No-Bake Blueberry Cheesecake (Can Be Gluten-Free)

“An easy cheesecake recipe. Easily made gluten-free by using gluten-free biscuits (cookies) in the base and a gluten-free cornflour (White Wings brand in Australia is gluten-free). You can substitute any type of berries in this recipe or why not try another fruit- like cherry, peach or mango? Works just as well with frozen berries as fresh. This recipe uses a 500 gram packet of frozen berries or equivelant fresh berries. You could use Equal in place of the sugar if you wish”
1hr 15mins
1 large cheescake

Ingredients Nutrition


  1. Spray and line a 20 cm springform round pan.
  2. Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
  3. Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
  4. Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
  5. Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
  6. Add the gelatine mixture and the lemon juice. Beat.
  7. Fold in the 200 grams of berries.
  8. Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
  9. Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
  10. Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
  11. Spread the berry topping over the cooled cheesecake. Spread evenly.
  12. Return the cheesecake to the fridge to set.
  13. Cheesecakes generally require at least 4 hours to set fully or leave overnight.

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