This indulgent, easy-to-make gluten-free blackberry cheesecake is a showstopper for any occasion. With a creamy, smooth cheesecake filling, a tangy blackberry sauce swirl, and a decadent homemade blackberry buttercream frosting, this dessert is both delicious and visually stunning. Perfect for those following a gluten-free diet, this cheesecake recipe features a gluten-free Oreo crust and is free from any artificial ingredients. Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet treat, this blackberry cheesecake will impress guests and satisfy your sweet tooth. With simple ingredients and step-by-step instructions, it’s easy to create a gourmet dessert at home.

Ingredients
Crust:
- 25 gluten-free Golden Oreos
- ¼ cup melted butter
Blackberry Sauce:
- 1 ½ pints fresh blackberries
- ¼ cup sugar
- 1 tbsp water or ½ tbsp lemon juice
Cheesecake:
- 32 oz cream cheese (4 blocks)
- 1 ⅓ cups sugar
- 1 pinch salt
- 4 eggs (room temperature)
- 2 tbsp Singing Dog vanilla bean paste
- ⅔ cup heavy cream (room temperature)
- ⅔ cup sour cream (room temperature)
Blackberry Buttercream:
- ½ cup fresh blackberries
- ¾ tbsp water
- 2 cups powdered sugar (sifted)
- Pinch of salt
- 1 tsp Singing Dog vanilla extract
- 1 ½ tbsp heavy cream
- 1 stick butter (room temperature)
Instructions
For the Crust:
- Lightly grease the sides of a 9-inch springform pan with coconut oil and line the bottom with parchment paper.
- Pulse the gluten-free Oreos in a food processor until finely ground. Add melted butter and pulse again until combined.
- Press the Oreo mixture firmly into the bottom and sides of the prepared springform pan.
- Bake at 320°F for 10 minutes, then remove from the oven. Set aside while you prepare the cheesecake filling.
For the Blackberry Sauce:
- Blend the blackberries and water in a food processor until smooth.
- Strain the mixture through a fine mesh sieve, pressing with the back of a spoon to extract as much juice as possible.
- Stir the sugar into the strained blackberry juice and set aside.
For the Cheesecake:
- In a stand mixer, beat the cream cheese on medium speed for 4 minutes until smooth.
- Add the sugar and beat for another 4 minutes.
- Mix in the salt and vanilla bean paste, then add the eggs one at a time, mixing after each addition.
- Add the sour cream and heavy cream and blend until fully incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty foil to prevent water from seeping in during baking.
- Pour half of the cheesecake batter over the crust. Drizzle one-third of the blackberry sauce over the batter and swirl with a toothpick.
- Add the remaining batter and top with the remaining blackberry sauce. Swirl again with a toothpick.
- Place the springform pan in a larger pan and add enough water to cover the bottom quarter of the springform pan.
- Bake at 320°F for 85-90 minutes, until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven, remove from the pan, and cool on a wire rack for another hour.
- Once the cheesecake has cooled to room temperature, cover with plastic wrap and refrigerate for at least 6 hours.
For the Blackberry Buttercream:
- Blend the blackberries and water in a food processor or using an immersion blender until smooth.
- Strain the mixture through a fine mesh sieve to extract the juice.
- In a stand mixer, cream the butter on medium-high for 2 minutes.
- Add the powdered sugar and mix on low speed until incorporated, then increase to medium speed until smooth.
- Add 2 tablespoons of the blackberry sauce, vanilla extract, and 1 tablespoon of heavy cream. Mix on medium speed for 1-2 minutes until creamy.
- If the buttercream is too thick, add more heavy cream until it reaches the desired consistency.
To Decorate:
- Using a piping bag with a 1M piping tip, pipe dollops of buttercream along the outer edge of the cheesecake.
Why You’ll Love This Recipe
This easy blackberry cheesecake combines a rich, creamy cheesecake filling with a sweet, tangy blackberry sauce and a decadent buttercream frosting. It’s gluten-free, indulgent, and visually stunning. The blackberry swirl throughout the cheesecake provides bursts of flavor in every bite, and the buttercream gives a delightful finish. Perfect for any special occasion or as a treat for your next gathering!
Tips, Variations, and Substitutions
- Crust Alternatives: If you prefer a different crust, try using gluten-free graham crackers or almond flour.
- Blackberry Sauce: You can substitute blackberries with raspberries or strawberries for a different fruity flavor.
