Gluten Free Strawberries and Cream Cheesecake Jars

It’s been a little too hot to bake recently, as here in the UK we’ve been experiencing a heatwave – I do like to see the sun out at last, but our country is not built to cope with heat… and neither are us Brits!

So, I’ve been eating a lot of lazy food; lots of salads (my particular favourite is a watermelon, cucumber and feta salad) and cured meats, like salami and prosciutto – basically anything that doesn’t involve standing in front of a hot stove.

I have been feeling a little sick of ice cream, so I wanted to come up with a quick, easy and refreshing no bake dessert to satisfy my sweet tooth.

My Gluten Free Strawberries and Cream Cheesecake Jars tick all the boxes – they take a matter of minutes to put together, there is no baking required and they don’t  need to be left to set.

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Strawberries are at their best right now and I absolutely adore them – but you could also use Raspberries or a mix of both if you prefer.

For the biscuit layer, I used Schär Gluten Free Digestive Biscuits – I prefer this brand because they are also free from oats, but you can use any kind of biscuits you like.

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These Cheesecake jars are best served right away, but they can be made ahead of time and popped in the fridge. They are also ideal for a picnic as they are portable – simply put the lids on and pop them in a cool bag to keep them fresh!

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Gluten Free Strawberries and Cream Cheesecake Jars

Makes 4 (depending on the size of your jars)

Ingredients

180g Philadelphia cheese, cold
330ml whipping cream
1 tsp vanilla extract
2 tablespoons icing sugar
150g gluten free digestive biscuits (I prefer ones by Schär, as they are also free from oats)
500g fresh strawberries, halved
Fresh mint to decorate

Method

1. Blitz the biscuits in a food processor (or crush them by hand) until they are the consistency of breadcrumbs.

2. In a large bowl, gently mix the cream cheese, icing sugar and vanilla extract together until combined. Add the whipping cream and whisk using a electric hand mixer until the ingredients form soft peaks.

3. Add a layer of the biscuit crumbs to the base of each jar, followed a layer of cream and a layer of strawberries. Repeat until the jars are full and top with mint leaves to decorate.

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I love seeing your take on my bakes, so remember to share your a picture of your Cheesecakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

 

Gluten Free Vanilla and Amaretti Cheesecake

If you are looking for a Gluten Free dessert that is indulgent enough to serve at a dinner party, look no further than this super rich Vanilla and Amaretti Cheesecake recipe.
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I love cheesecake and it’s super easy to achieve a Gluten Free version if you can find the right biscuits! You could use shop bought Gluten Free Digestives or Shortbread (if you can find nice ones) but I decided to use Amaretti Biscuits for an interesting twist on the traditional cheesecake.

Amaretti Biscuits are traditionally gluten free as they are made using ground almonds, but unfortunately, a lot of supermarket versions are produced using wheat flour and are not suitable. You should be able to find traditional Amaretti Biscuits at an Italian Deli OR you can make your own like I did – for my Gluten Free Amaretti Biscuit recipe click here.

Gluten Free Vanilla and Amaretti Cheesecake

Ingredients

For the Biscuit Base:

1 tbsp Disaronno Liqueur (optional)

180g Gluten Free Amaretti Biscuits, plus a few extra for the top.

100g Unsalted Butter, melted.

1 tbsp Demerara Sugar

For the Filling:

300ml Double Cream

300g Full Fat philadelphia Cheese

300g Mascarpone Cheese

100g Icing Sugar

1 tsp Vanilla Essence

To decorate:

50g Plain or Milk Chocolate

A handful of toasted Flaked Almonds

2 Gluten Free Amaretti Biscuits, crushed.

Method:

1) Grease a springform cake tin with melted butter and line the bottom with a circle of baking parchment.

2) Place the amaretti biscuits in a food processor and blend until you are left with biscuit crumbs.

Tip. If you make your own Amaretti biscuits like I did, it is a good idea to make them the day before and leave them to dry out slightly or they will be too chewy.

3) Transfer the biscuits into a small bowl and leave them to soak in the amaretto liqueur for a few minutes (optional), then stir in the melted butter and sugar until the biscuits are coated.

4) Press the biscuits into the base of the cake tin using the back of a spoon. Once the base is covered, pop it into the fridge to chill while you make the filling.

5) In a large bowl whip the cream to soft peaks using an electric hand mixer.

6) In a separate bowl, beat the cream cheese, vanilla and sugar until just combined then fold in the cream with a spatula – do not overbeat the mixture or it will become too runny.

7) Spread the filling over the biscuit base using a palate knife to help you achieve a level finish.

8) Leave the cheesecake to set in a fridge overnight or for at least 6 hours.

9) Gently remove your cheesecake from the tin and place on a serving plate – it’s a good idea to run a palette knife around the edge of your cheesecake to help loosen it from the sides of the tin.

10) To decorate: Melt the chocolate in a heatproof bowl over a pan simmering water, remove from the heat and leave the chocolate to cool before transferring it to a piping bag.

11) Pipe chocolate across the cheesecake in a zigzag pattern and then sprinkle on the toasted almonds and crushed Amaretti biscuits.

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Your cheesecake should feed approximately 8 – 10 people – perfect for a large dinner party. Leftovers should be stored in the fridge and should keep for 2 to 3 days.