I made this delicious No Bake Strawberry and Vanilla Cheesecake! My gluten intolerant mum-in-law was coming round for Easter dinner, so I thought I’d try something different. I couldn’t decide between a vanilla cheesecake or a strawberry mousse cheesecake, so I ended up mixing the two. It went down a treat, and you really couldn’t tell it was gluten free.
What a great Easter weekend! Nice weather, no specific plans and enough chocolate to sustain the average human for about 10 years 🙂
With the exception of the chopped strawberries on top, It was all done and in the fridge within half an hour (need to wait for an hour for the mousse to set before putting the strawberries on top). This is a great make-ahead summer dessert and one to add to the favourites list. If you’re not gluten intolerant, just use the same amount of regular digestive biscuits for the base.
The No Bake Strawberry and Vanilla Cheesecake Recipe:
No Bake Strawberry and Vanilla Cheesecake
Ingredients
- 200 g gluten free digestive biscuits (I used Tesco Free From digestives)
- 100 g unsalted butter, melted
- 500 g Philadelphia cream cheese
- 1 tsp vanilla extract
- 170 g confectioners' sugar
- 135 g pack of strawberry or raspberry jelly cubes or a 3 oz pack of strawberry jell-o gelatin
- 100 ml boiling water
- 200 ml evaporated milk
- 400 g strawberries (the darkest and sweetest you can find)
- Zest of 1 orange
Instructions
- Put the biscuits into a large bowl and crush into crumbs using the end of a rolling pin, then mix in the melted butter until thoroughly combined. Pour into a 20cm diameter loose bottomed cake tin and push down so you have a tightly packed, level layer covering the bottom of the cake tin. Put in the fridge whilst you start on the vanilla layer.
- In a bowl, add 300g of the cream cheese and mix with a whisk until the cream cheese has loosened to a smooth consistency. Add the vanilla extract and 100g of the icing sugar then whisk again until combined. Take about 4 or 5 strawberries and chop into chunks, then add them to the mixture and stir in gently. Take the biscuit base out of the fridge and spread this vanilla layer on top. Put back in the fridge.
- Next make the mousse layer. Chop the jelly into chunks and mix with 100ml of boiling water until dissolved. If the chunks aren't dissolving well, then put it in the microwave for 30 seconds or so and mix again. Set aside to cool slightly. Add the remaining 200g of cream cheese to a large bowl and mix using the whisk until it's smooth. Whisk in the remaining icing sugar, then whisk in the evaporated milk. Finally add the jelly mixture and whisk in. Pour this mixture onto the top of the cheesecake and put back in the fridge to set for at least an hour.
- Once the mousse layer has set (check by giving it a prod), you can decorate with the strawberries. Take the cheesecake out of the fridge and carefully slide out of the cake tin and onto a plate. Slice the strawberries into thin slices (you may need to discard - ok, erm scoff- the smaller end slices). Arrange the strawberries in a circle around the cheesecake, starting from the outside and working your way in. Overlay the strawberries slightly so you're not left with any gaps. Sprinkle the top with the orange zest and serve.
Recipe Notes
Nutritional Information
If you liked this recipe then why not try this amazing chocolate orange no bake cheesecake or these super tasty Salted Caramel cheesecake bites.
Eleanor says
July 2, 2018 at 6:17 pmLove the layer of strawberry mouse in this cheesecake. Made for a family get together recently, enjoyed by all.
Gail Wrightson says
September 26, 2016 at 7:01 pmMy grandsons birthday is this Sat. 17 yrs old. He is gluten free and been wanting a cheesecake so I love your recipe and am going to try it. I am from the USA so I hope I can understand the measurements. Thank you lots. wish me luck.
Lisa says
March 16, 2016 at 8:12 pmIf we don’t have jelly chunks then what?
Nicky Corbishley says
March 19, 2016 at 1:19 pmHi Lisa, you could use the powdered jelly crystals – so long as it dissolves in water. You need an amount that will make 570ml (approx 2.5 cups) of jelly. But rather than add all of the water, you’re just adding 100ml of water to it (just under half a cup) in step 3.
cheryl martin says
January 23, 2016 at 4:00 amHow do you convert these measurements to regular measurements?
Nicky Corbishley says
February 5, 2016 at 7:35 amHi Cheryl, I presume you mean USA measurements?
Being in the UK we use a different measuring sytem, however I’ve updated the recipe as best as I can.
Ted Luoma says
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wallflourgirl says
April 24, 2014 at 6:19 pmBeen on the lookout for a great way to kick off the summer weather without turning on the oven–great recipe!
nickycorbishley says
April 24, 2014 at 7:30 pmThanks wallflourgirl! Hope you give it a go. Love your peanut butter choc chip cookies btw 🙂
nickycorbishley says
April 23, 2014 at 10:46 pmThanks 🙂 It was actually one of those surprise concoctions. I wasn’t planning on putting it on my blog at all, but couldn’t resist once it was made !
Elizabeth says
October 14, 2014 at 5:53 pmDelicious cheesecake. Turns out really well. I used blueberries and a black currant jelly. Will certainly try again with different combinations of fruit and jelly .☺️
Nicky Corbishley says
October 15, 2014 at 9:21 amThanks for coming back to feed back Elizabeth, glad you enjoyed the recipe 🙂
cloudthyme says
April 23, 2014 at 8:46 pmThis is absolutely gorgeous! Love it. 🙂