No Bake, Gluten-Free Cheesecake

Every gathering needs to have a little sumpin’ sumpin’ sweet at the end, most particularly at this time of year; so when we set the date for our holidaze Book Club lunch, I set to thinking about a dessert.

Our friends with gluten issues give me a lot of leeway with the menus, but I still try to keep their digestions in mind so…

Iberian Meatballs worked a treat (and that sauce!). Horseradish and Citrus Salad was also a pretty bit hit.

Then, there was dessert.

I adapted the Cheesecake Cups I first made a couple of years ago, choosing to use some tasty already flavored whipped cream cheeses, and, in place of cookies, Book Club memebers seemed quite pleased with the Swozzled Cherries.

In all, a fun, festive dessert – full of flavor, and rich enough that a small scoop is plenty for most folk.

•8 oz cream cheese, softened
•8 oz salted caramel cream cheese spread*
•7-1/2 oz honey pecan cream cheese spread
•1/4 cup sugar
•2 tbsp Bailey’s Espresso Crème
•1 tbsp spiced rum

*Available at ALDI.

Place all the ingredients in a large mixing bowl and, and mix until well blended.

Transfer to small serving dishes, cover, and stash in the fridge. Or, do as I did and transfer to a covered container, stash in the fridge until needed, then use an ice cream scoop to serve on a dessert plate.

Top with a swozzled cherry or three.

Option: swap out Cointreau or any other favorite liqueur for the Bailey’s.

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