Gluten and Dairy Free Strawberry Swirl Cheesecake Bars

Image Text

serves / makes 9 bars
35 prep time
35 mins cooking time


Cheesecake isn’t the obvious choice for people on a gluten or dairy free diet as nearly every ingredient contains one or the other. Luckily for us I think dairy free cream cheese (I use Scheese) and gluten free digestive biscuits make great cheesecake. Rather than make one large round cheesecake topped with fruit I decided to make a square cheesecake, swirl the fruit through it and cut into bars.

Due to my obsession my peanut butter I’m already thinking of a snickers type cheesecake bars – chocolate cheesecake with swirls of caramel and peanut butter, look out for that recipe soon!




For the base:

  • 100g dairy fee spread, melted
  • 200g gluten free digestive biscuits, crushed

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 50g caster sugar
  • 1 teaspoon vanilla extract, optional

For the strawberry swirl:

  • 200g strawberries, diced
  • 50g caster sugar
  • 1 tablespoon cornflour dissolved in 1 tablespoon warm water



  1. Preheat the oven to 150 oC
  2. Line an 8″ by 8″ cake tin with tinfoil
  3. Place the strawberries in a small saucepan
  4. Cook over a medium heat for 4 minutes
  5. Stir in the cornflour and sugar
  6. Cook for another couple of minutes
  7. Set aside to cool
  8. Mix together the crushed digestive biscuits and melted dairy free spread
  9. Press into the base of the cake tin
  10. Bake in the oven for 5 minutes
  11. Stir together the cream cheese, egg, caster sugar and vanilla until smooth
  12. Pour over the biscuit mix and drop spoonfuls of the strawberry mix on top
  13. Swirl with a knife to create a marbled effect
  14. Bake in the oven for 35 minutes
  15. Allow to cool to room temperature
  16. Chill in the fridge for 4 hours
  17. Cut into 9 bars

Leave a Reply