Gluten-Free No Bake Lemon Cheesecake by Allison

So I’ve been experimenting with tvaroh here in Prague which is a high protein low-fat dairy curd type cheese, kind of like cream cheese without all of the fat (well at least there is some choice when it comes to tvaroh cheese and you can choose which type of fat content you’d prefer). It doesn’t have any sweetness, so I livened  it up with some powdered sugar, vanilla and lemon juice and some cream! I made mini frozen cheesecakes for a get-together and they were delicious! The crust is not crunchy or crumbly like a typical cheesecake but more of a tasty slightly sweet and nutty surprise combined with the tartness of the lemon makes it a great combination. I happen to have mini cupcake molds and those worked great as the recipe filled two small pans and it made 24 two-bite sized delights. This recipe goes together fast and after you set the pans in the freezer, they are ready to enjoy in just a few short hours!






No-Bake Cheesecake filling:

Tvaroh, 2 packages, 250 grams each (I buy the .8% fat content)

about 6 Tbsp. powdered sugar – moucka

1 tsp. vanilla

1 small container of cream – 190 grams (I used 19%)

juice of 2 lemons


1 cup of almonds, crushed or pulsed in a coffee grinder or in a food processor

4-8 pitted dates

pinch of sea salt


Pulse almonds in a food processor or coffee grinder until you can see chunks of almonds and combine with pitted dates and pulse until combined. Add a sprinkle of sea salt and pulse again. Press into mini-cupcake molds with the back of a wet spoon for best results. Prepare cheesecake mixture by combining all ingredients and pour over the crusts and fill the molds up to the top rim. Cover pans with foil and place in freezer! Pull out and use a knife to loosen the edges away from the pan and let set a few minutes before serving. It will be a frozen delicious treat at most anytime of the day! Enjoy!

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