Gluten-Free Lemon Blackberry Cheesecake with no-bake filling
This might be the most delicious cheesecake you will ever eat, and the star of the show is a no-bake cheesecake filling, inspired by Sally's Baking Addiction's recipe. This is a great dessert for a spring or summer gathering that everyone will love!
PREP TIME
30 minutes
COOK TIME
10 minutes
INGREDIENTS
16
Serves: 12
Ingredients
- 1 1/4 cup1 1/4 cup1 1/4 cup Heavy Whipping Cream
- 24 oz24 oz24 oz Cream Cheese, Full Fat, 3, 8 oz blocks of cream cheese
- 1/4 cup1/4 cup1/4 cup Sour Cream
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 1/2 cup1/2 cup1/2 cup Granulated White Sugar
- 2 Tbsp2 Tbsp2 Tbsp Powdered Sugar
- 12 oz12 oz12 oz Blackberries, fresh
- 1 tsp1 tsp1 tsp Lemon Zest
- 2 tsp2 tsp2 tsp Lemon Juice
- 1/2 cup1/2 cup1/2 cup Granulated White Sugar
- 1 Tbsp1 Tbsp1 Tbsp Gluten-Free All-Purpose Flour - Primal Palate
- 1/4 cup1/4 cup1/4 cup Butter, Unsalted, melted and cooled
Blackberry Compote
Gluten-Free Cinnamon Sugar Snap Cookie Crust
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If using my cookie recipe for the crust, bake the cookies according to the recipe. You can also use store bought cookies.
- Place 10 cookies in a food processor, and process until the cookies are ground into a fine meal.
- Pour the cookie meal into a medium size mixing bowl, and mix in the melted butter. Stir to evenly combine with the cookie crumbles.
- Grease a 9 inch spring-form cake pan. Press the cookie crust into the bottom of the cake pan, bringing it up the sides. Use a dry measuring cup to firmly pack the crust in an even layer into the bottom of the cake pan and up the sides.
- Place the crust on a baking sheet, and bake in a 350 degree oven for 12 minutes.
- Allow the crust to completely cool.
- Rinse the blackberries, and then place in a sauce pot. Add in the lemon zest, lemon juice, and sugar, and stir.
- Heat the blackberries over medium heat, stirring often as they cook down, releasing their juices.
- Cook the blackberries for 10 minutes, stirring often. You should have a thin blackberry sauce, with chunks of berries.
- Stir in one tablespoon of Primal Palate Gluten-Free Flour. The compote with become thick and glossy.
- Turn the heat down if it becomes too hot and is cooking too quickly. You can let the compote cook at a simmer for 20 minutes.
- Allow the compote to fully cool. I prefer to strain the compote for this recipe, but you can leave the chunks of berries in, you just wont have smooth thin layers of berry compote in the cheesecake.
- Strain the compote in a fine mesh strainer, cover and refrigerate until assembly of the cheesecake
- Allow the cream cheese to sit at room temperature for about 10 minutes before you make the filling.
- To make the cheesecake filling, whip the heavy cream in the bowl of your stand mixer until stiff peaks form. Transfer the whipped cream to a mixing bowl.
- In the bowl of your stand mixer, add the blocks of cream cheese, sour cream, lemon juice, and vanilla. Beat on medium speed to combine all the ingredients and start to create a light and fluffy whipped filling.
- Add in the granulated sugar, and beat again until fully combined, scraping down the sides of the bowl and the beater blade as needed.
- Add in the powdered sugar, and beat again on medium-high speed for 3 minutes.
- Using a spatula, fold in the whipped heavy cream into the cream cheese filling.
- To assemble the cheese cake, spread a layer of cheesecake on the bottom of the crust, smoothing into an even layer with a small offset spatula.
- Smooth a thin layer of the blackberry compote over the layer of cheesecake, and repeat until you have created 3-4 layers of the compote between layers of the cheese cake. You can dollop a couple spoonfuls of the remaining compote on the surface of the cheesecake to create a marbled effect when you smooth out the top layer with your offset spatula.
- Cover your spring form pan with plastic wrap, and place in the fridge for at least 4 hours, but ideally overnight.
- After the cheesecake has set in the fridge for several hours, you can serve it with fresh blackberries.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 440 |
| Fat: | 32 g |
| Carbohydrates: | 36 g |
| Protein: | 8 g |
| Cholesterol: | 66 g |
| Sodium: | 13 mg |
| Fiber: | 78 g |
| Sugars: | 26 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
5 responses to “Gluten-Free Lemon Blackberry Cheesecake with no-bake filling”
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This is absolutely stunning. 😮
WOW!! Need this
I had this tonight, soo good!
What a gorgeous cheesecake!
came here to say the same thing!! Gorgeous, wow!!!