Gluten Free and Eggless No Bake Strawberry Cheesecake

This cheesecake was surprisingly good. No one in my family really likes cheesecake (I just force it down their throats when I make any haha), but everyone liked it this time, including me. Let me save you a lot of time and a painful arm workout by reminding you that the cream has to be whipped before adding it to the cheesecake filling. Blind as a bat that I am, I didn’t read that the cram had to be whipped. So after using my electric hand mixer for the cheesecake filling (thus rendering it useless for anything else), I then realized the cream had to be whipped.  Me and my whisk it was then. Not very fun. For the jelly topping, I made the entire packet and used about a fourth of the jelly made, so either you can make a quarter of a packet of jelly, or make a bit more to make a thicker layer.


For the base:
150gm crushed biscuits/ cookies (I used gluten free cookies)
6 (85gm) tablespoons butter, melted
1-2 tablespoons granulated sugar, depending upon how sweet your cookies are

For the filling:
8 ounces (227gm) cream cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
1-1/2 teaspoons gelatin
1-1/2 tablespoon boiling water
150 ml heavy cream, whipped

For the strawberry topping:
4-6 strawberries, halved

1/4 packet jelly (or jello) crystals (This is if you want to be exact, I suggest making the entire packet, using as much you need on the cheesecake, and then storing the remainder- you’ll find some use for it aka eating it)

1/4 cup boiling water
1-1/2 tablespoon cold water


For the base: Grease a 8-9 inch tart pan with a removable base ( or a springform pan of the same diameter)

Mix the cookie/biscuit crumbs with the melted butter and sugar in a medium bowl.

Dump this mixture onto your pan, and using your hands, press the mixture onto the bottom and sides of your pan in an even layer (for a springform pan, you just want to go about 1 inch up the sides of the pan). Chill in the refrigerator until hardened, and make the filling in the meanwhile.

For the filling: Sprinkle your gelatin on the hot water, and whisk to dissolve. Let it cool to room temperature.

Meanwhile, using an electric mixer, whip the cream cheese until soft. Add the sugar, and whisk until smooth and creamy.

Fold in the cooled gelatin mixture, followed by the whipped cream, until the filling is smooth.

Pour the filling onto the chilled crust, and chill in the refrigerator overnight, or until firm (about 4-5 hours).

For topping:

After about 1-2 hours of the cheesecake sitting in the fridge, arrange the strawberry halves in a ring on the cheesecake, but gently pressing the strawberries in the slightly firm filling. Return to the refrigerator.

After the cheesecake layer has set, make the jelly: Dissolve the jelly crystals in the hot water. Then, once all crystals have dissolved, mix in the cold water, and allow it to cool to room temperature.

Once cooled, carefully pour the jelly onto the cheesecake, and let it set in refrigerator until firm. Enjoy!






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s