Easy Gluten-Free No-Bake Cheesecake with Berry Sauce
Ingredients
Crust:
- 1 cup oat flour
- 1/2 cup almonds
- 1/4 cup almond butter
- 2 tablespoon maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Cheesecake:
- 12 oz cream cheese
- 3/4 cup coconut cream solid
- 2 cups sweet potato cubes
- 1/2 cup maple syrup
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Fruit Compote Sauce:
- 1 cup fresh or frozen fruit
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 dashes salt
Instructions
- Peel and chop one large white sweet potato. Steam them until fork tender. Allow to cool before making the filling.
- Adding the fruit compote is optional. Add 1 cup of fresh or frozen strawberries, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a bowl to cool.OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth. Then it can be poured into a food-grade squeeze bottle for embellishing.
- Add the almonds to a food processor or high-speed blender and grind on high until they are crushed to a crumbly texture.Add the oat flour, almond butter, maple syrup, coconut oil, chia seeds, vanilla extract, cinnamon and salt and mix until well blended. It is the perfect consistency when you squeeze it together, and it holds its shape.Dump the crust mixture into a 9" spring-form pan lightly sprayed with non-stick cooking spray. Then, press the crust firmly into the bottom of the pan with your hands.
- Wash out your food processor bowl and blade. Then add the cream cheese, solid coconut cream, sweet potato cubes, maple syrup, lemon juice, vanilla, and salt and blend on high for several minutes until it is smooth and creamy.Pour the cream cheese mixture into the springform pan. Once filled, tap the pan a few times on the counter to remove any air bubbles.Place the pan in the fridge for 4 hours, or in the freezer for at least 1 hour for the filling to set. Then, you can easily remove the springform pan ring. You can eat the cheesecake frozen or set it out on the counter for 15-30 minutes until it's thawed to room temperature or your desired consistency.Drizzle the fruit compote using a spoon or squeeze bottle over the cheesecake layer. Then top with fresh fruit slices and optional whipped cream.
Video
Notes
Sweetness Level: Taste the cheesecake mixture and adjust the sweetness by adding more maple syrup before pouring it into the crust based on personal preference.
Sweet Potato Consistency: Steam or roast sweet potato cubes until fork-tender before blending for a smoother texture.
Cream Cheese: Ensure the cream cheese is at room temperature for easier blending and a smoother consistency.
Cheesecake Setting: Allow the cheesecake to chill for a minimum of 4 hours in the fridge or 1 hour in the freezer, or preferably overnight, for the best texture and flavor.
Did you make this recipe?Please let me know in the comments below how it turned out :)