fatia de cheesecake sem glúten de frutas vermelhas

Red Fruit Cheesecake


A delicious creamy and fluffy cheesecake with a gluten free Maria biscuits base, a red fruit topping with a touch of dark chocolate! Recipe created by Mariane Torraga Bruno dos Santos.


For the syrup:
400 g forest fruits, frozen
1 cup sugar
juice of a half lemon
For the base / bottom:
1 package Maria
100 g butter
For the filling:
300 g cream cheese
1 can condensed milk
1 cup crème Chantilly
1 package powder gelatin
1 tsp vanilla essence
For the decoration:
12 Biscotti con Cioccolato
to taste fresh berries
to taste mint leaves



  • Put the frozen fruit and sugar in a pot over medium heat and stir for around 20 minutes until a syrup forms.
  • Turn off the heat, stir in the lemon juice and set aside for assembly.


  • Grind the biscuits in a food processer and add the butter.
  • Beat the mixture until it is smooth.
  • Remove from the processor and line a circular baking pan with a detachable base (around 20 cm diameter) with the mixture.
  • Put in the pre-heated oven (180°C) for around 10 minutes.
  • Remove from oven and set aside for assembly.


  • In a mixer, beat the cream cheese until the texture becomes creamy.
  • Add the condensed milk and Chantilly. Beat to mix.
  • Next, add the powder gelatine and vanilla essence.
  • Beat lightly until aerated and smooth.
  • Turn off the beater and set aside for assembly.


  • Distribute the biscuits on the side of the baking pan with the base previously baked.
  • Distribute the filling on top of the base and delicately smooth it.
  • Pour on the syrup.
  • Place the mixture in the refrigerator for about 6 hours until firm.
  • Remove from the refrigerator and decorate with the red fruits and mint leaves. Serve.
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