Gluten-free Blackberry & Rose Pistachio Cheesecakes with Homemade Graham Crackers (Egg free, No Bake!)
Your quest for a creamy, dreamy cheesecake without the gluten ends here! I’m super thrilled to share two irresistible cheesecake recipes to elevate your dessert game. Loaded with the classic tang of blackberry and the floral notes of rose pistachio, these cheesecakes are a must-try!
How to make A gluten-free base for my cheesecake?
You can use store bought gluten-free graham crackers for making the base of your cheesecake, however, we all know how expensive gluten-free products are.
So, with just a little bit of effort, and using this simple gluten-free graham cracker recipe, you can easily make egg-free and gluten-free crispy graham crackers for a fraction of the cost.
How to make gluten-free cheesecake
Can I make cheesecake without a springform pan?
While a springform pan makes it easier to take out your cheesecake, you CAN absolutely make a cheesecake without it! You can use a regular cake pan or a loaf pan but just make sure you line it with parchment paper at the base and sides of the pan. It will be easier to lift the cake by carefully holding the parchment paper pieces that run through the base of the pan and extend on the sides of the pan.
How to prevent the cheesecake base from cracking?
Traditional cheesecake recipes are baked with the filling (which usually contains eggs) and the pan is placed in a water-bath (a dish filled with water) to prevent the crust from cracking due to the lack of moisture or the base being overcooked. Sometimes, water may seep into your springform pan making your cheesecake soggy :(.
But don’t worry, in this recipe, we’ll form the crust using the gluten-free graham cracker crumbs compacted with butter and sugar and bake until it is nice and crispy without adding the filling! Once the crust cools down completely, we’ll add the filling. So, this gives the best of both worlds- a crispy crust like the traditional “Baked” cheesecakes without the hassle of a water bath!
Can I use frozen blackberries for my cheesecake filling?
Absolutely! In this recipe, I’m using a blackberry compote which can be make using fresh or frozen blackberries. The only thing to bear in mind is that the cooking time may vary. Check for the consistency of your compote and accordingly increase the cooking time if required.
How to make blackberry compote?
For making the blackberry compote you just need 2 ingredients – blackberries and sugar. Optionally, you could add some lime juice.
- 1.5 cup Blackberries (fresh or frozen)
- 3/4 cup Granulated white sugar
* optional 1 tsp lemon juice
- In a pan add the blackberries and sugar on low-medium heat you can add 1 tbsp of water if there is not enough moisture. The sugar melts, as the blackberries are cooking, the mixture gains more liquid.
- Let the mixture simmer for about 10-15 minutes stirring and making sure there are no berries sticking to the bottom of the pan. At this stage, take a spoon and check the consistency of the compote.
- The desired compote consistency is that of a thick chunky sauce.
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How long does the Cheesecake last?
You can easily enjoy the cheesecake stored in the refrigerator for 5-7 days. Cover the cheesecake with a plastic wrap to prevent the top from becoming dry.
Can I make this recipe vegan?
You bet! Here are some tips to make this recipe vegan:
- For the crust instead of butter, just use coconut oil in the same ratio.
- Substitute regular cream cheese with plant based cream cheese using the same ratio.
- Vegan cream cheese mixed with lemon juice is a great replacement for sour cream.
- Coconut cream is a great heavy cream vegan alternative and uses the same ratio.
What ingredients do I need to make my gluten-free Cheesecake base?
For the gluten-free cheesecake base you need:
- 200 gms Gluten-free Graham crackers
- 1/4 cup Melted butter
- 2 tbsp Brown sugar
*Optional Vanilla Extract or cinnamon for flavor
Step by step instructions for making a cheesecake base
The Base Mixture
- In a food processor add 2 cups of gluten-free graham crackers (about 200 gms). Process for 2-3 minutes or until the graham crackers are finely ground. Open the food processor and check for consistency, the crumbs should have a uniform consistency.
- Add in brown sugar, vanilla extract and melted butter to the mix. Mix thoroughly with a spatula or using your hands. The mixture should have a wet sand consistency.
Prep for Baking
- Prepare your baking pans / springform pans by thoroughly coating the sides and the base with melted butter or butter spray. This helps release the cheesecake out of the pan with ease.
- Line the base and the sides with parchment paper. I highly recommend this as it also holds the cheesecake better.
- Add the crumbs mixture to the prepared pan(s) firmly pressing down on the base and on the edges. We want our cheesecake to have a nicely defined wall so firmly press down the mixture against wall as well.
