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No-Bake Lemon Berry Cheesecake

The simplest of all cheesecakes, my Gluten Free No-Bake Lemon Berry Cheesecake is my no-fail, all occasions dessert that wows guests time and time again!
Prep Time15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Australian
Servings: 8 slices


  • 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!