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blueberry ricotta cheesecake with almond crumble - gluten free dessert recipe thepetitecook.com

Blueberry Ricotta Cheesecake with Almond Crumble

Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
A simple, no-fuss blueberry ricotta cheesecake with almond crumble - It's light, refreshing and conveniently gluten-free.
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  • 100 g of butter melted
  • 250 g of almond flour
  • 2 tbsp of sugar

Ricotta filling:

  • 500 g of ricotta well-drained
  • 5 tbsp of sugar
  • 1 orange zested
  • 1 lime zested
  • 1/2 vanilla pod seeds scraped

Blueberry compote:

  • 450 g of blueberries
  • 2 tbsp of water
  • 2 tbsp of honey
  • 1/2 orange zested


  • Preheat the oven to 180°C/gas mark 4
  • For the crumble, mix together the melted butter, almond flour and sugar. Tip the mixture into a cake tin or baking tray lined with parchment and press firmly down into the base to create an even layer. Bake in the oven for 10 minutes, then allow to cool and break into crumbs.
  • For the ricotta filling, place the ricotta in a large bowl and mix with a hand blender until smooth and creamy. Add in the orange and lime zest, sugar and vanilla seeds, and mix through until combined. Refrigerate until ready to use.
  • Now make the blueberry compote. In a small saucepan, cook half of the berries, a little sugar, water and orange juice for 5 minutes. Add the rest of the blueberries and cook for 5 more minutes, stirring frequently. Allow to cool before serving.