Sometimes when you are wanting to try a gluten free recipe, whether savory or sweet, there are some components you don’t like or might be too complicated. It can be tricky to combine two or more recipes, but it can be done. It can be even more difficult if the recipes are not converted.
Today we will focus on sweet recipes.
The first thing you need to do is to break your finished product into components. Let’s take for example this No-bake Oreo cheesecake. The components for the crust are crushed Oreos and butter. The components for the filling are cream cheese, sugar, cool whip, vanilla, and crushed Oreos.
I don’t care for gluten-free Oreos that much, so I decided to take this recipe and make it my own. I decided to use the graham cracker crust from this recipe. The next step is to convert all of the ingredients to gluten and dairy free.
For the crust:
1 1/2 cups gluten-free graham cracker crumbs (Kinnickinnick)
1/3 cup sugar
6 tablespoons earth balance buttery sticks, melted
For the filling:
8 ounces dairy-free cream cheese
1 tub of cool whip (not strictly dairy free-there are dairy free whipped toppings you can use)
1/4 cup sugar
1 teaspoon vanilla
Okay, we’ve converted all of the components to gluten and dairy free. Now let’s put it all together.
Combine the crumbs and sugar together in a large bowl. Stir in the melted dairy free spread until the mixture resembles sand. Using a spatula, spread crumbs evenly over the bottom of a 10-inch pie plate, pressing up the sides. Cover and refrigerate for at least one hour before filling.
Optional ganache filling:
Melt 1 cup semi-sweet or dark chocolate dairy free chips and 1/2 cup dairy free milk in microwave at 30-second increments-whisk to combine until smooth. Pour into chilled crust. Chill at least one hour before adding filling.
In a mixer with paddle attachment on low speed, beat cream cheese and sugar together until smooth. Add vanilla and beat to incorporate. Add half of the Cool Whip and beat on low-medium speed until combined. Remove bowl from mixer and fold in remaining Cool Whip. Pour into chilled crust, spreading to edges. Refrigerate for at least two hours.
Optional fruit topping:
Top chilled cheesecake with any pie filling of your choice. You could also use pineapple topping.
So I have combined two different recipes, and converted them to gluten and dairy free, for one delicious cheesecake. This can be done with any two, or even three recipes.
- read both recipes through to make sure the components will go together
- convert ingredients to gluten and dairy free
- this works best with similar recipes
- try switching one component at a time, such as a crust type for a pie
- don’t get discouraged if the switch doesn’t work
Please contact me with any questions you might have on switching out recipes!