I recently made these two no-bake gluten free cheesecakes which although very simple to make also turned out to be rather delicious so today I thought I'd share the recipes with you. The basic method for both cheesecakes is the same with just a few adjustments to the ingredients to create the different flavourings. Here's how to make your own...
Biscuit Base - take a packet of (gluten free) digestives place them in a zip up plastic bag and carefully crush using a rolling pin. For an average sized pack of biscuits heat around 50-60g of butter, bring the pan off of the heat and stir in the crushed biscuits until properly combined. Place the mixture into a lined tin and flatten using a spoon or the bottom of a glass then pop it in the fridge to set.
Cheesecake Filling - beat together cream cheese with caster sugar (optional depending on flavour), then whisk in double cream. Spread over the top of the refrigerated biscuit base and place back into the fridge for a few hours to set.
Simple Lemon Cheesecake - add the juice of 1 lemon to a 300g plain cream cheese, 150g double cream & 75g sugar mixture.
Chocolate & Strawberry Cheesecake - use 200g of chocolate fudge flavour cream cheese (I got this from ASDA) mixed with 100g of plain cream cheese and 150g of double cream. Adding caster sugar is optional here as the cream cheese has already been sweetened with the flavouring so do a quick taste test to check whether you want additional sugar. Once chilled add chopped strawberries & grated chocolate to the top of the cheesecake before serving.