I made a delicious no-bake strawberry and vanilla cheesecake for Easter when my gluten-intolerant mother-in-law visited. I couldn’t choose between a classic vanilla cheesecake and a strawberry mousse version, so I combined the two — and it was a hit. You wouldn’t know it was gluten free.
It was a perfect Easter weekend: warm weather, no strict plans, and more chocolate than we needed. Aside from slicing the strawberries for the topping, the cheesecake took under thirty minutes to assemble. The mousse does need about an hour to set before adding the fruit, so this is an excellent make-ahead dessert for spring and summer. If you aren’t gluten free, substitute regular digestive biscuits in the same amount for the base.
More Cheesecakes
If you want more no-bake cheesecake ideas, try these variations for inspiration:
No-bake Salted Caramel Cheesecake bites
Strawberry and Rhubarb Cheesecake Bars
Blueberry and Blackberry Mason Jar Cheesecakes
Spiced Pecan Caramel Cheesecake (no-bake, gluten-free)
Cheesecake Stuffed Strawberries
Mini Snickers Cheesecake Bites
The No Bake Strawberry and Vanilla Cheesecake Recipe:
No Bake Strawberry and Vanilla Cheesecake
1 hr 15 mins
1 hr 15 mins
Ingredients
- 200 g gluten free digestive biscuits (or regular digestives if not gluten free)
- 100 g unsalted butter, melted
- 500 g Philadelphia cream cheese
- 1 tsp vanilla extract
- 170 g confectioners’ sugar (icing sugar)
- 135 g pack of strawberry or raspberry jelly cubes (or a 3 oz pack of strawberry gelatin)
- 100 ml boiling water
- 200 ml evaporated milk
- 400 g strawberries (choose the darkest, sweetest berries you can find)
- Zest of 1 orange
Instructions
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Crush the biscuits into fine crumbs in a large bowl (use a rolling pin or food processor). Stir in the melted butter until evenly combined. Press the crumb mixture into the base of a 20cm loose-bottomed cake tin, packing it down firmly and leveling the surface. Chill in the fridge while you prepare the vanilla layer.
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For the vanilla layer: in a bowl, beat 300g of the cream cheese until smooth. Add the vanilla extract and 100g of the icing sugar and whisk until combined. Chop 4–5 strawberries into small pieces and fold them gently into the mixture. Spread this vanilla layer over the chilled biscuit base and return to the fridge.
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For the strawberry mousse layer: chop the jelly into chunks and dissolve it in 100ml boiling water, stirring until smooth. If needed, microwave for 20–30 seconds and stir again. Allow it to cool slightly. In a separate bowl, beat the remaining 200g cream cheese until smooth. Whisk in the remaining icing sugar, then whisk in the evaporated milk until combined. Stir in the cooled jelly mixture and whisk until smooth. Pour this mousse over the vanilla layer and refrigerate for at least one hour to set.
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When the mousse has set, remove the cheesecake from the tin and place it on a serving plate. Thinly slice the strawberries and arrange them in concentric circles across the top, overlapping slightly to avoid gaps. Finish with a light sprinkle of orange zest and serve chilled.
Notes
Nutritional information is per serving (based on 8 servings).
Nutrition
Carbohydrates: 58 g |
Protein: 7 g |
Fat: 29 g |
Saturated Fat: 16 g |
Cholesterol: 82 mg |
Sodium: 340 mg |
Fiber: 1 g |
Sugar: 44 g
Nutrition information is automatically calculated and should be used as an approximation.
If you enjoyed this cheesecake, try a chocolate orange no-bake cheesecake or salted caramel cheesecake bites for more no-bake dessert ideas.
