Gluten free strawberry and Pimms cheesecake
My easy gluten free strawberry and Pimms cheesecake is an easy, no-bake cheesecake with a gluten free biscuit base. Topped with Pimms-soaked strawberries.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g strawberries
- 150 ml Pimms
- 80 g gluten free digestive biscuits
- 2 tbsp icing sugar
- 100 g full fat cream cheese
- 100 g full fat Greek yoghurt
Instructions
- 1
Hull the strawberries and cut them in half. Place in a bowl with the Pimms and leave to soak overnight. (If you don't have that much time, an hour or two will do).
- 2
Place the digestives in a plastic bag and use a rolling pin to crush them into crumbs. Split the crumbs between the two bowls and gently flatten them down to level.
- 3
In a blender add 2/3 of the soaked strawberries, 2 tbsp of the Pimms, the Greek yoghurt, cream cheese and icing sugar. Blend until full mixed together then evenly pour between the two bowls, on top of the biscuit base.
- 4
Place in the fridge for 1-2 hours to chill. To serve, top with the leftover strawberries. I saved the Pimms and made the rest up into a drink to have alongside them - waste not, want not!