Blackberry Cheesecake with Gluten-free Crust

Gluten Free Cheesecake | Casual Classic

I've been on a sweets kick lately. I feel like all the blog posts I have lined up are for cookies, cakes, sweet treats, etc. I mean, that's not the worst thing in the world though, is it? I guess I'll try to sneak something a little different in there to mix it up though maybe.

Today's recipe is a new one for me. I'm the kind of person that likes to stick to things that involve chocolate, but for some reason, cheesecake was calling my name (that and I had fresh blackberries in my fridge that had to be used up). It's a pretty simple and quick recipe too, and deliciously rich so it'll make enough to last you weeks. I froze half of mine to save for later which worked out nicely.

Gluten Free Cheesecake | Casual Classic

You can use any fruit you'd like but this recipe does work best with berries - raspberries or blueberries would be a great substitute, and the lemon in this cheesecake gives it the perfect tart kick that cuts the sweetness a bit. I did sneak in a few superfoods, like chia seeds, gelatin, coconut oil, and of course the lemon juice I just mentioned, so you can't feel too guilty snacking on this delicious treat. Recipe below!

Gluten Free Cheesecake | The Casual Classic

Ingredients:

Crust

Filling

  • 2 8 oz containers of organic cream cheese
  • 6 oz fresh blackberries (or other type of berries)
  • 1/4 cup raw honey
  • 3/4 cup fresh lemon juice (about 3-4 lemons, juiced)
  • 1 tbsp gelatin powder

Directions:

  1. Line a 8x8 baking pan with parchment paper and set aside.
  2. Place the oats in the food process and process until finely chopped up. Add remaining crust ingredients and process until well mixed.
  3. Press the crust down into the pan firmly until well packed. It's easiest to use your fingers to make sure it's even across the entire pan.
  4. Once the crust is removed from the food processor, add the blackberries and process until pureed.
  5. Place the gelatin and lemon juice in a sauce pan and heat over medium heat for about 3-4 minutes until well dissolved and the mixture is warm (do not let it boil!). 
  6. In a separate bowl, whip the cream cheese and honey together. I used a hand mixer, which is kind of required, since this mixture is so thick.
  7. Add the lemon juice/gelatin mixture to the cream cheese and mix well. Lastly, fold in the pureed blackberries to create a marble like effect.
  8. Pour the cream cheese mixture over the crust and place in the fridge to let it firm up. You can also place in the freezer for about an hour to make this happen quicker.

*adapted from EatGoodForLife

As always, you can find most of these ingredients on Thrive Market, which is where I usually order them, since you get such a huge discount. Would love to hear feedback about how this turned out in the comments below! xoxo