Desserts & Birthday Cakes

No-Bake Cheesecake (HFI-Friendly)

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Fructose-free HFI-friendly no-bake cheesecake dessert

 

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No-Bake Cheesecake (HFI-Friendly)

A creamy, dreamy dessert made simple – this HFI-safe no-bake cheesecake is the perfect indulgence without the fuss.
Using just a handful of carefully selected ingredients, this recipe delivers all the rich, smooth texture you love in a cheesecake, paired with a crisp, buttery base made from HFI-safe pretzels or crackers. Whether you’re after an afternoon treat or a make-ahead dessert, this is a go-to favourite for those with Hereditary Fructose Intolerance.

Ingredients

  • 125 g HFI-safe cream cheese
  • 125 g HFI-safe salted pretzels or water crackers
  • ½ cup whipped fresh cream
  • 70 g butter
  • ½ tsp gelatine
  • 1 tbsp water
  • A few drops of fresh lemon juice (optional)

Instructions 

  • Prepare the base
    Grease two small baking tins and line the bottoms with baking paper. Crush the pretzels or water crackers in a bag or food processor until fine and crumbly. Set aside in a bowl.
  • Bind the base
    Melt the butter and mix it into the crumbs. Stir until the mixture holds together when pressed. Add a little more melted butter if needed.
  • Form the crust
    Divide the crumb mixture between the two tins. Press it firmly into the base and slightly up the sides. Chill in the fridge for 10 minutes.
  • Soften the cream cheese
    Place cream cheese in a bowl and warm in the microwave for 30 seconds. Stir in a few drops of lemon juice (if using) and set aside.
  • Activate the gelatine
    In a small bowl, add 1 tbsp water and sprinkle gelatine over it to cover. Place the bowl over (not in) a pan of boiling water until the gelatine becomes spongy. Remove and stir into a smooth paste.
  • Combine
    Add the gelatine mixture to the warmed cream cheese and beat until fully combined.
  • Whip the cream
    In a separate bowl, whip the fresh cream until soft peaks form.
  • Fold together
    Gently fold the whipped cream into the cream cheese mixture. Do not beat – this helps it set properly.
  • Fill the tins
    Pour the mixture evenly into the prepared tins over the chilled bases.
  • Chill to set
    Place tins in the fridge and allow to set for 4–5 hours or until firm.

Notes

Best enjoyed cold, straight from the fridge. You can also prepare it the night before for a fuss-free dessert the next day. If you would like to make a larger cheesecake, double the ingredients and this should work for a 20cm round baking tin.

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