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Gluten-Free Cheesecake with Fresh Figs and Honey

Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 8


For the base:

  • 6 ounces crushed gluten-free cookies (150 gr)
  • 4 ounces mascarpone cheese (125 gr)
  • 3 tablespoons butter (40 gr) melted

For the cake:

  • 1 pound soft cream cheese (500 gr) at room temperature
  • sugar (125 gr)
  • 6 ounces cream (200 ml)
  • 2 ounces mascarpone cheese (50 gr)
  • 1 tablespoon of gelatin (4 sheets)
  • 8 fresh figs halved
  • ¼ cup organic honey


  1. In a medium mixing bowl combine the crushed cookies, mascarpone and butter. Mix them until a dough comes together. Press the cookie mixture into the bottom of 9-inch springform pan.
  2. In another mixing bowl, beat the cream cheese until smooth. Add the sugar, cream and mascarpone and gently stir together.
  3. In a small bowl cover the gelatin with just enough boiling water to cover. Add it to the cheese mixture.
  4. Pour the cheese mixture on top of the base through a strainer and refrigerate it for at least 4 hours.
  5. Arrange the raw figs on top and drizzle with the honey.