NO-BAKE OATS CHERRIES CHEESECAKE

I am calling for all cheesecake fans!!!!!!! Here we have No-bake oats cherries cheesecake bar, it is so indulgent, fresh, easy to make, and gluten-free. What a bargain, isn’t it?

This no-bake oats cherries cheesecake bar is perfect for a fresh breakfast, dessert after dinner, or after lunch and is ideal to carry around. For example, you are going to a BBQ or picnic with family or friends, thanks to the small portion square is so easy to store.

What are the ingredients in the No-bake oat cherries cheesecake bar?

• Jumbo oat– the oat is the substitute for regular biscuits, and it makes the base for the cheesecake glute-free. The oats are toast in the oven until golden, to release nutty flavor. Later they’re blended to reduce them to flour in order to better achieve that looking cheesecake biscuits base.

• Almond flour – it is gluten-free. It is mix with oat flour to increase the texture and the flavour.  

• Icing sugar – It is perfect to use for those recipes that don’t require baking. Because it’s dissolve in the batter.

• Butter – it’s used melted in a mixture of sugar, almond flour, oat flour, salt. The melting process gives that butterscotch flavor which reminds me of the famous biscuit base cheesecake. Before spreading the cream, it is crucial to let it rest in the fridge or in the freezer to reach that crunchy layer.

• Full fat cream cheese – The full-fat cream cheese gives that creamy flavor. Has less water in it which is ideal to reach that firm texture. I have used Philadelphia cheese, you can use another type of cream cheese as long is full fat. The resting time of the cream batter is essential. I suggest you leave it in the fridge overnight since it doesn’t contain any gelatine.

• Full-fat Greek yogurt- It is used instead of whipping cream. In my opinion, it gives a more refreshing and slightly acid flavor, perfect for hot days. The full-fat Greek yogurt has a thick texture which helps the cheesecake bar to keep its shape.

• Salt and Vanilla – it enhances the flavour of the cake.

• Cherries– are cooked to create a jam texture and then are spread over the cream cheese batter. You can also use cherry jam bought in the supermarket if the taste of the cherries is not great.

Step by step introductions

Here are all the steps you need to follow to create this easy no-bake oats cherries cheesecake gluten-free cheesecake. Let’s start!!

Oats base

1. Preheat the oven at 200°C fans, 220°C static,7 gas mark.
2. Spread the oats on baking paper over a tray and cook for 20 minutes in the oven.
3. Melt the butter in a small saucepan, on medium heat. Set the butter aside.
4. Remove the oats from the oven, it should be golden, and add them to a blender. Blend on high speed for 50 seconds or until you will reach a flour look.
5. Mix very quickly the almond flour, the oats flour, the icing sugar, and the salt in a medium bowl. Pour in the dry ingredients the melted butter and mix until well incorporated. Cover the cake tin with some baking paper.
6. Transfer the Oats mixture to the cake tin and spread the oats base all over the cake with a spoon, making sure to create a uniform layer. Place it in the fridge for 1 hour or in the freezer for 20 minutes.

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Cream cheese

1. Add the cream cheese, the icing, sugar, salt, and the vanilla seed extracts in a medium bowl and stir until well combined with a balloon whisk. Insert in the cream batter mixture the Greek yogurt and stir together until you will have a smooth cream.
2. Remove the Oats base from the fridge and spread the cream cheese on top, making sure to create a uniform layer. Set aside in the fridge.

Cherries jam topping

1. Add the cherries, the icing sugar, and the water in a small saucepan and cook on medium heat for 15 minutes. Pour the cherries jam in a blender and blend on high speed for 5 seconds.
2. Add few drops of the cherries jam on the cheesecake top and swirl around with a toothpick.store it in the fridge overnight and cut the cheesecake into squares before serve.

Tried this recipe?

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