Gluten Free No Bake Blackberry Frozen Cheesecake
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- 2 cups old fashion oats, Gluten Free
- 3 tablespoons coconut oil
- 2 tablespoons soy milk
- 1 cup pitted prunes
- 1/4 cup chia seeds
- 2 8oz 1/3 less fat cream cheese
- 6 oz fresh organic blackberries
- 1/4 cup honey
- 3/4 cup frozen lemonade concentrate, thawed
- 1 tablespoon agar powder, or 1 Tbsp unflavored gelatin
Adapted from eatgood4life.com
Line 8x8 square pan with parchment paper. This will allow you to release the cheesecake when it is set.
Place oats in the food processor and pulse for 10 seconds or so. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.
Press the crust mixture down onto the prepared pan and place in the fridge while you work on the filling.
Place the agar powder (or gelatin) and lemonade in a small sauce pan and heat for about 1 minute, just to dissolve the powder. In a bowl whip the cream cheese and honey. To this mixture add the lemonade with the agar powder already dissolved and mix through. Divide this mixture in half. Add the puree blackberries to one half of the mixture. Fold just until you get a marble effect like in the pictures.
Pour the white cream cheese filling over the crust followed by the blackberry one. Freeze for about 3-4 hours.
Before serving, run a knife over the edge of the cheesecake to loosen it up and place the cheesecake on a pretty plate. You may need about 20 minutes to bring the cheesecake to room temperature to be able to cut it through.
Store cheesecake in the freezer and thaw out about 20-30 minutes before serving.