No Bake Gluten-Free Vanilla Cheesecake with Berry Compote

This is my husband’s all-time favourite dessert. Cheesecake for the win!

This version of vanilla cheesecake is gluten-free thanks to the biscuits on the bottom but you can follow the same recipe with standard digestives if you prefer. The creamy topping with the crunchy base and delicate vanilla running through makes this a classic go-to for any special occassion or just a weekend treat!

 

 

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. You can use coconut yogurt too. Check out my recipe.

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