Skip to Content
Madison Area Gluten Intolerance Chapter

No Bake Berry Cheesecake

Crust:
1 cup almonds
1 cup unsweetened coconut
3 tablespoons coconut oil or butter
3 tablespoons coconut sugar or granulated sugar
1/4 teaspoon cinnamon (optional)

Blend almonds and coconut in processor until nuts are fine. Add sugar and coconut oil or butter, adding more oil or butter as needed until the crust sticks together. Press firmly into a 9-inch pan.

Filling:
16 oz cream cheese
1/2 cup honey
1 tablespoon vanilla
1/2 cup cream
1-2 cups black raspberries or mulberries

Beat all ingredients together until combined and the cream thickens. Spoon about half of the mixture onto crust. Layer 1-2 cups of black raspberries (or mulberries) over the top, then spoon the rest of the cream cheese mixture on top. Chill and serve with raspberry syrup.

Syrup:
Black raspberries (or mulberries)
Water
Sugar to taste
Splash of lemon juice

Heat berries, water, sugar, and lemon juice over medium heat until boiling. Boil, while stirring often, for around 5 minutes or until desired consistency is obtained. Strain the seeds from the berries using a fine mesh strainer, pressing down on the pulp to push through as much of the berry mixture as possible. Note: the amount of water is variable, depending on the juiciness of the berries and amount of berries used.