If you thought you couldn't enjoy sweet desserts due to a gluten-free diet think again with this decadent pie recipe with a cheesecake topping. The best part is this dessert is made with tapioca and cornstarch, and doesn't include any gluten in the crust.
The dessert begins much like a traditional pie recipe complete with a gluten-free crust. Inside the crust a layer of homemade blueberry compote is poured, put together with tapioca, sugar and cornstarch. Overtop of the blueberries a baked traditional cheesecake made from sour cream, eggs and cream cheese is placed to act as a the top layer and rebaked all together.
As consumers become more stringent with their diets, many are experimenting with gluten-free hybrid desserts at home to breathe new life into otherwise bland sweets.
Fruity Cheesecake Pies
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