skip to the recipe.
I’ve long been a fan of Nature’s Path, as their gluten free cereal range is so diverse and, quite simply, delicious. The Maple Sunrise happens to be my favourite one in the range, so when they asked me to team up with them on a festive recipe to show off their brand new look, I knew this was the one. With crunchy flakes, crisped rice and golden balls flavoured with maple syrup, it’s always a treat in the mornings. So I already knew it would be perfect in a dessert!
I always find cheesecake is one of those desserts I can never eat in restaurants. I don’t know about you, but I’m a little bored of fruit salad and chocolate brownies. I want to be able to eat rich, decadent desserts – so this is why a cheesecake sprung to mind straight away.
I’m a huge fan of maple syrup, so I knew the creamy vanilla topping would go well with the delicious Maple Sunrise base. It was a match made in heaven! You could top this cheesecake with some extra maple syrup but I went for some edible glitter instead, for the perfect festive touch!
New look, same flavours
Nature’s Path have a fabulous range of gluten free cereals, which you can find in the free from aisle at all leading supermarkets. They are all organic and most of the range are gluten free and dairy free – they even have a kid’s range, which I like to scoff myself sometimes! If you haven’t tried them, their packs range from classics like crisped rice to the Maple Sunrise, which is my favourite.
The brand has undergone a new look making their packs look extra smart, but they are still filled with the same brilliant flavours. I love a bowl of cereal in the evenings before bed (I’m a bit backwards like that!) and they are my go-to range. They also have some wicked granolas – I’d definitely recommend you give them a try if you’re missing ‘normal’ cereals. There’s more about their range and stockists on their website.
My gluten free cheesecake recipe
This gluten free cheesecake recipe is super easy to make. I went for a ‘no bake’ cheesecake like my Mum used to make when I was little – and this means the recipe is egg free as well as gluten free. I used a vegetarian gelatine to make sure the cheesecake set well as well. Ideally, you want to make this recipe the night before and leave it in the fridge overnight to ensure it is perfectly set before slicing up.
Gluten free cheesecake - 'no bake' Maple Sunrise flavour
This gluten free cheesecake has a lovely. crunchy base made from the gluten free Maple Sunrise cereal, from Nature's Path. With a smooth, rich topping, this recipe is also egg free and vegetarian.
For the base
- 150 g Nature's Path Maple Sunrise
- 75 g unsalted butter
For the topping:
- 600 g full fat soft cheese
- 300 ml double cream
- 100 g icing sugar
- 1 tsp vanilla extract
- 13 g vegan gelatine
- 8 tbsp cold water
- Edible glitter (optional, for dusting before serving)
Line a 20cm springform round baking tin with baking paper and set aside.
First make the base
Put the Maple Sunrise into a food processor and blitz - you want it to still be a bit chunky for the best texture.
Melt the butter in a large pan, and once melted add the blitzed Maple Sunrise. Stir until fully coated and then press firmly into the bottom of the lined pan until even. Chill in the fridge for 1 hour.
Next make the topping
Add the cream cheese and icing sugar to a large mixing bowl and beat using an electric mixer for 1-2 minutes until smooth.
Add the double cream and vanilla extract and beat for another 2-3 minutes until the mix starts to thicken.
Add the cold water to a pan and sprinkle in the vegan gelatine powder. Heat gently, stirring until dissolved. Once it has dissolved, add the mix to the cheesecake topping mixture and beat for another minute.
Remove the tin from the fridge. Pour the mixture onto the base and spread evenly. Smooth the top with a spatula and chill overnight.
Need some more gluten free Christmas inspiration?
If this recipe has got you feeling festive, I have plenty more inspiration for you! Check out the Christmas section of my blog, or why not give these recipes a whirl?
- Gluten free salted caramel and rum mince pies
- My classic gluten free yule log recipe
- Gluten free 3-ingredient Christmas pudding truffles
Oh – and don’t forget to check out my 10 things that happen to gluten free people in the build up to Christmas for a giggle too. How many can you relate to!?
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!