Coconut Cheesecake With Berry Compote {Gluten-Free}

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Average Rating: 5 | Rated By: 3 users

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

This is a healthy-ish version of 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 topping, it 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. So, if you are looking for an impressive gluten-free dessert for that special occasion, this is it! Another gluten-free dessert you may enjoy is the gluten-free Black Forest cheesecake, it is beautiful and delicious!


  • 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
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  • 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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