Desserts/ Holidays

Gluten Free Black Bottom Cheesecake

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.

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.

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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. 

Gluten Free Black Bottom Cheesecake. Chocolate graham crust, tangy cheesecake, and sweet berry topping.

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.

This post contains affiliate links. If you purchase something through these links, I will receive compensation at no additional cost to you. As always, I only link to products that we use and love and therefore think you will love, too!

This recipe is featured on Savoring Saturdays * Gluten Free Fridays * Free From Fridays * Allergy Free Wednesdays

Gluten Free Black Bottom Cheesecake. Chocolate graham crust, tangy cheesecake, and sweet berry topping.

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13 Comments

  • Reply
    Strength and Sunshine
    February 11, 2016 at 11:25 am

    How fun! Love that cookie crust!

  • Reply
    Raia Torn (@RaiaTorn)
    February 11, 2016 at 1:30 pm

    I just realized lately that I like cheesecake, and with that crust it sounds delicious!

    • Reply
      LifeAfterWheat
      February 11, 2016 at 2:20 pm

      I LOVE cheesecake! This is a great one, easy to make but the flavors are perfect!

      • Reply
        Raia Torn (@RaiaTorn)
        February 16, 2016 at 9:50 pm

        Thank you so much for sharing this with us at Savoring Saturdays, Celeste! :) Hope to see you back again this weekend. :)

  • Reply
    Allergy Awesomeness
    February 11, 2016 at 1:46 pm

    Where did you find that crust? That sounds so good!

    • Reply
      LifeAfterWheat
      February 11, 2016 at 2:21 pm

      There’s a link in the ingredients section to Amazon. Some grocery stores/health food stores sell them also but I’ve found it’s hit and miss. They have several flavors though and they’re delicious!

  • Reply
    Amanda | My Gluten-Free Miami
    February 11, 2016 at 2:15 pm

    I didn’t know they made a cookie crust! Looks delicious!

    • Reply
      LifeAfterWheat
      February 11, 2016 at 2:22 pm

      The crusts are great Amanda! We love making cheesecake with their Gingersnap crust, too :)

  • Reply
    flippindelicious
    February 12, 2016 at 5:23 pm

    OH yes please! I love the chocolate crust. But really, any thing with “cheesecake” in the title steals my heart!

    • Reply
      LifeAfterWheat
      February 12, 2016 at 10:17 pm

      That’s exactly how I am, anything cheesecake is a win for me!

  • Reply
    Espirational
    February 14, 2016 at 1:17 pm

    Love Cheesecake! Looks good!

  • Reply
    Paleo Sprinkles and Gluten Free Vegan Pop Tarts| Savoring Saturdays -
    February 20, 2016 at 6:13 pm

    […] this Gluten Free Black Bottom Cheesecake from Life After Wheat. It is no-bake […]

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