Gluten Free No bake blackberry Frozen Cheesecake
This is one of my favorite no bake cheesecakes, gluten Free No bake blackberry Frozen Cheesecake. So easy, healthy and delicious.
Well well well, here it is, my first live post in my new blog site! Gluten Free No bake blackberry Frozen Cheesecake
I am super thrilled and beyond excited. I have worked really hard to incorporate some better information and with the help of Lindsay, the web designer from Purr, much better features for you to navigate the blog. Do you like it? I do, so I hope you do too.
You have to check out my E-book section. These two books, that I really worked hard on for the past 8 months, have really good recipes so I hope you like them. I am working on a couple more but these will take a few more weeks before I can have them up.
Anyhow, I know it is not summer, or spring time for that matter, but to be honest I am really getting tired of the snow and cold. It is almost April, and in NJ, we are still having snow and really cold weather.
I really want to start making frozen and refreshing treats. I couldn’t wait any longer, so I guess you are in luck. This no bake blueberry frozen cheesecake is to die for.
This Gluten Free No bake blackberry Frozen Cheesecake is really versatile since you can add any other fruit of your choice, so get creative. I think the colors are rather pretty and your kids will really enjoy eating it.
I had actually made another version a while back, a lemonade version, that was also very good. I think I liked this one better because the consistency was more of my taste. Either way, they were both good.
On another note, I think I am going to be taking a few days brake from the blog world, a much needed rest. I have worked really hard the past 6 weeks so me and my family will be going on a mini vacation up in the Tennessee mountains for 2 weeks. I will be back with new goodies to share with you at the beginning of April, so stay tuned for those.
I hope you like the new site and features. See you back in 2 weeks or so
Enjoy!
Here you can see the prepared crust. I used a 8×8 baking pan previously lined with parchment paper. Also, you can see the puree blackberries. I used my blender to do this.
Half the cream cheese mixture and add the blackberries to one half of it. Swirl for a few strokes obtaining a marble effect.
…and here you can see the final result after freezing the cheesecake for a few hours. You may have to thaw out the cheesecake for 10-15 minutes before being able to cut through it!
PrintNo bake blackberry Frozen Cheesecake
Miryam's original recipe
Yield: 10 servings
Total Time: 30 minutes
Ingredients:
Crust
- 2 cups old fashion oats, Gluten Free
- 3 tablespoons coconut oil
- 2 tablespoons almond milk
- 1 cup pitted prunes
- 1/4 cup chia seeds
Filling
- 2 8oz 1/3 less fat cream cheese
- 6 oz fresh organic blackberries
- 1/4 cup honey
- 3/4 cup frozen lemonade concentrate, thawed
- 1 tablespoon agar powder, or 1 Tbsp unflavored gelatin
Directions:
Line 8x8 square pan with parchment paper. This will allow you to release the cheesecake when it is set.
Place oats in the food processor and pulse for 10 seconds or so. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.
Press the crust mixture down onto the prepared pan and place in the fridge while you work on the filling.
Place the agar powder (or gelatin) and lemonade in a small sauce pan and heat for about 1 minute, just to dissolve the powder. In a bowl whip the cream cheese and honey. To this mixture add the lemonade with the agar powder already dissolved and mix through. Divide this mixture in half. Add the puree blackberries to one half of the mixture. Fold just until you get a marble effect like in the pictures.
Pour the white cream cheese filling over the crust followed by the blackberry one. Freeze for about 3-4 hours.
Before serving, run a knife over the edge of the cheesecake to loosen it up and place the cheesecake on a pretty plate. You may need about 20 minutes to bring the cheesecake to room temperature to be able to cut it through.
Store cheesecake in the freezer and thaw out about 20-30 minutes before serving.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I LOVE the new site! It looks absolutely amazing. Lindsay did a great job. You must be so happy! :)
And these bars look fantastic, too. A great first post in your new site!
You most definitely deserve a break from the blog. I hope you have some time to relax and clear your mind of all things blogging. Have fun and congratulations on your new page because it’s really, really awesome. :)
Thanks Erin, it was a lot of work. I haven’t been able to do much but the blog for the past 2-3 weeks doing some intense work. I have a few things to still update but I think I will take my time for those changes :-) Thanks for the compliments, I am glad you like it.
