Baked Gluten-Free Cheesecake with Mixed Berry Compote

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A smooth and rich gluten-free cheesecake baked to perfection and topped with a vibrant mixed berry compote for a fresh, tangy contrast. This american-inspired desserts (gluten-free) ready in about 80 minutes layers gluten-free graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 2 cups mixed berries (blueberries, raspberries, blackberries)
• 1 tbsp lemon juice
• 3 tbsp honey

Instructions

1. Step 1: Preheat oven to 325°F. In a medium bowl, combine 1 1/2 cups gluten-free graham cracker crumbs and 6 tbsp melted unsalted butter until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: In a large bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar until smooth and creamy, about 3 minutes using a hand mixer on medium speed.
3. Step 3: Add 2 tsp vanilla extract and 3 large eggs, one at a time, mixing just until incorporated after each addition. Then fold in 1/2 cup sour cream until the batter is smooth and glossy.
4. Step 4: Pour the cream cheese mixture over the crust in the springform pan and smooth the top with a spatula. Bake at 325°F for 55-60 minutes, until the center is almost set but still slightly jiggly.
5. Step 5: While the cheesecake bakes, combine 2 cups mixed berries, 1 tbsp lemon juice, and 3 tbsp honey in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries break down into a thick compote. Remove from heat and let cool.
6. Step 6: Remove cheesecake from oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. Spoon the chilled mixed berry compote over each slice before serving.