- Dairy-Free: Use dairy-free cream cheese and butter alternatives to make this cheesecake dairy-free.
- Sweetener Substitution: If you want to make the cheesecake a bit lighter, you can use a sugar alternative like stevia or monk fruit sweetener.
- Freezing: This cheesecake freezes well. After cooling, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
FAQs
Can I make this cheesecake ahead of time? Yes, this cheesecake can be made in advance. It’s best when chilled for at least 6 hours, but it can be stored in the refrigerator for up to 3 days before serving.
Can I use frozen blackberries for the sauce? Yes, frozen blackberries can be used for the sauce. Just make sure to thaw and drain any excess moisture before blending.
Why is the cheesecake baked in a water bath? The water bath helps maintain even, gentle heat around the cheesecake, preventing cracks and ensuring a smooth texture.
Serving Suggestions
- Serve the cheesecake as is or top with extra fresh blackberries, a dusting of powdered sugar, or even a drizzle of additional blackberry sauce.
- Pair this dessert with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Enjoy this delightful and easy-to-make gluten-free blackberry cheesecake at your next gathering or as a treat for yourself!
Easy Blackberry Cheesecake Recipe
12
servings15
minutes1
hour30
minutesIngredients
Crust:
25 gluten-free Golden Oreos
¼ cup melted butter
Blackberry Sauce:
1 ½ pints fresh blackberries
¼ cup sugar
1 tbsp water or ½ tbsp lemon juice
Cheesecake:
32 oz cream cheese (4 blocks)
1 ⅓ cups sugar
1 pinch salt
4 eggs (room temperature)
2 tbsp Singing Dog vanilla bean paste
⅔ cup heavy cream (room temperature)
⅔ cup sour cream (room temperature)
Blackberry Buttercream:
½ cup fresh blackberries
¾ tbsp water
2 cups powdered sugar (sifted)
Pinch of salt
1 tsp Singing Dog vanilla extract
1 ½ tbsp heavy cream
1 stick butter (room temperature)
Directions
- For the Crust:
- Lightly grease the sides of a 9-inch springform pan with coconut oil and line the bottom with parchment paper.
- Pulse the gluten-free Oreos in a food processor until finely ground. Add melted butter and pulse again until combined.
- Press the Oreo mixture firmly into the bottom and sides of the prepared springform pan.
- Bake at 320°F for 10 minutes, then remove from the oven. Set aside while you prepare the cheesecake filling.
- For the Blackberry Sauce:
- Blend the blackberries and water in a food processor until smooth.
- Strain the mixture through a fine mesh sieve, pressing with the back of a spoon to extract as much juice as possible.
- Stir the sugar into the strained blackberry juice and set aside.
- For the Cheesecake:
- In a stand mixer, beat the cream cheese on medium speed for 4 minutes until smooth.
- Add the sugar and beat for another 4 minutes.
- Mix in the salt and vanilla bean paste, then add the eggs one at a time, mixing after each addition.
- Add the sour cream and heavy cream and blend until fully incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty foil to prevent water from seeping in during baking.
- Pour half of the cheesecake batter over the crust. Drizzle one-third of the blackberry sauce over the batter and swirl with a toothpick.
- Add the remaining batter and top with the remaining blackberry sauce. Swirl again with a toothpick.
- Place the springform pan in a larger pan and add enough water to cover the bottom quarter of the springform pan.
- Bake at 320°F for 85-90 minutes, until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven, remove from the pan, and cool on a wire rack for another hour.
- Once the cheesecake has cooled to room temperature, cover with plastic wrap and refrigerate for at least 6 hours.
- For the Blackberry Buttercream:
- Blend the blackberries and water in a food processor or using an immersion blender until smooth.
- Strain the mixture through a fine mesh sieve to extract the juice.
- In a stand mixer, cream the butter on medium-high for 2 minutes.
- Add the powdered sugar and mix on low speed until incorporated, then increase to medium speed until smooth.
- Add 2 tablespoons of the blackberry sauce, vanilla extract, and 1 tablespoon of heavy cream. Mix on medium speed for 1-2 minutes until creamy.
- If the buttercream is too thick, add more heavy cream until it reaches the desired consistency.
- To Decorate:
- Using a piping bag with a 1M piping tip, pipe dollops of buttercream along the outer edge of the cheesecake.
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