Congrats!! Your new site looks gorgeous, I love it! And of course your cheesecake bars look wonderful too. Blackberries are so beautiful, I just love their color! Have a great trip!
Heidi, thanks so much. I worked really hard, of course Lindsay the designer as well, I was very picky on things so I am sure I drove her nuts towards the end. I am glad to see you back blogging :-)
congratulations on the new website. i love the new look. it’s so clean and crisp, i love that. this looks delicious.. never made blackberry cheesecake.. great recipe and so colorful.
Thanks so much :-) I am glad you like it!!
Wow! The cheesecake looks delicious! And, I love your new website. It looks great. Great design. =)
Thhis is so beautiful and irresistible with the combo of flavours and texture.
Miryam, your new design is gorgeous!! I absolutely love it. It’s perfect for you. Going off to explore some more… Oh, and this cheesecake is to die for. Got to try it this summer! I know a frozen dessert would be the perfect cure for hot Texas days ahead…
I am hosting a Mother’s Day Brunch and I’m going to make these and serve them with the mimosa’s! Thanks for sharing this recipe!
Very cool, I hope they like them. Let me know how they turn out.
Thanks for visiting my blog.
i love your new website and congrats on the cookbook :) :) this is such an amazing recipe and indulgent yet healthy. Have a great time up in TN you totally deserve it :)
Hi!
My name is Ana and I’m from Seville, Spain. I´ve just found out your blog thanks to Texanerin Baking blog and I’ve fallen in love with it, actually I’ve just bough your wonderful book. I cannot wait to prepare all these yummy and healthy recipes. And on top of all of this…acabo de leer que naciste y te criaste en España!! Me encanta! Llevo un año buceando por blogs de clean eating porque es algo que me apasiona, pero en España ya sabes que todo llega un poco más tarde, así que siempre visito blogs norteamericanos y voilá, te encuentro a ti.
Sobre mí, soy una profe de primaria especialista en enseñanza de lengua inglesa y de español para extranjeros, tengo 34 años y me encanta cocinar, comer, el deporte y aprender todo lo que pueda.
Un saludo desde Sevilla y te sigo leyendo!
Hi Ana, how cool ;-) as a matter of fact I am going to Seville this summer. We are staying in Moriles, Cordoba de donde son Los familiares de mi madre! Que bien que me has encontrado ;-) Alomejor nos podemos ver en Sevilla! Muchas gracias por comprar el libro, espero que te guste! Nos vemos.
Wow…. This looks fantastic, love the colours.
Anda! Qué bien! Pues si vienes a Sevilla sería genial conocernos! Por cierto, me encanta el libro. Esta mañana lo he estado leyendo y babeando con las recetas. El único problema es que muchos de los ingredientes son prácticamnte imposibles o casi imposibles de conseguir en Sevilla. Ahora estoy en Málaga, donde viven mis padres, una zona llena de ingleses y alemanes y he buscado algunos como los arándanos azules…pero no hay forma. También estoy investigando para conseguir la harina de coco y las semillas de chia, y creo que acabaré haciendo un pedido a alguna web. Ya sabes, aquí siempre vamos unos años por detrás.
This looks amazing! Thanks for sharing.
These look and sound delicious! Will make these for sure!
Hi, I think your site might be having browser compatibility issues.
When I look at your blog site in Firefox, it looks fine but when opening in Internet Explorer, it has some overlapping.
I just wanted to give you a quick heads up!
Other then that, superb blog!
Hi, my name is Victoria and I love your recipes. I have made quite a few and everyone in my family loves them. Just a quick question for you, I can not find lemon concentrate in Greece where I live, could you please suggest a substitute?
You can make your own lemon concentrate in place of a store-bought product. You need equal parts sugar and water, and a ratio of 8-10 lemons for every 1 cup of water used. Combine the sugar and water in a saucepan on the stove, bringing the mixture to a medium-high boil; cook it until the sugar has dissolved. Stir frequently so that you don’t burn the sugar. Once the sugar and water mixture has cooled, add strained, fresh lemon juice and lemon peel. If you’re not using the concentrate right away, place it in an airtight container and store it in the freezer for up to 1 yr.
Hello there…..
How much is 2 8oz 1/3 less fat cream cheese?
16 ox total, two packs of cream cheese!
Aww so delicious. I love it much.