serves / makes 8
60 prep time
60 mins cooking time


When I made my gluten and dairy free banoffee cheesecake I said in my post I was thinking a Black Forest cheesecake would be awesome. A few of you have got in touch to see if I had made it so I decided to take on the challenge. It is basically a baked chocolate cheesecake topped with cherries and blackberries and I hope you like it.

I tested it out on my parents, my Dad is my partner in crime when it comes to puddings and I’m assuming it passed the test as he left with another piece.




For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 100g dairy free dark chocolate, melted
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 2 tablespoons dairy free cocoa powder
  • 2 eggs, separated

For the topping:

  • 1 teaspoon cornflour
  • 1/2 lemon, juiced
  • 40g caster sugar
  • 300g cherries and blackberries
  • 2 tablespoons water


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  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the melted chocolate, cream cheese, caster sugar, cocoa powder and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the chocolate mix
  9. Pour over the biscuit base and bake for 50 minutes
  10. Remove from the oven and allow to cool
  11. Chill in the fridge for a couple of hours or overnight, if possible
  12. For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
  13. Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top, serve immediately

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