Gluten-Free Black Forest Cheesecake

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Average Rating: 5 | Rated By: 9 users

With Valentine’s day this coming week, I would like to suggest a Gluten-Free Black Forest Cheesecake

When I set out to make this gluten-free dessert, I wanted to make it extra special. Valentines is about chocolate and more chocolate. So, I made this black forest cheesecake.

This gluten-free dessert has it all, chocolate, cheesecake and fruit. Three different flavours and three different textures— an absolute perfection!


gluten free Black Forest cheesecake


the black forest cheesecake recipe details,

For the first layer, chocolate brownie. If you love rich chocolate brownies, you will be impressed!

For the second layer, a creamy cheesecake flavoured with pure vanilla. I kept the cheesecake layer simple because the third layer is packed with so much flavour

For the third layer, a rich cherry sauce with whole cherries. The sauce is swirled through the cake adding most delicious cherry flavour to all three layers

The cake is then finished off with even more chocolate. I highly recommend the chocolate curls. The curls are optional, but I feel the more chocolate, the better. Plus it makes the cake look pretty and special


gluten free Black Forest cheesecake


I am super excited about this black forest cheesecake because it turned out perfect. The chocolate brownie, the cheesecake and the cherries make this gluten-free dessert outstanding!

I know that this dessert recipe may look complicated. Honestly, it is super super easy!! You will need an electric mixer and the rest is straightforward. For the chocolate brownie layer, only seven ingredients plus salt.

For the cheesecake layer, only four ingredients, imagine that 🙂 Now for the cherry layer, if you want to make this dessert super easy, you can buy a gluten-free cherry pie filling and you are done. But as I make everything from scratch, I have included the easiest Gluten-Free Cherry Pie Filling recipe below.

Easy homemade gluten-free cherry pie filling

2/3 cup fine coconut sugar or sweetener of choice

1/4 cup tapioca powder/starch

2/3 cup water

1 Tbsp. Fresh lemon juice

4 cups frozen or fresh pitted cherries

In a large saucepan, combine sugar and tapioca powder. Add water and whisk until smooth. Stir in lemon juice and cherries and continuously stirring, cook over medium-high heat until the mixture thickens. About 3 – 5 minutes. Cool before using. If you find the mixture too thick, add a little more water until you reach desired consistency.

Our 10 favourite gluten-free recipes for Valentine’s day.

  1. Salmon with Thai coconut cream sauce
  2. Moroccan chicken rice dinner
  3. Stuffed pork tenderloin with spinach and goat cheese
  4. One-pot lasagna 
  5. Crispy Chicken a L’orange
  6. Warm Asian Chopped Chicken Salad
  7. Skillet Roasted Herb Chicken with Lemon Potatoes and Shallots
  8. Chili Lime Chicken with Chorizo Rice
  9. Santa Fe Skillet Chicken Dinner
  10. Tiramisu Cheesecake


  • 3/4 cup unsalted butter, melted
  • 1/2 cup fine grain coconut sugar or sweetener of choice
  • 1 tsp. Pure vanilla extract
  • 3 large eggs, at room temperature
  • 1/2 tsp. GF aluminum-free baking powder
  • Pinch of Himalayan fine salt
  • 8 oz. package low fat cream cheese, softened
  • 1 large egg, at room temperature
  • 1/4 cup fine coconut sugar or sweetener of choice
  • 1 tsp. Pure vanilla extract
  • 21 oz. can gluten-free cherry pie filling or homemade (recipe in comments)
  • Optional topping: chocolate curls. Use a vegetable peeler or knife to shave flat, thin shavings from a room-temperature block of gluten-free chocolate.
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  • Preheat oven to 360 F and line the bottom of a 10-inch springform pan with a circle of parchment paper and spray the entire pan with cooking oil
  • In a large mixing bowl using an electric mixer, add the butter, sugar and vanilla and mix until blended. Add one egg at a time and continue mixing until smooth
  • Add the dry ingredients and stir until just combined. Pour batter into prepared pan
  • For the cheesecake layer; beat cream cheese, egg, sugar and vanilla on medium speed until smooth. Pour cheesecake mixture evenly over the chocolate layer
  • Using a large spoon drop cherry pie filling over the cheesecake layer.Using a knife swirl the cherry pie filling into the chocolate layer. Do not over mix, just enough swirls to create a pattern.
  • Bake for 45 minutes, then cool in the pan for 1 hour. Refrigerate for 2 hours or overnight before serving. Top with chocolate curls if you wish
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