Gluten-Free Mixed Berry No-Bake Cheesecake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and creamy no-bake cheesecake made with a gluten-free almond crust and topped with a vibrant mixed berry compote. This American-inspired gluten-free recipe, ready in about 35 minutes, layers gluten-free almond flour, unsalted butter, cream cheese 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 350 calories and feeds 10, 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.

Prep: 25 min Cook: 10 min Serves 10 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups gluten-free almond flour with 6 tbsp melted unsalted butter and 2 tbsp granulated sugar. Press mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate crust for 20 minutes to set.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 2/3 cup granulated sugar and 1 tsp vanilla extract until smooth and creamy using a hand mixer.
  3. Step 3: In a separate chilled bowl, whip 1 cup heavy whipping cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
  4. Step 4: Spread the cheesecake filling evenly over the chilled almond crust. Refrigerate for at least 4 hours or until set.
  5. Step 5: In a small saucepan over medium heat, combine 2 cups mixed berries with 2 tbsp lemon juice. Cook for 5-7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Let cool completely.
  6. Step 6: Spoon the cooled berry compote over the set cheesecake before serving.

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