No-Bake Cheesecake

This low-histamine cheesecake doesn't need to go in the oven, but in the refrigerator – and tastes soooo creamy and delicious!

This recipe is 

• suitable for a low-histamine diet 
• gluten-free 
• vegetarian

Preparation time 

20 minutes + 3 hours cooling time 

Ingredients for a 22cm baking tin 

Cookie dough: 

• 250g gluten-free oat biscuits (1)
• 150g butter 

Cheesecake: 

• 250g white chocolate (1) 
• 500g double cream cheese 
• 120g icing sugar 
• 350ml cream 

Topping: 

• 200g white chocolate (1) 
• 150ml cream 

 preparation 

• Finely crush 250g of oat biscuits in a blender and add 150g of melted butter. 
• Spread the cookie mixture evenly in a 22cm baking tin and press it firmly into the bottom. 
• Place the baking pan in the refrigerator. 
• Melt 250g of chocolate in a water bath. 

• Whip 350ml of cream until stiff 
• Fold in 500g of double cream cheese and 120g of icing sugar. 
• Let the melted chocolate cool and add it to the cream. 
• Spread the cream in the baking pan and return it to the refrigerator. 
• After about 2 hours in the refrigerator, melt 200g of white chocolate in a water bath and add 150ml of cream. 
• Let it cool and spread it on the cake. 
• Leave to stand in the refrigerator for another hour and serve cold. 

Our HistaFood tip

For a vegan version, you can also prepare the cake with ingredients such as coconut oil, coconut cream (1), oat cream cheese (1) and vegan white chocolate (1). 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.