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Gluten free No Bake Blueberry and Raspberry Cheesecake

Lovely Zoe from Pinks & Green recently sent me a pretty turquoise melamine cake stand. So I of course had to make something to go on it!

So after a little deliberation I decided to make a gluten free no bake blueberry and raspberry cheesecake, making the bottom layer a stronger blueberry flavour than the middle layer with a pink raspberry top layer. I decorated the top with fresh flowers from the garden.

Here's how...

Gluten Free

1 Cake

Method

Blueberry and Raspberry cheesecake

  1. Place the blueberries and sugar into a sauce pan and cook until the sauce thickens. Leave to one side to cool.

  2. Butter and line a 23cm loose-bottomed tin with baking parchment.

  3. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs

  4. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs

  5. Place crumb mixture into the tin and press down lightly with the end of a wooden spoon.

  6. Whip double cream until stiff peaks form

  7. In a separate bowl whisk cream cheese, mascarpone cheese, icing sugar and vanilla extract until smooth

  8. Fold whipped cream into cream cheese mix

  9. Divide the mixture into three separate bowls.

  10. In the first bowl of cream cheese mix, fold in 2/3 of the blueberry sauce, till well combined.

  11. Spoon the blueberry cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

  12. In the second bowl of cream cheese mix, fold in the remaining blueberry sauce, till well combined.

  13. Spoon the blueberry cream mixture onto the first layer of blueberry cheesecake, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

  14. In the last bowl of cream cheese mix, fold in the mushed raspberry, till well combined.

  15. Spoon the raspberry cream mixture onto the second layer of blueberry cheesecake, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

  16. Place in fridge for 6 hours to set

To decorate

  1. Release cheesecake from tin and place on cake stand. Decorate with fresh flowers and serve immediately.

Ingredients

Blueberry and Raspberry cheesecake

  • 250g blueberries

  • 100g caster sugar

  • 300g gluten free digestive biscuits

  • 150g butter

  • 600g cream cheese

  • 600g mascarpone cheese

  • 300g icing sugar

  • 1 tsp vanilla (extract with seeds)

  • 260ml double cream

  • 100g raspberries (mushed with a fork)

To Decorate

See more...

Pretty melamine
Daisy plate 2
Gluten free blueberry & raspberry cheesecake
Gluten free blueberry & raspberry cheesecake 6
Turquoise melamine cake stand 2
Turquoise melamine cake stand 3
Gluten free blueberry & raspberry cheesecake 2
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Turquoise melamine cake stand 4
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