Today I’m sharing this Gluten Free White Chocolate Berry Cheesecake Slice. Last week I shared the delicious Dark Chocolate and Pistachio Hedgehog slice recipe which turned out to be a hit with all those who tried it! I even debated making it again on the weekend, but wanted to make (and taste) a lighter slice containing fruit, given we are in the midst of summer. So I decided on this White Chocolate Berry Cheesecake slice.
It was very quick and easy to make and perfect to take to my friend’s birthday party. My husband was also particularly happy with the choice, given cheesecake is one of his favourites.
Hope you enjoy it too and thanks for reading!
The Naughty Dietitian
- 200 g plain sweet gluten free biscuits (I used Schar Gluten Free Maria Biscuits).
- 100 g butter, melted
- 375 g cream cheese, softened
- 1/2 cup (125g) sour cream
- 1/2 cup caster sugar
- 2 eggs
- 100 g white chocolate coarsely chopped
- 3/4 cup (90g) frozen berries (I used frozen blueberries, blackberries and raspberries).
Grease and line a 19 x 29cm slice tray with baking paper.
Place the biscuits in the food processor and process until they resemble fine crumbs. Add the butter and process until well combined. Then spoon the mixture into the prepared tray and press mixture firmly and evenly to create the slice base. Chill in the refrigerator for 30 minutes.
Preheat oven to 160°. Place the cream cheese and sour cream in the stand mixer (or food processor) and beat on medium speed using the paddle attachment until smooth. Add the sugar and eggs and continue to beat on medium speed until the mixture is smooth with no lumps.
Sprinkle the biscuit base evenly with white chocolate and frozen mixed berries. Pour over the cream cheese mixture. Gently tap the tray to settle the mixture. Bake in preheated oven for 20-25 minutes or until filling has just set. Turn oven off and leave the door ajar. Set aside to cool in oven for approximately 20 minutes. Then place in the fridge uncovered to cool completely. Once set, cut the slice into squares and serve.