Do you ever feel like you need to choose between a dessert that's gluten free and one that's delicious? Well, we don't think you should have to choose, which is why we asked baker and nutritionist Sashah Handal to show us how to make gluten-free, no-bake cheesecake bars in our latest episode of Alt-Baking Bootcamp.
The homemade gluten-free crust comes together with just five ingredients (starring pecans for a dose of healthy fats), and it has just enough sweetness to balance the tanginess of the cream-cheese filling, which features its own star ingredient: Baileys Deliciously Light.
With 40 percent less sugar than Baileys Original Irish Cream (but all the yummy cocoa and vanilla flavors), Baileys Deliciously Light adds a kick of unexpected flavor to your cheesecake concoction, without piling on the sugar.
“I love this recipe because it’s festive, it’s fun, it’s very fall-like,” Handal says. “It’s sweet, but it’s not too sweet, and it’s really tart from the cream cheese.”
And did we mention you don't even have to turn on your oven? All you need is a food processor, a mixer, and a freezer, and you'll be on your way to biting into a creamy cheesecake bar with that to-die-for salty, crunchy crust.
Watch the video above to see the step-by-step of how Handal makes these no-bake cheesecake bars. Then, check out the recipe below to make them yourself.
No-Bake Cheesecake Bars
1 cup gluten-free granola
1/2 cup raw pecans
3 Tbsp melted coconut oil
2 Tbsp brown rice syrup
1 heaping tsp sea salt
Baileys Whipped Cream
1/3 cup Baileys Deliciously Light
1 cup heavy cream
2 Tbsp cane sugar
1 tsp cream of tartar
Cream Cheese Filling
1 cup Baileys Deliciously Light Whipped Cream
8 oz. cream cheese
1/2 cup powdered sugar, thoroughly sifted
1/3 cup arrowroot starch, thoroughly sifted
1/3 cup Baileys Deliciously Light
1. In a food processor, pulse granola and pecans together until only small chunks remain, about 15 to 30 seconds.
2. Combine with coconut oil, brown rice syrup, and salt in a medium mixing bowl until granola is thoroughly coated.
3. Press the sticky mixture into a 11 x 7 glass baking dish, lined with parchment paper. Don’t be afraid to put some elbow grease behind this! The crust needs to be pressed very firmly if it’s going to keep together when cutting your bars.
4. Once you have a flat ½ inch thick layer pressed into your baking dish, put into the freezer while you make your filling.
For the Baileys whipped cream
1. Combine Baileys Deliciously Light, heavy cream, cane sugar, and cream of tartar in a standing mixer, then whisk the ingredients together until smooth.
For the filling
1. Use an electric mixer on medium high to combine cream cheese and Baileys whipped cream until smooth. Tip: Keep both of these in the fridge—or even the freezer for 10 minutes—until you're ready to mix them so that they are cold and retain shape when mixed.
2. Add in the powdered sugar and combine on medium for 20 seconds, or until the sugar has been fully dissolved—and don’t forget to scrape down the sides to get every last bit!
3. Turn mixer on low, and with a gentle stream pour in Baileys Deliciously Light until all is absorbed by filling. Then, add in the arrowroot starch until the mixture thickens.
4. Remove the crust from the freezer and pour filling on top in an even layer, smoothing with a spatula.
5. Return to the freezer for 3 to 5 hours to set. Allow the bars to sit at room temperature for about 10 minutes before serving, then dig in!
Please Indulge Responsibly. BAILEYS Deliciously Light Liqueur. 16.1% Alc/Vol. Imported by Paddington, Ltd., New York, NY. *Per 2.5 fl. Oz. serving – Average Analysis: calories-139; carbs-9.3g; protein-0.8g; fat-3. g; sugar-7.8g. Compared to Baileys Original Irish Cream per 2.5 fl. Oz. serving: calories-233; carbs-16.1g; protein-2.1g; fat-10.1g; sugar-13.3g. Do not share with anyone under the legal drinking age.
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