My Maple Sunrise ‘no bake’ gluten free cheesecake

gluten free cheesecake recipe maple sunrise

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!

gluten free cheesecake recipe maple sunrise

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

natures path gluten free cheesecake

Nature’s Path have a fabulous range of gluten free cereals, which you can find in the free from aisle at all leading supermarketsThey 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

gluten free cheesecake recipe maple sunrise

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.

Course Dessert
Keyword cheesecake, christmas, egg free, Gluten free

Ingredients

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)

Instructions

  1. Line a 20cm springform round baking tin with baking paper and set aside. 

First make the base

  1. Put the Maple Sunrise into a food processor and blitz - you want it to still be a bit chunky for the best texture. 

  2. 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

  1. Add the cream cheese and icing sugar to a large mixing bowl and beat using an electric mixer for 1-2 minutes until smooth. 

  2. Add the double cream and vanilla extract and beat for another 2-3 minutes until the mix starts to thicken. 

  3. 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.

  4. 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?

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!

Like this recipe? Make sure you pin this recipe card below for later!

gluten free cheesecake recipe - maple cheesecake - christmas food - christmas cheesecake

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This post is sponsored by Nature's Path. I sometimes accept sponsored posts with brands I love, and while they may provide key messages they would like included, I maintain full editorial integrity and all opinions are always my own.

1 Comment

  1. December 24, 2018 / 17:38

    Sarah you star! I love this!

    I will be making gluten-free cheesecake early in the new year and was not quite happy with any of the gluten free biscuit options. I do not eat oats and some of the best obvious GF biscuits use oats.

    Years ago, before I started intermittent fasting Maple Sunrise sneaked into many of my breakfasts. I found that just a few spoonfuls added to a larger bowl of buckwheat porridge or similar gave that marvelous maple flavor to the whole bowl. I remember once Maple Sunrise being sold half price and buying two dozen boxes. That was somewhat excessive.

    I will rekindle my former love for Maple Sunrise by using it as the base for my first cheesecake in 2019 thanks to you! Big love and thanks! 🙂

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