No-bake cheesecake with gooseberries


Use either the crumb crust or the basic coconut flour pie crust for this pie. Chill the crumb crust in the fridge while making the filling. The coconut pie crust has to be baked beforehand ( for 9 min) and then cooled down before filling. The links to the recipes are below…

(Use either a glass tart dish or a springform pan 21cm diameter. Line the sides of the pan with baking paper and spray.)


1 x condensed milk – link to the recipe is below…..

250g cream cheese at room temperature

250ml cream

125ml lemon juice

5 ml vanilla

Extra xylitol to taste / optional (make it fine in a coffee grinder)

10ml gelatine mixed in 25ml cold water – allow to ‘sponge’

Add 50ml boiling water to the ‘sponged’ gelatine and stir to dissolve


Using a whisk attachment, beat the cream cheese to remove any lumps. Add the cream, lemon juice, condensed milk, gelatine and vanilla and beat to combine. Taste for sweetness and if required, add more fine xylitol. Pour the filling into your choice of crust. Place in the fridge while you’re making the topping


200 g fresh gooseberries
1/4 cup water

1/4 cup xylitol syrup

2 tablespoons xylitol

2 tablespoon sugar free apricot jam (I use St. dalfour from Dischem)

5 ml gelatine combined with 10ml cold water OR a pinch of Xanthan gum to thicken the sauce.

Heat the water, syrup and xylitol and while stirring to boiling point. Cook for a minute or two then add the gooseberries. Cook for another minute or two, until just before they pop. Remove from the heat. Mix 5 ml gelatine in 10 ml cold water and wait for it to sponge. Add a little of the warm syrup to this and stir to dissolve the gelatine. Return it back to the pot with the gooseberries. Cool to room temperature, then pour over the cold, set cheesecake. Place back in the fridge to set overnight or for a few hours.
*Please note, the gelatine won’t set like stiff jelly, but will thicken the sauce a little. It will spill over the sides when you release it from the tin, but that’s the idea…*


15 thoughts on “No-bake cheesecake with gooseberries

    1. Hi Jenny. You need to select the FOLLOW option and provide your email address as the mails are sent by WordPress. If you need help doing this please go to my LOW CARB EATS AND TREATS Facebook page and look in the photos. I shared two screenshots with instructions. Hopes this helps😀


      1. Hi Leane, I was driving when your message came through. It was my daughter answering you without my permission….I don’t mind if you share the link to my blog for the recipes and maybe a photo on your blog. I would prefer it if you don’t re-post/type out, the recipes and publish them as if they are yours. I’m in negotiations for a book deal and there is copyright pending. Please let me know if you received this message. Regards, Jeanette


  1. Of Course! Ill use the picture and a description and have a link for the recipe, thanks so much i know my readers will love it. Cant wait to see what you cook up next! Let me know about that book I would love to buy a copy!


  2. Hi Jeanette, I just want to find out if you can help me with the ratio of normal cake flour vs almond flour/meal. I want to convert one of my old recipies to a healthier banting version. Thank


    1. Regular flour and almond is the same quantity, but because of the lack of gluten, use 1-2 teaspoons Xanthan gum. 1 teaspoon per cup. If you use coconut flour, use 1/3 cup for every 1 cup regular flour and increase the liquid…: 1 extra egg / and in read other liquids as well. Hope this helps.


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