The lightest, most heavenly No Bake Blackberry Cheesecake you’ll ever taste. Rich with purple berries and infused with a perfect pairing of coconut, it’s utterly sublime to eat and equally beautiful to behold.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Originally posted 17th September 2014. Updated 12th August 2022
Don’t lose this recipe… PIN it for later…
No Bake Blackberry Cheesecake with Coconut – Superlight, moussey and perfectly purple
This No Bake Blackberry Cheesecake with Coconut is sublime. It’s fresh, creamy and ethereally light… But also perfectly fruity with wonderful coconut overtones and the most beautiful purple hue. It’s a feast for the eyes as well as the tastebuds. And it’s ready to turn heads at the smartest of dinner parties and celebrations.
It’s been on the blog since 2014, but has been made many times since. So, with it’s most recent appearance at GFHQ, I took the opportunity to re-photograph and to update the recipe and the post. It was long overdue.
What makes this no bake Blackberry Cheesecake special?
First… I’ll state at the outset that this is not your average no bake cheesecake. The filling is so light as to be bordering on mousse. It’s like a cloud… Fluffy, airy and almost virtuous. And without the typically heavy creaminess that most cheesecakes give. Why? Because it uses a balanced ratio of whipped coconut cream within the filling. This makes for an altogether lighter texture… All of which is gently set with a little gelatine.
Secondly… Unlike many ‘blackberry’ cheesecakes out there, this one incorporates freshly made blackberry puree right into the cheesecake filling. Not only does this ensure that blackberry fruitiness permeates every bite, but also creates the prettiest of purple hues throughout.
And of course… THIS cheesecake has been created Gluten Free! That definitely makes it extra special!
The gluten free inspiration for my Blackberry Cheesecake with Coconut
Strangely, this particular cheesecake was originally inspired by Schar (then called DS) gluten free Milk Chocolate Nobbles (chocolate biscuits with a hint of coconut). And while the biscuits didn’t have anything blackberry about them, they did make a fabulously crunchy, chocolate-coconut base. The blackberries happened to be in season and so the cheesecake evolved…
In updating the recipe however, I have made the base more flexible… Milk Chocolate Nobbles are not the easiest biscuits to source. So, I have switched them out for a combination of chocolate and standard Hob Nobs (I obviously used gluten free Hob Nobs, available in most supermarkets). Or instead, digestives or a non-oat alternative work equally well.
Either way, Blackberry, Coconut and Chocolate are (it appears) an incredible combination. And with coconut and blackberry becoming the main flavour pairing throughout, this is a cheesecake that will excite the tastebuds as much in its uniqueness as in its deliciousness.
A no bake cheesecake with gelatine
If you’ve checked the list of ingredients, you’ll have seen that this particular No Bake Blackberry Cheesecake uses gelatine as a setting agent. This is perhaps different to other No Bake Cheesecakes that you may be familiar with (like my Baileys Cheesecake and my Banoffee Cheesecake). But as I said above, this recipe is different…
But while the use of gelatine and coconut cream seems to make it exceptionally cloud-like, you can be certain there is no way of knowing the gelatine is there… That is, the filling is absolutely ‘mousse’ and not at all ‘jelly’.
If you are looking for a more traditional heavier no bake cheesecake texture, that’s fine too… Just head over to my epic recipe for Strawberry Cheesecake and use blackberry purée instead.
Pairing coconut in Blackberry Cheesecake… a perfect balance of flavour with clever ingredients
Coconut is added to this Blackberry Cheesecake through carefully selected base ingredients. Fundamentally, I’ve used coconut oil in place of butter when creating the biscuit base and a good ratio of coconut cream in the whipped cheese filling. Using coconut cream in the filling definitely brings a different sensory experience. And using coconut oil in the base seems to offer extra crunch as well as flavour.
There is also the option to add some desiccated coconut with the base biscuit crumbs, but I actually prefer the dessert without. Desiccated coconut can often taste gritty and chewy… And the balanced use of coconut oil and coconut cream offers a subtle yet very evident coconut vibe, without being overpowering.
Sourcing blackberries for making a Bramble Cheesecake
There are several options for sourcing the berries to make Blackberry Cheesecake with Coconut. You can…
- Buy them frozen – Definitely the best option if you are reading this out of season and haven’t picked and frozen them when they are free to forage…
- Pick them from the brambles and hedgerows during blackberry season – usually August-September in the UK. Since the berries are turned into purée for both the cheesecake filling and the jelly top, they don’t need to be ‘pretty’. I usually pick loads and freeze them ready for using in the winter months.
- Buy them fresh (but they are pretty hard to find and only available ‘in season’)
If you are new to blackberry picking, I’ve previously written lots of tips for picking the best blackberries… AND on how to wash, prepare and freeze them. You can find all my tips in my post for Blackberry Apple Crumble Slice.
