Now I’ve never been one for baked cheesecakes. Don’t ask me why, I’ve just never really liked them. I think it’s something about the texture or the mouth feel, as they say. Meh, I don’t know, they’re just not for me. So when I stumbled upon this no-bake cheesecake recipe when I was 13 years old (good god was it really that long ago?!) I knew I’d found a winner. So much so that I’ve lost count of the number of times I’ve made it! The best part though, it that is truly is the simplest and tastiest way to whip up a dessert. My Gluten Free No-Bake Lemon Berry Cheesecake is the perfect way to finish a meal on a high!
This no-bake lemon berry cheesecake has definitely become my go to cheesecake recipe. And if I’m quite frank my go to dessert! Need something to whip up for a dinner party, BBQ, or last minute luncheon!? This is it. It’s an easy, basic, continental lemon cheesecake that you really can mix with any seasonal fruit. I truly prefer it with strawberries and blueberries, but you could honestly top it with whatever you like! Piles of sliced kiwi fruit? Chunks of mango or even apricots, plums and peaches! They all work beautifully with the simple lemon flavour.
There is something about that zingy pop of lemon and sweet burst of fresh berries that really lends itself to summer lunches and balmy barbecue’s. So the minute the local berries hit the supermarket shelves I find a reason to make this cheesecake! It’s such a simple dessert, it really doesn’t require a lot of messing around. All I recommend is making it the night before you need it and letting it chill in the fridge. Then when it comes time to serve it, all you simply have to do is pull it out, pile on extra berries and drizzle with dark chocolate! Wollah! Your guests (or hell, just little old lonely you) will be wowed!
No-Bake Lemon Berry Cheesecake
- 80 grams Unsalted Butter melted
- 1 cup Gluten Free Sweet Plain Biscuits Arrowroot biscuits are my go-to
- 1 cup Sour Cream
- 500 grams Philadelphia Cream Cheese room temperature, cubed
- 3/4 cup Caster Sugar
- 1/4 cup Boiling Water
- 3 tsp Gelatin Crystals
- 1 tbsp Finely Grated Lemon Rind
- 1/4 cup Fresh Lemon Juice
- 2 cups Fresh Mixed Berries or Fruit of Choice
- 50 grams Dark Chocolate
- 1/4 tsp Solid Coconut Oil
- Grease and line a 20cm spring form pan and set aside. (A layer of grease paper on the bottom of the pan with edges hanging out will make removal a piece of cake!)
- Using a food processor blitz biscuits until crumbly then slowly add melted butter. Combine until biscuits start to come together and clump. Turn out into the lined spring form pan and press firmly down to create the base.
- Place pan into the fridge until firm, or if you're like me and are a mite impatient whack it in the freezer for 5 minutes..... DO NOT leave it in any longer, or it will get so hard you wont be able to cut it
- Cut your cream cheese into blocks and place into a clean food processor. Blitz until smooth. While this is blitzing mix your gelatin crystals with the boiling water and stir vigorously until fully dissolved.
- Add the sour cream, sugar, dissolved gelatin, lemon juice and lemon rind to the cream cheese and blitz for another 5 minutes or so. You really want to make sure you blitz this well.
- Pour mixture onto the biscuit base and tap the pan on the bench a few times to displace any air bubbles. Take 1/4 cup of your choice of fruit and sprinkle over the top, pushing gently on the fruit to sink them slightly down into the mix. Cover with cling wrap and refrigerate for minimum 2 hours or overnight.
- Prior to serving, remove the cheesecake from the fridge and pile high with remaining berries and drizzle with melted chocolate and coconut oil mixture. Pop back into the fridge for 5 minutes to harden up and serve!
- To prepare chocolate drizzle simply microwave chocolate and coconut oil in a microwave safe bowl in 30 second bursts until melted and runny. Drizzle all over berries and cheesecake!
- This amount of biscuits will make a basic layer across the bottom of your pan. If you want your biscuit base to go up the sides of the cheesecake, as pictured, then you will need to double the amounts of biscuit and butter.
- If you're like me and you tend to forget to pull your cream cheese out to let it drop to room temperature, you can simply zap it in the microwave for a few seconds till only just soft. Be sure to remove it from the foil covering first!
- To check all of your gelatin and sugar has incorporated simply place a small amount between your thumb and fore finger and smoodge around a little. If you can feel little crystals in the mix it's likely the sugar or gelatin hasn't been beaten enough. Trust me it's not nice when the gelatin isn't properly mixed through!