Wondering which supplement is right for you? Take our quiz.

Slice of cheesecake - No Bake Mixed Berry Cheesecake - Amy Myers MD®

No Bake Mixed Berry Cheesecake

If you’re looking for a showstopper dessert for that upcoming summer event, you’ve got to try this Mixed Berry Cheesecake! This easy, no bake dessert comes together quickly with the help of a few ingredients. This filling is bursting with flavors of fresh berries, apricots, and coconut. It’s truly a perfect balance of creamy and fruity. It will be hard to stop after only one slice. The good news is this cheesecake comes loaded with healthy, AIP friendly and The Myers Way® approved ingredients, so you can have more than one slice!

Cheesecake with berries - No Bake Mixed Berry Cheesecake - Amy Myers MD®

AIP Cheesecake

No bake desserts require minimal effort but make incredibly scrumptious treats. This mixed berry cheesecake satisfies all your cheesecake cravings without any of the inflammatory ingredients that go into traditional cheesecake recipes.

This AIP cheesecake combines frozen mixed berries, coconut cream, and organic dried apricots. The filling consists of coconut flakes, AIP friendly tapioca starch, and gelatin.

Cheesecake - No Bake Mixed Berry Cheesecake - Amy Myers MD®

Gluten Free Pie Crust

Traditional graham cracker crusts call for inflammatory gluten. The crust for this mixed berry cheesecake uses softened dried apricots. Many gluten free substitutions call for dates, however, dates are high in sugar and should be cautioned against when dealing with gut infections such as SIBO or Candida. Apricots make a great substitution for dates. You still get the firm, chewy texture but without the extra sweetness. In addition to a natural sweet but tart flavor, apricots contain many nutrients. Some of these include Vitamin A, Vitamin E, beta-carotene, potassium, fiber, and antioxidants. 

To balance out the sweetness of the apricots, I add the coconut flakes, coconut oil, and a pinch of salt. Unsweetened organic coconut flakes give this mixed berry cheesecake crust a nice texture. The coconut oil helps bind the gluten free pie crust together when blending it all in a food processor. Coconut flakes contain a lot of fiber, which is good for our digestive systems. Coconut oil contains medium-chain triglycerides (MCTs). These help the body burn calories and keep you full.

To make the gluten free pie crust, combine all the ingredients in a food processor. Process until you get a uniform mixture. Look for a texture similar to that of a thick paste or putty. Transfer the date mixture into a 9-inch springform pan and press down gently with a spatula. You’ll want to spread the mixture all around the pan.

Ingredients in processor - No Bake Mixed Berry Cheesecake - Amy Myers MD®

Refrigerate the crust while you prepare the rest of the cheesecake.

Crust - No Bake Mixed Berry Cheesecake - Amy Myers MD®

Gluten Free Dairy Free Cheesecake

The filling for this mixed berry cheesecake is dairy free. In fact, it uses coconut cream as a substitute. This recipe actually uses five whole cups of mixed berries! Berries are very nutritious. In fact, they’re loaded with fiber and antioxidants, which help keep us full and help protect against oxidative damage. The coconut cream gives the cheesecake a creamy texture without the inflammatory dairy.

You have two options when it comes to coconut cream. You can either buy canned coconut cream for this recipe, or you can buy full-fat coconut milk and store the cans in the refrigerator overnight. This makes the coconut cream rise to the top. Open the cans without shaking or disturbing them and scoop out the white coconut cream. If two cans of coconut milk don’t yield one full cup of coconut cream, you can use some of the coconut water from the bottom of the can to make a total of one cup.

Additionally, you can use any combination of berries you like for this mixed berry cheesecake recipe. I like to use a frozen mix of cherries, blueberries, strawberries, and blackberries. Frozen fruit is so much more convenient and budget-friendly. Fruit is typically frozen within 24 hours of picking, which helps preserve its nutrients. Frozen fruit is also a great option for dessert in the winter when many berries are out of season. As always, make sure to choose organic and non-GMO varieties!

Another perk about this no bake dessert is that it’s thickened with tapioca starch and gelatin. Both of these help it set without needing to use eggs, flour, or cornstarch. Tapioca starch is a gluten free flour alternative that helps thicken the cheesecake. Gelatin, on the other hand, helps the cheesecake set and become solid.

