The holidays are over and there are usually a lot of sweets. You may have some kourabiedes left over (see recipe here) or relatives have brought you too many or you baked too many.
Of course, there is also the possibility  that your kourabies did not succeed, as happened to me at the very first gluten-free kourabies I made.
They tasted very good but when you touched them, they crumbled immediately. Because I had made them at heart shape, maybe that’s why they were more sensitive. My niece, who had seen them then, told me about an original recipe…they are eaten with a spoon. And then I decided to turn them into a quick dessert, an easy cheesecake!
If for some reason you have too many kourabiedes or cookies, successful or not, instead of throwing them away, turn them into an amazing cheececake with the this easy, successful recipe I ‘m giving you here.
It is also a very quick recipe with an impressive result for a festive table that you will not have the time or do not want to spend more time in your kitchen.
For an even better taste, I suggest adding homemade strawberry jam (see the recipe here).
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Whisk the whipped cream with a mixer so that it becomes fluffy.
Add the rest ingredients for the cream and continue beating with the mixer to make a nice cream all together.
Cover it with cling film and place it in the fridge.
Blitz the kourabiedes in a food processor until finely ground.
Melt the butter and mix it with the grated kourabiedes.
Pour this mixture into cake pan with grips, or cake rings, or like me, into individual cake pans with grips, for easier serving. Lightly press into the base to becomes solid.
Spoon the cream on top.
Smooth the cream and place it in the fridge to firm up for at least 1 hour.
For serving, take it out of the mold and put the jam of your choice on top.
Ingredients
Directions
Whisk the whipped cream with a mixer so that it becomes fluffy.
Add the rest ingredients for the cream and continue beating with the mixer to make a nice cream all together.
Cover it with cling film and place it in the fridge.
Blitz the kourabiedes in a food processor until finely ground.
Melt the butter and mix it with the grated kourabiedes.
Pour this mixture into cake pan with grips, or cake rings, or like me, into individual cake pans with grips, for easier serving. Lightly press into the base to becomes solid.
Spoon the cream on top.
Smooth the cream and place it in the fridge to firm up for at least 1 hour.
For serving, take it out of the mold and put the jam of your choice on top.
- Here I’m giving you a recipe with kourabiedes but along with them if you have cookies leftover, add them too.
- For an even better taste, I suggest adding homemade strawberry jam (see the recipe here).
- Instead of individual cake pans, make it into a large cake pan with grips and cut it into pieces.
- The jam is more impressive if you put it at the time of serving. If it is too tight, dilute it with a little water (1-2 kg) before.
*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.
Good Luck and Bon Appétit!!!
Did you make this recipe;
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.
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