Coconut Cheesecake With Berry Compote {Gluten-Free}

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I just had to share this glorious gluten-free coconut cheesecake with berry compote with you, especially before Valentine’s Day šŸ™‚ This is a healthy-ish version of cheesecake, and I will explain why.Ā This cake has a delicious oat crust topped with a creamy cheesecake made with light ricotta cheese, eggs, unsweetened coconut flakes, lemon zest, vanilla and a splash of pure maple syrup. The topping, fresh berry compote oozing with sweet and tart flavours complementing the coconut and vanilla flavours in the cheesecake. The best part is, the berry compote takes less than five minutes to make. So, if you are looking for an impressive gluten-free dessert for Valentines, this is it! But don’t stop at Valentines, this stunning dessert brings Sunday brunch to another level. Enjoy!


  • 1/3 cup almond flour
  • 1/4 tsp. Himalayan salt
  • 3 large eggs separated, plus 1 egg, divided
  • 1/2 cup pure maple syrup, divided
  • 3 Tbsp. unsalted butter, melted
  • 15 oz. (428 g) reduced-fat (light) good quality creamy ricotta cheese
  • 2 tsp. Pure vanilla extract
  • 1 Tbsp. Arrowroot starch
  • 1 Tbsp. Lemon zest (zest of 1 large lemon)
  • 3 cups mixed fresh berries, such as blueberries, blackberries, raspberries and strawberries (if you use strawberries cut them into smaller pieces)
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Arrowroot starch
  • Instructions

  • Preheat oven to 375 F and line bottom of 9-inch springform pan with parchment paper and grease the sides
  • Place rolled oats, 1/2 cup of coconut, almond flour and salt in food processor and blend until coarse ground. Add 1 egg, 1/4 cup maple syrup and butter and blend
  • Transfer to prepared pan and press into the bottom of the pan (not the sides) Bake for 10 minutes, then cool
  • Reduce oven heat to 350 F
  • Whisk together ricotta cheese, 3 egg yolks, remaining 1/4 cup maple syrup, arrowroot starch, lemon zest, vanilla and remaining coconut
  • Whisk 3 egg whites on high speed until stiff peaks form. Gently fold third at a time of whites into the ricotta mixture until combined
  • Pour batter over the crust and bake for 40 - 45 minutes, until no longer jiggly and the top is golden brown. Cool on a wire rack for 30 minutes, it will slightly deflate in the center. Then run a knife around the edge of cake and release the sides. Cool the cake completely,
  • To make the berry compote, combine ingredients in a small saucepan. Cook over medium heat until the sauce starts to bubble. About 5 minutes. Remove from the heat and cool
  • To serve, pour compote over the cake. Optional toppings chopped nuts and shredded coconut

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