Blender Cheesecake

I made this super quick and simple dessert for Easter Dinner on Sunday and it was a hit as usual. Unfortunately I did not think to take a picture. My family has been making this recipe since I was a kid and the best things about it is that it is low in sugar and you don’t have to bake it. It is called blender cheesecake but it is actually more like mousse.

Blender Cheesecake

1 cup Graham wafer crumbs (I used gluten free of course)
1/4 cup melted butter or margarine
1/2 cup boiling water
1 package light jello
500g 1% cottage cheese
1 liter light cool whip (softened)

Combine crumbs and butter/marg and press into 8 inch round pan. Chill for 20 minutes or so until set. Pour hot water and jello into blender and blend until crystals have dissolved; cool until luke warm. Gradually add cottage cheese, blending until no curds are visible. Add cool whip and blend or stir until smooth. Pour mixture over crumb crust and chill in fridge until set.

This is also a great make ahead dessert, make it a day or even two before you plan to eat it.


Gluten Free Flour Mix

I received a request to post the flour mix that I like to use. It is actually from the book “The Gluten-Free Gourmet Bakes Bread” by Bette Hagman. I actually recommend this book to anyone wanting to bake their own bread and bread type things. Every recipe that I have made has turned out rather tasty and it includes directions for using your bread machine (although I prefer the oven method). Note: If you do buy this book, I suggest baking your bread at 350°F rather than the recommended 400°F and for a little bit longer (about an hour).

Four Flour Bean Mix

2/3 Part Garfava Bean Flour
1/3 Part Sorghum Flour
1 Part Cornstarch
1 Part Tapioca Flour/Starch

I like to mix up a big batch and store in a container or ziploc bag. The book claims that you can exchange this mix cup for cup with wheat flour, although I have not tried that yet. But you still need to add some xanthan gum.

Gluten Free Oatmeal Pancakes

I’ve been eating gluten free for about 4 years now, ever since I discovered that it was the cause of all my tummy troubles and lack of energy. All recipes that I post will most likely be gluten or wheat free . I do a lot of my own baking as I enjoy it and is more cost-effective. Also, most of the recipes I post are my own concoction, in the case that it is not, I will give credit where it is due.


I love pancakes! If I had it my way, I would eat them every day. My favorite variety that I just discovered recently is oatmeal pancakes. Although oats are not 100% gluten free, you can buy wheat free oats. I purchase Only Oats Quick Oats as they make for an easy go to bowl of oatmeal in the morning and can also be used in cookies and such. Bob’s Red Mill also makes a wheat free rolled oat that is perfect for granola. Oatmeal pancakes are not only delicious but seriously filling.

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