This gluten-free and dairy-free baked cheesecake is a game-changer for dessert lovers who navigate dietary restrictions. With its simple, healthful ingredients, this cheesecake offers a guilt-free indulgence that doesn’t compromise on flavor. Featuring a nutty base and a creamy, lightly tart yogurt topping enriched with fresh berries, it’s a refined dessert perfect for any occasion.
Why You’ll Love This Recipe:
This cheesecake combines the delightful crunch of an almond and rice flour base with the smooth sweetness of a vanilla yogurt layer. The inclusion of fresh berries adds a burst of freshness, making this dessert not only delicious but also visually appealing. It’s a great option for those seeking a lighter, healthier cheesecake without gluten or dairy.
Perfect Occasion:
Ideal for celebrations, family gatherings, or as a special treat to enjoy after a meal. It’s particularly suitable for those with dietary restrictions, ensuring that no one misses out on a slice of dessert heaven. Also perfect for brunch events or as a sophisticated dessert at dinner parties.
Decoration Tips:
Garnish the top with a sprinkle of dark chocolate shavings or curls to add a touch of elegance and a hint of chocolatey richness. You can also arrange some additional fresh berries on top for extra color and a burst of natural sweetness. A light dusting of powdered sugar (ensure it’s gluten-free) can also enhance the presentation.
- Prepare the Base:
- In a bowl, mix 1 cup of almond flour, 1/2 cup of rice flour, 2 tablespoons of maple syrup, 1 tablespoon of cashew butter, 1 tablespoon of plant milk, and 2 tablespoons of avocado oil until well combined.
- Press this mixture into the bottom of a prepared baking tin, using a fork to create an even layer and indentations.
- Pre-bake this base in an oven preheated to 356°F (180°C) for a short period while you prepare the topping.
- Make the Yogurt Layer:
- In a separate bowl, combine 1 cup of vanilla-flavored coconut yogurt, 4 tablespoons of maple syrup, and 1/4 cup of raspberries or other berries of your choice.
- Gently mix until the berries are evenly distributed in the yogurt.
- Assemble and Bake:
- Remove the pre-baked base from the oven and carefully pour the yogurt mixture over it.
- Return it to the oven and bake at 356°F (180°C) until the topping reaches a jelly-like consistency.
- Chill and Serve:
- Once baked, let the cheesecake cool slightly before placing it in the refrigerator to set completely.
- Chill for several hours until firm.
- Just before serving, top with dark chocolate shavings for a decadent finish.
Enjoy this delightful gluten-free and dairy-free baked cheesecake, a truly satisfying dessert that proves you can have delicious and nutritious in every bite!
