Coconut Cheesecake With Berry Compote {Gluten-Free}

I just had to share this glorious Gluten-Free Coconut Cheesecake With Berry Compote because it is so insanely delicious!

This is a healthy-ish version of coconut cheesecake, and I will explain why…

This gluten-free dessert has a buttery oat crust topped with a creamy cheesecake. The cheesecake layer is made with light ricotta cheese, eggs, unsweetened coconut flakes, lemon zest, vanilla and a splash of pure maple syrup.

for the cheesecake crust…

The gluten-free crust is made with certified gluten-free rolled oats, coconut, almond flour, one egg, butter, and lightly sweetened with pure maple syrup.

Even novice cooks can make this crust. To make the crust, place the ingredients into a food processor and process until coarsely ground. Then press the mixture into a springform pan and par-bake for ten minutes. Done!

The topping  is a stunning fresh berry compote oozing with sweet and tart flavours complimenting the coconut and vanilla flavours in the cheesecake. Need I say more?

the best part is, the berry compote takes less than five minutes to make…

To make the berry compote, add berries into a small saucepan. Stir in fresh lemon juice and tapioca starch. Cook over medium heat until the sauce starts bubbling. This takes about 4 – 5 minutes. Remove the compote from the heat.

Once the compote is cooled it is ready for the coconut cheesecake.

What I love about the berry compote you can use it over chia pudding, ice cream, overnight oats, in gluten-free crepes, over apple cinnamon pancakes or waffles. There are so many uses for this freshly made healthy berry compote.

So, if you are looking for an impressive gluten-free dessert for that special occasion, coconut cheesecake is it! Another gluten-free dessert you may enjoy is the gluten-free Black Forest cheesecake, it is beautiful and delicious!