Gluten Free Jubilee Cheesecake (no bake)


Gluten Free Jubilee Cheesecake

With the Queen’s Platinum Jubilee coming up very soon, we've partnered with @beckyexcell to make what we think is an ultimate gluten free jubilee cheesecake dessert, fit for any street or garden party that you might be having. Not only is this an absolute show stopper with the Union Jack design on top, but you can make this the day before you want to serve it. That means you don’t have to miss out on any of the celebrations by being in the kitchen away from all the fun!

This gluten free jubilee cheesecake dessert is no-bake, easy to make and nobody would ever know it’s gluten free. Becky used our gluten free shortbread rounds to make the best buttery biscuit base, and you can find our gluten free shortbread in Sainsbury’s free from aisle or over on our online shop.



280g Walker's gluten free shortbread rounds

110g softened butter (cupcakes)

85g butter, melted

650g mascarpone

100g icing sugar

1 tsp vanilla extract

300ml double cream

Strawberries, blueberries and raspberries

280g Walker's Gluten Free Shortbread Rounds


Blitz your shortbread and then mix with your melted butter until well combined.

Spoon your mixture into a circular 20cm loose bottom tin. Compact it into the base then place in the fridge for 30 minutes to chill.

Mix your cream cheese, icing sugar and vanilla extract briefly until combined – about 20 seconds.

Add in the double cream and keep mixing until it firms up a little – this should take about a minute.

Cut strawberries in half (7-8 should be about right) and place them around the edge of the tin to form a crown then spoon your cheesecake in. Spread it evenly.

Place in the fridge to chill overnight or for no less than 4 hours until firm.

Remove the cheesecake from the tin and use your fruit to create a Union Jack design on top. Slice and enjoy!