gluten-free cheesecake with berry compote

This is such a creamy, dreamy dessert that doesn’t take long to make thanks to being no bake, and really adds the wow factor to a dinner party or makes the perfect treat on a weekend.

This version is gluten-free thanks to the biscuits but you can follow the same recipe with standard digestives too if you prefer.

Hope you love it as much as we do!

gluten-free vanilla cheesecake

 

Serves 6-8

Crust

  • 100g gluten-free digestive biscuits
  • 50g unsalted butter, room temperature
  • 50g caster sugar

Filling

  • 500g soft cheese
  • 100g caster sugar
  • 2 vanilla pods, cut length-ways
  • Grated zest and juice of 1 lemon
  • 200ml double cream

Berry Compote

  • 500g mixed berries, washes and haved (from frozen is fine too)
  • 85g caster sugar
  • 3 tbsp water
  • sprinkle of cinnamon

In a medium sized bowl, mix the biscuits, butter and sugar together.  Place in a 20cm spring-form cake tin lined with baking paper and using a spatula firmly press the crumbs down evenly and refrigerate until they set.

In another bowl, whisk the cheese, sugar, vanilla pod seeds, lemon juice and double cream and layer over the set biscuit base. Smooth the top with a spatula and leave to set for 1 hour.

Meanwhile make the berry compote. Place the berries into a pan with the caster sugar and water. Add the cinnamon. Bring to the boil and simmer.

Cut the cheesecake and pour over.

The compote can last for 3 months in the freezer or 2-3 days in the fridge. I love it over coconut yogurt too. Check out my recipe.

cheesecake recipe with berry compote

 

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