Strawberry Cream Cheesecake

White chocolate and whipped cream create a wonderful no-bake cheesecake, filled with fresh strawberries.


Strawberry Cream Cheesecake
5.0 from 1 reviews
Prep time:
Total time:
Serves: 12
White chocolate and whipped cream create a wonderful no-bake cheesecake, filled with fresh strawberries.
  • 1 cup GF vanilla wafer cookie* crumbs
  • ½ cups almonds, finely chopped and toasted
  • ¼ cup butter or margarine, melted
  • 30 (approx.) fresh whole strawberries, wash, dried and hulled
  • 4 oz GF cream cheese
  • ¼ cup sugar
  • ¼ cup Grand Marnier (or frozen orange juice concentrate)
  • 1 tsp vanilla
  • 12 oz GF white chocolate, melted and slightly cooled
  • 2 cups whipping cream, whipped
  1. For crust, mix all ingredients together and press into buttered 9” springform pan.
  2. Slice some of the strawberries in half vertically, and arrange flat side out around pan. Place rest of whole berries, pointy side up, to cover the remaining crust base.
  3. In a large bowl, mix cream cheese and sugar until smooth. Stir in liqueur and vanilla. Stir in melted chocolate.
  4. Whip cream, then stir ⅓ into cream cheese mixture. Fold in the remaining whipped cream, gently stirring until combined.
  5. Spoon half of the mixture over the strawberries, then tap pan on counter to remove any air pockets and ensure mixture settles down into and around the strawberries. Spoon in the remaining mixture, and smooth top. Tap pan again to settle mixture.
  6. Chill for 3 hours. Dust with cocoa powder if desired.
*Or use any GF sugar cookie ground up into fine crumbs using a food processor, or crushed by placing cookies in bag and pounding with a mallet.


[hr]FAQ: Is Grande Marnier gluten free?[hr]



  1. The white chocolate acts to sweeten and thicken the whipping cream/cream cheese filling, to create a more mousse-like texture. Instead of the white chocolate you could mix together 1 package of GF vanilla instant pudding mix with 1 cup of milk. Beat until thick (about 2 min), then fold that into the whipping cream (you may not need to use all the pudding mixture, so add in half and first and taste. Add more if you want it sweeter and thicker). Let me know how it turns out!

  2. any suggestions on how to make lactose free? I have successfully used the tofutti ‘cream cheese’. The real stumbling block is the cream – lactose free cream does not whip…. 🙁

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