Rachel Khoo


Posted by Rachel

July 2nd, 2015

Recipe: No bake berry cheesecake {video}

No bake berry cheesecake

My No bake berry cheesecake is a great, gluten-free way to celebrate all those fab summer berries – and a perfect accompaniment to a lunch or dinner.


150g of buckwheat groats
100g of mixed seeds (a mix of sunflower, pumpkin, golden linseed, hemp and sesame seeds).
50g of butter
2 tbsp of maple syrup

For the filling:
280g of cream cheese, at room temperature
1 vanilla pod, seeds removed
4 tbsp of maple syrup, or to taste
250g of mascarpone, at room temperature
250g of full fat yoghurt, at room temperature

A punnet each of blueberies, strawberries and raspberries


Toast the buckwheat and the mixed seeds in a large dry non-stick frying pan for 4-5 minutes. Toss the pan regularly to toast them evenly. Place the seeds in the bowl of a food processor. Add the butter and maple syrup. Blend for 2 minutes, scrape down the sides and blend for a further minute.

Line the base of a 20cm spring form tin with baking parchment. Place the buckwheat and seed mix in the bottom, and press it down firmly and evenly across the base. Chill in the fridge while you make the filling.

Beat the cream cheese with the vanilla and the maple syrup to smooth. Add the mascarpone, followed by the yoghurt. Whisk to a smooth consistency and to remove any lumps. Add more syrup if you want it sweeter. Pour into the time evenly. Add a couple of large dollops of coulis to the top and stir into the cream cheese (you’ll get a pale purple top). Smooth the top. Leave to set in the fridge for at least 4 hours. Before serving decorate with the berries. Run a knife around the edge before moving the spring form to serve.

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5 thoughts on “Recipe: No bake berry cheesecake {video}

  1. Hello!

    In the ingredients it´s never mentioned the yoghurt and the icing sugar. How much of each ingredient I should add?

    Thank you!

    Love your work!


  2. Hi ~Could you tell me how much yogurt is in the filling?I cant’ fin d in list of ingredients or it is on personal preference? 

    1. Hi Tonya and Nitzine – thanks for bringing this to my attention. I’ve amended the recipe to include the 250g of yoghurt! I’d love to hear how it goes 🙂

  3. It still doesn’t say how much icing sugar is needed. Can you replace the sugar by maple syrup or honey entirely perhaps?

    1. Hi Cato, this cheesecake substitutes the icing sugar for maple syrup. I’ve amended the recipe above – thanks for the heads up! If in doubt, watching the YouTube video of the recipe should usually clear things up 🙂

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