Can I make this cheesecake using other fruit?
If blackberries aren’t your thing, then yes… It’s fine to make this cheesecake using other fruit. I would however, advise using a fruit that can be prepared into a smooth (ungrainy) purée for the best textured filling and a ‘glassy’ topped jelly. And also consider how well the fruit will pair with coconut flavour. Then providing you prepare everything as set out in the recipe (remembering to tone sweetness up or down for the fruit being used) and work to the volume advised (so that the filling and jelly set correctly), the results should be great. Try using…
- Raspberries, tayberries, cloudberries, mulberries, boysenberries, loganberries
- Blueberries or bilberries
- Blackcurrants, redcurrants
- Nectarines or peaches
- Plums or damsons
Topping the cheesecake with Blackberry Jelly
For the most beautiful and sophisticated finishing touch, I have added a shimmering, shiny homemade Blackberry Jelly layer. Don’t worry… It’s easy to make with some of the homemade blackberry purée. And so worth making the extra effort for that crowning touch. The jelly shimmers in the light and looks like an inviting purple pool of loveliness.
The jelly can be added while the cheesecake is still in the tin, OR… It can be added to the cake after it has been removed from the tin and a ‘walled’ border of cream has been piped around the edge (which will nicely contain it)… The first option however allows the choice of cream or no cream as you wish.
Is this cheesecake recipe gluten free?
Yes. As long as the base is made with biscuits that are certified gluten free, there are no other gluten-containing ingredients in the recipe. And that means it is easy to make safe for Coeliacs (Celiacs).
Of course, if you are not Coeliac and have no allergy or intolerance to wheat or gluten, then simply use standard biscuits to make the base.
What gelatine should be used to make Blackberry Cheesecake?
Gelatine is ‘graded’ according to its ability to gel and clarity. However, different grades of gelatine leaves are manufactured to compensate… Thus while one leaf of Platinum gelatine will weigh less than one leaf of (say) bronze gelatine, they will both have the same setting capacity.
While any gelatine leaves can be used to make Blackberry Cheesecake, I always use (Dr Oetker) Platinum leaves.It’s purity ensures the creamiest, smoothest of cheesecake mousses. And given that the jelly needs to shine, the purest and clearest of jelly finishes.
I’ve written in a little more detail about gelatine in my post for Raspberry Panna Cotta and also my post for Layered Blackcurrant Panna Cotta with White Chocolate.
If you are vegetarian or would prefer not to use animal gelatine, it’s fine to sub with Vegegel. Equally, if you can only get hold of gelatine powder, it will still set the cheesecake. However, for both alternatives, I would advise following the instructions on the packets regarding how to convert gelatine leaves to using powder or Vegegel.
How to store Blackberry Cheesecake (and getting ahead)
My Blackberry Cheesecake with Coconut can be made a couple of days ahead of when it is needed (although I would advise the cream decoration is done on the day it is required). But it MUST be stored in the fridge. To protect it from other fridge smells, I would suggest storing in an airtight container or covering the tin with some foil or clingfilm.
Providing all the ingredients are well in date when the cheesecake is made, it should stay fresh (stored in the fridge) for 3 to 4 days.
Blackberry cheesecake is NOT suitable for freezing.
Ready to make Blackberry Cheesecake?
I really hope you love this Blackberry Cheesecake recipe. Like I said, it’s not your standard no bake cheesecake, but boy, is it light and sublime to eat. If you have any additional questions, just ask and I will do my best to help. You can leave a comment at the bottom of the post, ping me an email or contact via social media. Find me on Instagram, Facebook, Pinterest or Twitter.
For all our other gluten free cooking and baking inspiration, check out the Gluten Free Recipes Index. I’m pretty certain it’s easy to navigate and it’s the gateway to finding ALL our amazing recipes… Whether sweet or savoury, decadent or everyday. And if there’s anything that’s missing… Just shout! If I think I can do it, I’ll try and add it to the list.
