Hero Image Recipe Arnott's Gluten Free Fresh Strawberry Cheesecake

Arnott's Gluten Free Fresh Strawberry Cheesecake

Arnott's Gluten Free Fresh Strawberry Cheesecake

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  • Servings:10
  • Occasion:Dessert, Entertaining
  • Preparation Time:30 minutes
  • Chill Time:Overnight

Made with

Image pack Gluten Free Scotch Finger

Gluten Free Scotch Finger

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  • 2 x 170g packets Arnott’s Gluten Free Scotch Finger Biscuits
  • 125g unsalted butter, melted
  • 300ml thickened cream, whipped
  • Fresh strawberries to decorate
  • 250g punnet strawberries, hulled
  • 2 x 250g blocks cream cheese, chopped, at room temperature
  • 1 cup icing sugar
  • 3tsp gelatine powder
  • 300ml thickened cream, whipped


Step 1
Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side and line base with baking paper.
Step 2
Reserve six biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over the base and up the side of the pan. Refrigerate while making the filling.
Step 3
To make the filling, process strawberries in the same, clean food processor until smooth. Strain through a fine sieve, discarding seeds.
Step 4
Place gelatine and three teaspoons of water in a small bowl. Stir to combine. Place gelatine mixture bowl in a medium bowl of boiling water to keep gelatine dissolved while you make the filling.
Step 5
Process cream cheese and icing sugar in the same, clean food processor until smooth. Add the strawberry puree. Process until combined. Transfer to a large bowl.
Step 6
Fold in whipped cream and gelatine. Pour into biscuit case. Cover. Refrigerate for at least six hours or overnight until firm.
Step 7
To serve, cut reserved biscuits in half. Decorate cheesecake with whipped cream, strawberries, and reserved biscuits.


  • Decorate cheesecake up to 1 hour before serving. This amount of gelatine makes for a softer filling. If you like a firmer cheesecake
  • you can use one tbs gelatine and 1tbs water.
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