No Bake Gluten-Free Vanilla Cheesecake with Berry Compote
This is my husband’s all-time favourite dessert.
This version is gluten-free thanks to the biscuits but you can follow the same recipe with standard digestives too if you prefer.
100g gluten-free digestive biscuits
50g unsalted butter, room temperature
50g caster sugar
500g soft cheese
100g caster sugar
2 vanilla pods, cut length-ways
Grated zest and juice of 1 lemon
200ml double cream
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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