Happy desserts and baking
Other seasonal bramble recipes at Gluten Free Alchemist
Blackberry Cheesecake with Coconut (No Bake)
- large plastic food bag + rolling pin
- microwave or hob and saucepan
- piping bag and nozzle – optional
- 80 g coconut oil melted
- 300 g Hob Nobs mix of chocolate and plain gluten free as required (or Schar GF Milk Chocolate Nobbles or chocolate digestive biscuits or oat-free alternative) – Crushed
- 30 g chopped roasted hazelnuts
- 5 to 10 g desiccated coconut optional
Blackberry Purée (makes approx 300 ml)
- 500 g blackberries fresh or frozen
- 2 tbsp golden caster sugar
- 1 tbsp lemon juice
Blackberry Cheesecake Filling
- 5 leaves platinum gelatine 8.8g
- 200 g blackberry puree (taken from above)
- 300 g Mascarpone cheese
- 85 g icing sugar confectioners/powdered sugar
- 1 tsp vanilla extract
- 250 ml coconut cream chilled
- 250 ml double cream (heavy cream)
Blackberry Jelly Glaze
- 50 ml blackberry puree (approx) from above
- 25 ml water (approx) to make up to 75 ml
- 1 tbsp caster sugar
- 1 leaf platinum gelatine
- 300 ml/g double cream heavy cream
- 1 tbsp of icing sugar confectioners/powdered sugar
- Extra blackberries to decorate
- Base-line an 8 or 9 inch inch loose-bottomed (springform) cake tin (3 inches/7 cm deep) with baking paper. Completely line the sides also, by cutting a long (diameter-length) strip of baking paper and laying against the insides of the tin so that it overlaps at the ends and pokes above the height of the tin.
- Crush the biscuits in a strong plastic food bag by bashing with a rolling pin, or by pulsing in a blender.
- Melt the coconut oil in a medium-sized bowl by gently heating in a microwave set to medium (20 second bursts, stirring between each) or over a steaming pan of water.
- Add and stir in the crushed biscuits, nuts and desiccated coconut (if using) until the mixture looks damp and evenly coated.
- Spoon the biscuit mix into the base of the tin and spread into an even layer, gently pressing together with the back of a spoon to condense.
- Place in the fridge to chill and set.
- Place the blackberries and sugar in a saucepan and gradually bring to a simmer over a low to medium heat, stirring frequently and squeezing the berries against the side of the pan with the back of a wooden spoon to release the juice.
- Simmer for about 10 minutes, stirring intermittently until the fruit softens and has reduced slightly.
- Remove from the heat and (preferably while the fruit is still warm) force the puree from the berries through a sieve (set over a jug or bowl) to remove the pips and fibrous bits. Be firm and rub through with the back of a spoon to force as much of the smooth fruit through as possible. Discard the fibre.
- Add the lemon juice, stir and set aside.
Blackberry Cheesecake Filling
- While the blackberry puree is still warm, place 5 gelatine leaves in a shallow dish and cover with cold water. Leave to soak for 10 to 15 minutes and then drain the excess water.
- Mix 200 g of blackberry puree with the gelatine and stir until the gelatine is completely dissolved. If the liquid has become too cool, heat gently over a pan of simmering water or in the microwave to re-warm. Once dissolved, set aside to cool, stirring frequently.
- To speed up the cooling process, the puree bowl can be placed in a roasting tin or larger bowl filled with iced water (being careful not to let any additional water get into the puree).
- While the puree is cooling and in a separate bowl, beat the cream cheese, icing sugar and vanilla extract until smooth and well combined.
- Add and beat in the chilled coconut cream.
- Finally add the double cream and beat until the mixture forms softly whipped peaks (be careful not to allow it to become too stiff).
- When the gelatine-puree mix has cooled to room temperature, gently fold into the whipped cream mixture and spoon into the cake tin on top of the biscuit base.
- Smooth the top and chill for at least 4 hours until completely set.
- When the cheese cake is set, soak a gelatine leaf in cold water for 10 to 15 minutes.
- While the gelatine is soaking, mix the remaining blackberry puree with cold water to make it up to 75 ml and place in a small saucepan with the sugar.
- Heat gently, stirring until the liquid comes to a simmer and the sugar dissolves. Remove from the heat.
- Drain the gelatine leaf and add to the warm puree, stirring until completely dissolved.
- Cool the mixture to room temperature (stirring frequently).
- With the cheesecake still in the tin, spoon or pour the blackberry jelly over the top and spread or tilt until it is even.
- Chill the cheesecake until the jelly glaze is set and then carefully remove the cake from the tin. (It may help to run a knife around the jelly edge to release from the baking paper).
- Very carefully peel off the baking paper from the sides (and if possible (with help if necessary) from the bottom).
- Transfer the cheesecake to a serving plate.
Additional decoration (optional)
- If using, lightly whip the double cream for the decoration with the icing sugar until it forms very soft peaks.
- Use an open star tip to pipe the cream round the edge of the cake.
- Decorate with extra fresh blackberries.
- Unclip the tin a tiny bit and very carefully run a flat-sided/butter knife around the edge of the cheesecake.
- Next, carefully open the spring of the tin completely.
- Open the tin as wide as possible and very gently lift it off and over the cheesecake. You can alternatively opt to carefully push the cheesecake up through the sides of the tin with your hand supporting the base, but I find it cleaner and easier to work the other way round if the tin will open wide enough.
- Very carefully remove the baking paper from the sides.