*I’ve prepared 2 pans, a 6 inch pan for my blackberry cheesecake and a 3 inch pan for my rose pistachio
Baking
- Bake the crust in the preheated oven at 350 deg F for about 8-10 minutes or until the edges have turned light brown.
- Turn off the oven, take out the crust(s) and let them cool completely.
What ingredients do I need for blackberry cheesecake?
Refer here for gluten-free cheesecake base ingredients.
For the blackberry cheesecake filling you’ll need:
- Blackberry Compote
- Cream cheese
- Sour cream
- Heavy cream
- Powdered sugar
- Lemon rind
- Cornstarch
Step by step instructions to make blackberry cheesecake
Preparation
- Prepare the cheesecake base by following the recipe.
- Make sure the cream cheese is at room temperature. The heavy cream and sour cream need to remain chilled.
- Sieve the powdered sugar to make sure there are no lumps.
- Take out lemon rind and set aside.
- Blend 1/4 cup of blackberry compote into a smooth paste and set aside.
Blackberry cream filling
- Add the cream cheese in a large mixing bowl and blend using a stand mixer or a hand mixer. Since the cream cheese is at room temperature and is soft, it starts becoming fluffy after 2-3 minutes.
- At this stage, add in the powdered sugar in batches while continuing to blend. This will take about 1-2 minutes until the sugar gets well combined. Keep scraping down the walls of your mixing bowl using a spoon or spatula to mix them uniformly.
- Add in 2 tbsp of cornstarch in batches while continuing to blend using the hand mixer. Add in sour cream, lemon rind and blend for another 30 seconds.
- Add 2 tbsps of blackberry compote paste to the mix and blend.
- I didn’t sieve the compote paste as I don’t mind the tiny pieces, for a smoother texture, sieve the blackberry compote paste before adding.
- In another bowl, add heavy cream and 1/3 cup of powdered sugar in batches. Using a hand whisk blend for about 1-2 minutes or until soft peaks are formed.
- Now fold in the heavy cream mix into the blackberry cream mixture using a spoon or a spatula. We don’t want to over mix as it leads to deflating the mixture.
The Assembly!
- Pour the blackberry cream cheese filling into our cooled cheesecake base.
- Spread it evenly using a spatula. Now cover it with a plastic wrap and refrigerate for at least 4 hours or overnight for the cheesecake to set.
Serving your blackberry cheesecake
Serve your gorgeous blackberry cheesecake with fresh blackberries or mixed berries topped with some blackberry compote and enjoy!
What ingredients do I need to make Rose Pistachio Cheesecake?
For making the cheesecake base refer here.
Rose Pistachio Cheesecake Filling
- Cream cheese
- Heavy cream
- Sour cream
- Powdered sugar
- Cornstarch
- Rose water
- Pistachios
- Rose petals (for garnish)
Step by step instructions for making rose pistachio cheesecake
Preparation
- Prepare the cheesecake base by following the recipe.
- Make sure the cream cheese is at room temperature. The heavy cream and sour cream need to remain chilled.
- Sieve the powdered sugar to make sure there are no lumps.
- Roast pistachios on the stove top or in the microwave. Let them cool, crush them using a small blender and set aside.
Rose Pistachio Cream cheese Filling
- In a mixing bowl add in the softened cream cheese and blend using a hand mixer or a stand mixer. Add in the powdered sugar in batches and blend until well combined.
- Add in the sour cream and mix well. Then, blend in cornstarch. Add heavy cream and mix for just 30 seconds taking care not to over mix. Blend in rose water.
The Assembly
- Onto the cooled cheesecake base, add the rose pistachio cream cheese filling. Then, add a layer of crushed pistachios and then the remaining cream cheese filling.
- Top off your aromatic and luxurious cheesecake with additional crushed pistachios and rose petals.
- Cover with a plastic wrap and let it refrigerate for about 4 hours.
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Gluten-free Blackberry & Rose Pistachio Cheesecakes with Homemade Graham Crackers (Egg free, No Bake!)
Your quest for a creamy, dreamy cheesecake without the gluten ends here! I'm super thrilled to share two irresistible cheesecake recipes to elevate your dessert game. Loaded with the classic tang of blackberry and the floral notes of rose pistachio, these cheesecakes are a must-try!
