This Gluten Free Blackberry Cheesecake has a graham cracker- like crust, a creamy goat cheese filling and topped with fresh blackberries. It’s grain free and naturally sweetened.
This is the first cheesecake I’ve shared that isn’t cashew based. Those are great, but now that I can tolerate goat cheese I knew I wanted to make one using that. It came out so so good and I know you will love it!
Grain Free Cheesecake Crust
I went with a traditional graham cracker-like crust. A mixture of almond flour, coconut sugar, coconut oil and cinnamon really gives the right flavor. It’s pressed into the bottom of the muffin liners and there’s no need to bake them. So simple!
Goat Cheese Cheesecake
The Cheesecake layer is a combination of goat cheese and goat yogurt. This mixture really gives the best texture and flavor and is simple to mix up. Add in a little maple or coconut sugar for sweetness and it’s ready. I used maple sugar just to give a light color, but coconut sugar will be just as delicious. This layer is poured on top of the crusts and placed in the freezer for an hour to set while the topping is made.
This fresh, delicious topping comes together quickly. The fresh blackberries are good down on the stovetop until they become sauce-like. A little maple syrup is added for a touch of sweetness. At the end, tapioca starch is added to thicken up the mixture and now the cheesecake is ready to be topped. Scoop this on top of the cheesecake layer and place back in the freezer.
Serving and Storing Cheesecakes
These are best kept in the freezer because they are too soft of a consistency in the fridge. I found they are best to remove from the freezer for about 20 minutes and then eat. This gives the layers a little time to soften.
These aren’t paleo, obviously since they contain goat cheese, but I do think they would work with a dairy free cream cheese and a coconut yogurt. Or a dairy free yogurt of choice as I know there are lots of options. Let me know if you try this and how it comes out!
I know you will love this gluten free blackberry cheesecake because they are light, fresh and so delicious! Here are some more berry desserts to enjoy:
- Paleo Vegan Strawberry Pop Tart Bars
- Vegan Paleo Blueberry Pie Crumb Bars
- Paleo Vegan Lemon Cookie Cups
- Vegan Paleo Strawberry Crumb Bars
Gluten Free Blackberry Cheesecake
- 8 oz goat cheese
- 1 cup goat yogurt
- 1/2 cup maple or coconut sugar
- 1 teaspoon vanilla
- Line a muffin pan with 12 parchment liners.
- Make the crust. In a small bowl, combine the almond flour, coconut flour, coconut sugar, salt, cinnamon, coconut oil, and maple syrup. Stir until mixture holds together. Divide evenly between the muffin liners and press down well. Place in the fridge while making the cheesecake.
- Make the cheesecake. In a medium bowl, combine the goat cheese, goat yogurt, maple (or coconut) sugar, and vanilla. Use a hand mixer to mix well. Mix until smooth and no lumps remain. Pour evenly on top of the crusts and place in the freezer for 1 hour.
- While the cheesecake is chilling, make the topping. Add the blackberries to a small sauce pan with the lemon juice and maple syrup. Cook over medium/low heat, stirring regularly until berries start to break down. Mix the tapioca flour with a tablespoon of water until smooth and add it into the blackberry mixture. Continue cooking until mixture is thickened, about 1-2 minutes. Let cool for 15 minutes then remove the cheesecakes from the freezer and top with the blackberry sauce. Place back in the freezer to set.
- These are best stored in the freezer. Remove and let sit out about 15-20 minutes for best texture before serving.