Gluten free cheesecake with chocolate chips & mixed berries jam

Article may contain Amazon & affiliate links. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.

Been looking for a recipe for gluten free cheesecake crust? Made with gluten free cookies, chocolate chips and mixed berry jam, this gluten free cheesecake is not only one of the easiest but also a healthier version to the traditional chocolate chip cheesecake

Gluten free cheesecake recipe

I’ve recently found out a large variety of gluten free chocolate chip cookies. While I don’t have a gluten intolerance I thought I should try and see how my tummy feels if I switch to a gluten free cheesecake instead of the traditional one. Turns out even if you don’t have a problem with gluten, eating gluten free is quite beneficial to your body and well being; I felt a lot lighter after having a goof portion of this yummy gluten free cheesecake recipe, meaning that my tummy did not get bloated as it usually happens after I eat sweets and/or carbs!

Want more chocolate recipes?

Chocolate chip cheesecake

I am absolutely crazy about this cheesecake, I’m definitely going to use this recipe often, throughout the summer at all sorts of events and gatherings and even family parties! Sooo good but so easy to make and basically foolproof!

Gluten free cheesecake crust

I’ve decided to make my chocolate chip cheesecake a bit more interesting and truly delicious so I’ve made my own mixed berry jam to pair with my cheesecake. using fresh berries from my garden.

Chocolate chip cheesecake

Gluten free cheesecake

This recipe is not only one of the easiest recipes ever but also a healthier version to the traditional cheesecake! And the chocolate chip, cream cheese and berry jam is simply a match from heaven! Seriously this cake is the best I’ve had so far!

Free e-Cookbook:

9 Puff Pastry Desserts

Get the e-Cookbook "9 Puff Pastry Desserts" when you sign up for my recipe newsletter, to receive updates on new articles, products & offers!

Print Recipe Pin Recipe Rate this Recipe
5 from 8 votes

Gluten free chocolate chip cookies cheesecake

Been looking for a recipe for gluten free cheesecake crust? Made with gluten free cookies, chocolate chips and mixed berry jam, this gluten free cheesecake is not only one of the easiest but also a healthier version to the traditional chocolate chip cheesecake
Prep Time10 minutes
Cook Time30 minutes
Resting time3 hours
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cheesecake, gluten free cheesecake, gluten free cheesecake crust, gluten free cheesecake recipe
Servings: 12 slices
Author: Petro

Ingredients

For the crust

  • 20 gluten free chocolate chip cookies
  • 10 tablespoons unsalted butter melted

For the cheesecake

  • 12 oz cream cheese softened
  • 1/4 cup heavy cream room temperature
  • 1 egg room temperature
  • 1/4 cup powder sugar
  • 1 teaspoon vanilla extract

For the berry jam topping

  • 14 oz mixed berries fresh or frozen
  • 7 oz sugar

Instructions

  • Preheat oven to 350°F.
  • Line a cake mold with baking paper
  • Place the cookies in a plastic bag, preferably a resealable one.
  • Seal all but one inch of the bag and roll with a rolling pin to crush the cookies or use a meat beater. You can also process them in a food processor until they are a fine crumb.
  • Stir together cookie crumbs and melted butter.
  • Press the mixture into the bottom of the cake mold.
  • Beat room temperature cream cheese by hand or a mixer until fluffy (I'd recommend a mixer).
  • Beat in room temperature heavy cream.
  • Beat in egg, powder sugar and vanilla extract until no lumps remain (if you use all ingredients at room temperature, no lumps will form).
  • Evenly distribute cream cheese mixture over the crust.
  • Bake for 25-30 minutes, until the cake begins to brown.
  • Cool completely and refrigerate for at least 3 hours or overnight.
  • To make the topping, mix berries and sugar and boil for 15-20 minutes. If you want it with more syrup, 15 minutes will be enough. Stir in constantly once the mixture comes to a boiling point, particularly for the last 5 minutes.

Notes

Store the cake in refrigerator in an airtight container. It will last for 3-4 days in refrigerator or can be frozen for up to 3 weeks.
Add the topping when serving
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

Pin to save for later

Gluten free cheesecake

Most popular recipes:

Similar Posts

about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments