Updated: Dec 2, 2019
The easiest mixed berry cheesecake that there ever was.
Can easily be adapted to Gluten free
You will need:
Medium pie tin of 3 small pie tins
Measuring cups and spoons
Prep 30 minutes
Set time: 4 hours
For the crust:
1 Cup of roughly ground rolled or instant oats
A Teaspoon of baking powder
4 Tablespoons of melted coconut oil
1 teaspoon of vanilla essence
4 Tablespoons of water
For the berry cheesecake layer:
120 grams of frozen mixed berries
2/3 of a tin of coconut milk
3 tablespoons of sweetener of your choice ( I used Xylitol)
A teaspoon of vanilla essence
2 1/2 tablespoons of corn flour
100 ml of water
Preheat oven to 180°C. Grind down your rolled oats in your blender or food processor.
Add in the rest of the dry ingredients for the crust and mix until well combines.
Mix in the wet ingredients until a rough dough is formed.
Press the dough onto the bottom of your medium pie tin or into your 3 small pie tins.
Place in the oven and cook for 15 minutes or until slightly golden.
While your crust is cooking start with your berry cheesecake layer.
Place all of the ingredients for the berry layer except for the cornflour and water.
Blend until smooth and then transfer the mixture into the pot.
In a separate little dish mix the cornflour into the water until smooth with no lumps.
On medium heat, cook the berry mix until it just starts to boil. Slowly pour in the cornflour and water mix and continue to stir until the mixture thickens. Once the mixture is thick, pour on top of the crust. Allow to cool slightly on the counter and then transfer the cheesecake into the fridge to set for 4-6 hours.
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