Leaky Gut Revive®

Scoop of Leaky Gut Revive® - No Bake Mixed Berry Cheesecake - Amy Myers MD®

As if all these delicious fruits weren’t enough, this mixed berry cheesecake comes with the added gut and immune protection of Leaky Gut Revive® Strawberry Lemonade. This strawberry lemonade flavored powder uses gut soothing ingredients like aloe extract, slippery elm, and marshmallow root to help calm and protect gut integrity and mucous membrane health. It also doesn’t contain any added sugar. It’s so easy to mix and is a versatile and flavorful way to enhance drinks, snacks, and of course no bake desserts!

No Bake Dessert

Why are no bake desserts better? One reason is that they don’t heat your kitchen up. This works well during the summer months because you don’t have to heat your house up. It may even help lower your energy bill.Making no bake desserts also offers a healthier alternative to many of the traditional desserts out there. Plus, they’re super simple! It’s nice having a chilled treat that’s ready to go instead of having to bake something. 

To create the mixed berry cheesecake filling, you simply combine all the ingredients in a saucepan big enough to hold all the fruit. Place it on the stove and heat it over medium-low heat. As the fruit begins to melt, start stirring gently to combine all the other ingredients. Continue heating and stirring until all the tapioca starch and gelatin have dissolved, and until the fruit has thawed. Soon you’ll start to notice little bubbles forming around the edges of the pot. Do not bring the mixture to a boil, you just need to heat it enough to activate the gelatin.

Pouring cheesecake filling into crust - - No Bake Mixed Berry Cheesecake - Amy Myers MD®

Carefully transfer the no bake dessert mixture to a blender and blend until completely smooth. Next, pour the mixture on top of the prepared crust and refrigerate overnight, or for at least eight hours until the cheesecake sets.

Cheesecake filling - - No Bake Mixed Berry Cheesecake - Amy Myers MD®

To release the mixed berry cheesecake from the pan, run a sharp knife along the edge of the pan to loosen the cheesecake from the pan. Make sure the knife reaches all the way down to the crust so that the cheesecake filling does not get stuck to the cake pan. Then open the springform pan and remove the top part.

I like to decorate my mixed berry cheesecake with fresh berries and coconut flakes. You can also make a simple berry sauce following the instructions for strawberry sauce from this strawberry waffle recipe. You could also add edible flowers for a bit of flair! Some examples include viola, strawberry blossoms, or clover.

Slice of cheesecake with Leaky Gut Reive® - No Bake Mixed Berry Cheesecake - Amy Myers MD®

Slice this decadent no bake dessert into eight slices and enjoy chilled or at room temperature. As for storage, the cheesecake will keep well in the fridge for up to four days. Just make sure to keep it covered so it does not dry out. 

Slice of cheesecake - No Bake Mixed Berry Cheesecake - Amy Myers MD®

No Bake Mixed Berry Cheesecake


Course:

Servings

8

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

For the crust
  • 30 dried apricot
  • 2 cups unsweetened coconut flakes
  • 2 tbsp coconut oil
  • 1 pinch sea salt
For the cheesecake filling
  • 5 cups frozen mixed berries
  • 4 scoops Strawberry Lemonade Leaky Gut Revive®
  • 1 cup coconut cream
  • 1/4 cup tapioca flour
  • 2 packets gelatin
  • 1/2 tbsp sea salt
Cheesecake toppings
  • fresh berries
  • unsweetened coconut flakes

Instructions

  1. Soak the apricots in hot water for 5 minutes, then drain the water. Place the soaked apricots, along with the other crust ingredients, in a food processor. Pulse to combine, then process until a sticky ball forms. You might need to scrape down a few times to get everything to combine.
  2. Transfer the date mixture to a 9-inch springform pan and use a spatula or your fingers to press into the bottom of the pan to form a crust. Refrigerate while preparing the rest of the cheesecake.
  3. In a medium saucepan, combine all the ingredients for the cheesecake filling. Heat on medium-low heat, stirring frequently, until all the gelatin and tapioca flour dissolve. Also, make sure and the berries thaw completely and small bubbles form around the sides of the pan. Do not let the mixture boil.
  4. Carefully transfer to a blender and slowly add the Leaky Gut ReviveⓇ Strawberry Lemonade powder. Process until smooth. Pour the fruit mixture on top of the crust and refrigerate for at least eight hours, or overnight.
  5. Top with fresh berries and coconut flakes and slice to serve. Cover leftover cheesecake and store refrigerated for up to four days.
Guide to Leaky Gut eBook Cover