- Use a palette knife to carefully loosen the biscuit base of the cheesecake from the tin.
- With the support of a couple of palette knives/fish slice/cake lifter, transfer the cheesecake to the serving plate.
- If you wish, you can smooth the sides of the cheesecake gently using a flat/butter or palette knife.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Blackberry Cheesecake with Coconut shared with
- Fiesta Friday #445 with Angie
- What’s For Dinner #380 with The Lazy Gastronome
- Full Plate Thursday #602 with Miz Helen’s Country Cottage
- Cook Blog Share 2022 Weeks 33 & 34 with The Rare Welsh Bit
Kacie Morgan says
I love homemade cheesecakes. If I had a bigger family, I would make them more but they seem to go to waste if I make them, as it is just me. Love the sound of your blackberry cheesecake – bet the coconut adds a delicious twist.
Oh no… That’s such a shame… You could always make a much smaller one xx
Your cheesecake is simply stunning Kate. It looks elegant, beautiful and delicious. The dark jelly on top is inspired and really gives the whole thing its wow factor. Your pin with the blackberries and coconut is rather clever too.
Thank you so much Choclette. It’s a firm favourite here and I’m always trying new ways to make it pretty xx
Angie | Fiesta Friday says
That’s a pretty cheesecake. I wonder if I can modify this and use elderberries instead. My trees are loaded this year!
Thanks Angie. I don’t see why not. I saw you had loads of elderberries. I’d definitely try it xx
Helen at the Lazy Gastronome says
Holy Moly that looks amazing!! Thanks so much for sharing this delicious post at the What’s for Dinner party!! I so appreciate your support AND your great recipes!
Thank you Helen. You are most welcome. Always lovely to share over on your site xx
Victoria Mold says
Hi this BLACKBERRY-COCONUT CHOCOLATE NOBBLE CHEESECAKE looks incredible, just noticed the sizes and weights between normal gelatine sheets and vegan ones are considerable. Would you be able to give the size and weight of the sheets in the recipe so it’s easier to replace them with the correct amount of vegan ones please. that would be brilliant! I’m going to make this for a summer BBQ for family after lockdown is finally over, hopefully! Great website, thankyou!
Thank you Victoria. It’s super-light and less dense than many unbaked cheesecakes.
It’s a recipe I really need to update and when I do, I’ll add a recipe card with the alternatives.
In the meantime…
I use leaf gelatine which is about 1.6g per sheet. So for the cheesecake, that will be about 8g (5 leaves). 4 leaves (6.4g) apparently should set about 1 pint of liquid.
1 sachet (6.5g) of vege gel apparently should set 1 pint of liquid.
So I guess we’re talking about 8.1g vege gel OR whatever the calculation is for the product you are using to set about 1¼ pints..
That’s a bit of guess work, and if you are subbing the cream for an alternative too, you may need to adjust.
I hope that’s at least a little help xx
Lou, Eat Your Veg says
Oh my this looks outstandingly delish Kate not to mention stunning! I'm a big fan of using coconut products too, but really need to experiment more….next up in a cheesecake maybe! Thanks so much for entering this beauty to September's Four Seasons Food Challenge, and my apologies in taking until now to get around to reading your post.
What a stunning recipe! Best of luck with the competition and thank you for sharing with Shop Local 🙂
Jibber JabberUK says
I love cheesecake and my favourites are always ones made with berries or cherries. It looks so perfect and professional. Thanks for linking up.
Kate Glutenfreealchemist says
Thanks Ness. Me too! Always a pleasure to link up with Love Cake.
The Caked Crusader says
Anything with coconut always gets my undivided attention. Love the colour of this – it looks fab
Kate Glutenfreealchemist says
Thanks CC. I love the colour too!
Kate- this must be the most beautiful Autumnal cheesecake! All the very, very best with the competition
Kate Glutenfreealchemist says
Thanks Kate. The blackberries are pretty much at an end down our way now….. so glad I managed to make the most of them!
What can I say: this is AMAZING! Beautifully presented and surely really really seriously good. It looks like something out of a very good patisserie. And you have made perfect use of blackberries, is season now.
You stand a good chance of winning here. Good luck xxx
Kate Glutenfreealchemist says
Thank you Alida. It tasted amazing! Even better knowing that the blackberries were foraged for free!
Laura Denman says
Oh wow this looks so dreamy. So light and yet creamy and fruity and delicious. The perfect combination of summer (not that we've had much of that) and autumnal blackberries =)
Kate Glutenfreealchemist says
Thank you Laura. Dreamy is a perfect description! Yes….. Autumn blackcurrant dreaminess!
It truly is beautiful. Wish you luck with the competition, you just never know x
Kate Glutenfreealchemist says
Thanks Shaheen. Fingers crossed!