No Bake Blackberry Cheesecake Recipe

We love a bit of foraging in the late summer, seeing what treats we can find in the hedgerows surrounding our gluten free bakery. This No Bake Blackberry cheesecake is a great use for foraged blackberries, or for other blackberry inspired recipes take a look at Blackberry CoulisFruit ChamBlackberry Syrup and Fruit Leathers.

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Serves 6

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Rapeseed oil, for brushing

4x 64g slices of Honeybuns Chocolate Caramel Shortbread

150g ricotta

50g icing sugar, sieved

200g cream cheese

150g blackberries, plus 75g blackberries for the coulis (or your choice of fruit)

1 tablespoon honey

Zest of 1 orange


Brush a 20cm sandwich tin or loose bottomed flan tin with the rapeseed oil.

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Pop your Chocolate Caramel Shortbread slices into a food processor and blitz until a crumble is formed. Alternatively, bash and roll your shortbreads with a rolling pin until they crumble.

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Put the shortbread crumble into the tin. Press it with your hands and smooth down with the back of a metal spoon, making sure it is evenly spread.

Whisk the ricotta, sieved icing sugar and cream cheese together and then spread over the base.

Decorate the top with the blackberries and orange zest.

Put the whole concoction in its tin in the freezer for 1-1 1/2 hrs.

To make the coulis, add 75g of blackberries in a small pan with 1 tablespoon of water and 1 tablespoons of honey. Stir on a gentle heat and then mash the berries using a fork.

Take off the heat and sieve the berry mixture into a bowl.

When you’re ready to serve, drizzle the coulis over your cheesecake.