No bake Gluten free Strawberry Cheesecake

5 from 2 votes

No bake Gluten free Strawberry Cheesecake

Easy no bake gluten free strawberry cheesecake. Perfect no-bake summer dessert. Beautiful Vibrant color and flavor. Made with a gluten-free cheesecake crust and filled with strawberry flavored cream cheese filling. No one will believe it's gluten free!

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 429kcal

Author: Amanda

Equipment

9 inch springform round baking tin

Ingredients

Cheesecake base

320 grams Gluten free Digestives/cookies
150 grams Butter

Cheesecake filling

340 grams Full fat Cream Cheese Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full fat cream cheese.
100 grams Icing sugar
300 milliliters Double Cream (AKA Heavy whipping cream)
3 tablespoons Freeze dried Strawberry powder (I used the brand Honey Berry) Taste to test the strength of the strawberry flavoring and add more if preferred.

Instructions

Cheesecake base

Line the bottom of your springform tin with greaseproof paper.
Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.
Melt the butter and add to the crumb mixture, Mix well until fully combined.
Transfer mixture into your baking tin, Spread evenly and press down firmly on the crumb mixture until it feels firm and compact in the tin. Place in the fridge to set while making the filling. I recommend leaving to set in the fridge for around 1 hour.

Strawberry cheesecake filling

In a large bowl with a hand mixer beat cream cheese until soft, add icing sugar until fully combined.
Add double cream and Freeze dried strawberry powder and beat until mixture is smooth and thick. Taste to test the strength of the strawberry flavoring and add more strawberry powder if preferred.
Remove base prepared earlier from the fridge and transfer filling mixture into the tin and spread evenly and smooth out on the top of the mixture. Place in the fridge to set for 6-8 hours. ( I recommend leaving overnight).
When fully set remove from the fridge and use a knife to loosen the cheesecake from the rim of the tin before removing from the baking tin.
Enjoy as it is or decorate with fresh fruit or your preferred topping.

Notes

NOTE: Always check that all your ingredients are gluten free.

STORAGE: This can be stored in an airtight container in the fridge for up to 5 days.

SERVING SUGGESTION: You can top with your favorite fresh fruit or themed sweet edible decorations to suit any occasion. I lined the inside of the baking tin and placed halved strawberries around the sides before adding the filling to create the look in the pictures above.

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