One of the recipes from the Silver Membership 7 day Gluten free meal plan, this no-bake chocolate cheesecake is gluten free by using Nairn’s gluten free oats and chocolate chip biscuit breaks.
Great for a sweet chocolatey fix, it can be made quickly and easily yet dressed up for a dinner party that all can enjoy.
I made these for my 9th wedding anniversary and they did not disappoint!
The main branded ingredients for this chocolate cheesecake:
Nairn’s gluten free oats & chocolate chip biscuit breaks
Normally we would advise avoiding gluten free products with gestational diabetes as they tend to be higher in carbs (which turn into sugar) than the non gluten free versions of products, however Nairn’s GF biscuit breaks are an exception and have 30% less sugar than the average sweet gluten free biscuit. At 61.8g carbs per 100g, Nairn’s dark chocolate chip oat biscuits actually have more carbs per 100g at 63.8g! and McVitivies digestive biscuits at 62.9g per 100g, so eaten in moderation, these can be a better tolerated alternative.
Full fat soft cream cheese. Skip the lower fat versions and go for the standard full fat Philadelphia which contains more natural fats to help ‘pair‘ the carbs in the dessert, slowing down the release of sugar and keeping blood sugar levels lower and more stabilised.
Green & Black’s 70% Dark Chocolate
The darker the chocolate, the higher the cocoa content and less sugar, therefore using a minimum 70% cocoa chocolate helps make rich chocolate desserts with less sugar. For this cheesecake I used Green & Black’s velvet chocolate to help those that prefer a smoother chocolate that is less bitter than some dark chocolate.
Total Sweet xylitol
The natural sweetener that I use in the many of my recipes is Total Sweet xylitol. I can replace sugar like for like, it looks and feels like sugar and also bakes well in cooked recipes. The best bit is that you don’t get that nasty bitter aftertaste from xylitol that you do from some other sweeteners.
Please note that xylitol is highly toxic to dogs and our furry friends. If you would prefer a natural sweetener without worrying about your pets then look for Sukrin, Natvia, Truvia, pure stevia or Erythritol.
- 100 grams Nairns oats & chocolate chip biscuit breaks crushed
- 50 grams hazelnuts finely chopped
- 50 grams butter melted
- 250 grams Philadelphia full fat cream cheese
- 150 ml double cream
- 25 grams 70% dark chocolate plus extra for drizzling
- 2½ tbsp cocoa powder
- xylitol or erythritol sweetener to taste
- Add the melted butter to the crushed biscuits and hazelnuts to form a thin biscuit base in each ramekin/glass
- Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate
- Add Total Sweet xylitol sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking
- Add a good sized portion of topping to the biscuit base
- Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake. Refrigerate for 1-2 hours
- The cheesecake can be served with nuts, whipped double cream or clotted cream to help the pairing