Gluten Free Black Bottom Cheesecake: A sinfully decadent dessert that is simple to make (no-bake!) and features layers of crisp chocolate, tangy cheesecake, and a sweet berry topping of your choosing.

It’s perfect for any holiday or get together! Use cherries or strawberries for the perfect Valentine’s Day dessert to share with that special someone. Substitute fresh berries for a light summer treat. The possibilities are endless and the results will satisfy every time you make it!

This recipe is simple enough to whip up in just a few minutes, but definitely doesn’t taste that way. 

Black Bottom Cheesecake

  ThereIsLifeAfterWheat.com

 *gluten-free *soy-free *oat-free *nut-free

Notes:

• Using low fat versions of the cream cheese or sour cream will alter the texture so I recommend using full-fat.

Ingredients:

• 1 Mi-Del Gluten Free Chocolate Snap Pie Crust
• 12 oz (1 1/2 {8 oz} packages) full fat cream cheese, softened
• 1/2 cup sugar
• 1 tsp lemon juice (fresh or bottled)
• 1 tsp vanilla extract
  
•  1/2 cup full fat sour cream
• 1 cup cool whip
• 1 cup pie filling (I used strawberry for the one pictured, cherry or blueberry is great, too!)
• Grated chocolate or chocolate rolls for garnish, optional

Instructions:

1. Whip cream cheese with a mixer for 2 minutes (I used a KitchenAid with the whisk attachment). Scrape sides with spatula.
2. Add sugar and whip another 2 minutes. Scrape bowl with spatula.
3. Add lemon juice, vanilla, and sour cream. Beat about a minute until smooth and thoroughly mixed, scraping bowl with spatula if needed.
4. Gently fold in cool whip with spatula until thoroughly combined.
5. Spoon mixture into pie crust and smooth.
6. Spread pie filling over the top, leaving about 1″ around the edges for the cheesecake layer to show.
7. Refrigerate overnight, garnish with chocolate if you want (who doesn’t???), slice, and serve!

***Please be sure all ingredients you use are gluten free.