Equipment
- 1 Hand mixer
- 2 Mixing bowls
- 2 Springform pans
Ingredients
Blackberry Compote
- 1.5 cups Blackberries Fresh or frozen
- ¼ cup Granulated sugar
- 1 tsp Lemon juice optional
Cheesecake Base
- 200 gms gluten-free graham crackers
- ¼ cup Melted butter
- 2 tbsp Brown sugar
- 1 tsp Vanilla extract
Blackberry Cream cheese Filling
- 8 oz Cream cheese
- ¼ cup Sour cream
- ½ cup Heavy Cream
- ½ cup Powdered sugar
- 2-3 tbsp Blackberry compote
- 2 tbsp Cornstarch
- ¼ cup Fresh blackberries for garnish (optional)
Rose Pistachio filling
- 4 oz Cream cheese
- 2 tbsp Sour cream
- ¼ cup Heavy whipping cream
- ⅓ cup Powdered sugar
- 1 tbsp Cornstarch
Instructions
Blackberry Compote
- In a pan add the blackberries and sugar on low-medium heat you can add 1 tbsp of water if there is not enough moisture.
- Let the mixture simmer for about 10-15 minutes stirring and making sure there are no berries sticking to the bottom of the pan. At this stage, take a spoon and check the consistency of the compote. It should be thick and sauce like.
Gluten-free cheesecake base
- In a food processor add 2 cups of gluten-free graham crackers (about 200 gms). Process for 2-3 minutes or until the graham crackers are finely ground. Open the food processor and check for consistency, the crumbs should have a uniform consistency.
- Add in brown sugar, vanilla extract and melted butter to the mix. Mix thoroughly with a spatula or using your hands. The mixture should have a wet sand consistency.
- Prepare your baking pans / springform pans by thoroughly coating the sides and the base with melted butter or butter spray. This helps release the cheesecake out of the pan with ease.
- Line the base and the sides with parchment paper. I highly recommend this as it also holds the cheesecake better.
- Add the crumbs mixture to the prepared pan(s) firmly pressing down on the base and on the edges. We want our cheesecake to have a nicely defined wall so firmly press down the mixture against the wall as well. *I've prepared 2 pans, a 6 inch pan for my blackberry cheesecake and a 3 inch pan for my rose pistachio
- Bake the crust in the preheated oven at 350 deg F for about 8-10 minutes or until the edges have turned light brown. Turn off the oven, take out the crust(s) and let them cool completely.
Blackberry cream filling
- Make sure the cream cheese is at room temperature. The heavy cream and sour cream need to remain chilled.
- Sieve the powdered sugar to make sure there are no lumps. Take out lemon rind and set aside.
- Blend 1/4 cup of blackberry compote into a smooth paste and set aside.
- Add the cream cheese in a large mixing bowl and blend using a stand mixer or a hand mixer. Since the cream cheese is at room temperature and is soft, it starts becoming fluffy after 2-3 minutes.
- At this stage, add in the powdered sugar in batches while continuing to blend. This will take about 1-2 minutes until the sugar gets well combined. Keep scraping down the walls of your mixing bowl using a spoon or spatula to mix them uniformly.
- Add in lemon rind and 2 tbsp of cornstarch in batches while continuing to blend using the hand mixer. Add in sour cream and blend for another 30 seconds. Add 2 tbsps of blackberry compote paste to the mix and blend.
- I didn't sieve the compote paste as I don't mind the tiny pieces, for a smoother texture, sieve the blackberry compote paste before adding.
- In another bowl, add heavy cream and 1/3 cup of powdered sugar in batches. Using a hand whisk blend for about 1-2 minutes or until soft peaks are formed.
- Now fold in the heavy cream mix into the blackberry cream mixture using a spoon or a spatula. We don't want to over mix as it leads to deflating the mixture.
Assembling the Blackberry cheesecake
- Pour the blackberry cream cheese filling into our cooled cheesecake base. Spread it evenly using a spatula. Now cover it with a plastic wrap and refrigerate for at least 4 hours or overnight for the cheesecake to set.
Rose Pistachio Cream cheese Filling
- In a mixing bowl add in the softened cream cheese and blend using a hand mixer or a stand mixer. Add in the powdered sugar in batches and blend until well combined.
- Add in the sour cream and mix well. Then, blend in cornstarch. Add heavy cream and mix for just 30 seconds taking care not to over mix. Blend in rose water.
Assembling Rose pistachio cheesecake
- Onto the cooled cheesecake base, add the rose pistachio cream cheese filling. Then, add a layer of crushed pistachios and then the remaining cream cheese filling.
- Top off your aromatic and luxurious cheesecake with additional crushed pistachios and rose petals. Cover with a plastic wrap and let it refrigerate for about 4 hours.