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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


3 x regular sized (85g) Honeybuns chocolate caramel shortbread slices

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200g cream cheese

150g ricotta

rapeseed oil for brushing your tin

50g sieved icing sugar

150g blackberries

plus 75 g blackberries & a 1 tbs honey for the coulis.

zest of 1 orange


Pop your shortbread slices into a food processor and blitz until a crumble is formed.

Or bash and roll your shortbreads with a rolling pin.

Brush an 8 inch or 20cm sandwich tin or loose bottomed flan tin with oil.

Pop the shortbread crumble into the tin and press in firmly with the back of a metal spoon.

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

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Pop the blackberries and orange zest over the top.

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Pop the whole concoction in its tin in the freezer for 1 hr-1hr 30mins.

To make the coulis simply pop 75g  of blackberries in a small pan with 1 tbs water & 1tbs honey. Stir on a gentle heat and then mash the berries using a fork or fish slice.

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

This coulis can then be drizzled over your cheesecake when you’re ready to serve.



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