This gluten free raspberry cheesecake recipe by our gluten-free baking expert Alanna Taylor-Tobin has a few different components, but each is simple to make. Both the crust and filling come together quickly in a food processor, and the jam and sour cream topping can be prepared while the cheesecake bakes. (You can also use store-bought raspberry jam.)
Raspberry Cheesecake with Chocolate Crust Gluten-Free Recipe
FOR THE CRUST:
- 1/4 cup almond flour (we like Bob’s Red Mill)
- 1/4 cup sweet white rice flour (we like Koda Farms Mochiko)
- 1/4 cup cocoa powder, preferably Dutch process
- 1 tablespoon tapioca flour
- 2 tablespoons sugar
- Scant 1/4 teaspoon fine sea salt
- 2-1/2 tablespoons cold unsalted butter, diced into 1/2-inch cubes
- 1/2 teaspoon pure vanilla extract
FOR THE FILLING:
- 1 pound cream cheese, at room temperature
- 1/3 cup sugar
- 1/8 teaspoon fine sea salt
- 1 egg, at room temperature
- 1 teaspoon strained fresh lemon juice
- 1 teaspoon vanilla paste or pure vanilla extract
- 1 recipe Sour Cream Topping (below), or 1/2 cup sour cream
- 1 recipe Raspberry Chia Jam (below), or 1/2 cup raspberry jam
Make the crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8 by 4-inch or 9 by 5-inch loaf pan with parchment paper that overhangs the sides for easy removal from the pan.
In a food processor, combine the almond flour, sweet rice flour, cocoa powder, tapioca flour, sugar, and salt. Add the butter pieces and vanilla. Run the processor until the dough comes together in moist clumps, about 30 seconds, depending on the butter temperature. Pour the dough into the prepared pan and press to form an even crust. Bake until set and fragrant, 15 to 20 minutes (remove from the oven if it begins to smell like it’s burning). Immediately use the back of a spoon to press the crust down to help it hold together when sliced. Let cool.
Make the filling: Lower the oven temperature to 300ºF. In a clean food processor, combine the cream cheese, sugar, and salt and process until smooth. Add the egg, lemon juice, and vanilla and process until smooth, scraping down the bowl and blade as needed. Spread the cheesecake batter over the baked crust and bake and until the cheesecake is slightly puffed on top and wobbles very slightly when you give it a wiggle, 30 to 40 minutes. Let cool slightly.
Pour the sour cream topping over the top of the cheesecake. Using a teaspoon, dollop the jam over the sour cream, then use the tip of a chopstick or knife to swirl the topping. Return the cheesecake to the oven until the topping is fairly set when shaken, 10 to 15 minutes longer.
Cool in the pan to room temperature, then chill until firm, at least 3 hours and up to 2 days.
To serve, use the parchment paper to lift the cheesecake from the pan. Place the cheesecake on a cutting board, peel away the parchment, slice, and enjoy.
Sour Cream Topping
- 1/2 cup sour cream
- 1 tablespoon sugar
- 1/4 teaspoon pure vanilla extract
In a small bowl, stir together the sour cream, sugar, and vanilla until combined.
Raspberry Chia Jam
- 1-1/2 cups fresh or frozen raspberries
- 3 tablespoons sugar
- Juice of 1/2 lemon
- 1 tablespoon chia seeds
In a small saucepan over medium heat, bring the raspberries, sugar, and lemon juice to a simmer and cook, stirring frequently, until the berries have broken down a bit and the sauce bubbles thickly, about 5 minutes. Mash the berries lightly if needed. Remove from the heat, stir in the chia seeds, and let cool to room temperature.
Photography Alanna Taylor-Tobin
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