Difficulty: Beginner Servings: 9 Best Season: Summer


For the base:

For the cheesecake:

For the strawberry swirl:


  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
Keywords: gluten free cheesecake, dairy free cheesecake
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