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Gluten-free Triple Chocolate Christmas Cheesecake Recipe - No-bake (dairy-free option)

Gluten-free triple chocolate Christmas cheesecake recipe - no-bake and the perfect easy dessert for the big day! Nobody would EVER know it's Coeliac-friendly and wheat-free. See the FAQ section for advice on making this dairy-free.
Course Everything & Anything Else
Keyword gluten-free christmas cheesecake, gluten-free christmas recipes, gluten-free recipe
Prep Time 45 minutes
Additional Time 8 hours
Total Time 8 hours 45 minutes
Servings 12 -15 slices
Calories 566kcal
Author Becky Excell

Ingredients

For the base:

  • 320 g gluten-free digestive biscuits
  • 150 g butter melted
  • 2 tbsp cocoa powder

For the white chocolate filling:

  • 300 g full-fat mascarpone or cream cheese
  • 50 g icing sugar
  • 150 ml double cream
  • 125 g white chocolate

For the dark/milk chocolate filling:

  • 300 g full-fat mascarpone or cream cheese
  • 50 g icing sugar
  • 150 ml double cream
  • 125 g milk or dark chocolate

For decoration

  • A little extra white chocolate grated
  • Whatever festive chocolate you want! I used Aero Snowbubbles and KitKat Festive Friends linked in FAQ section

Instructions

For the base:

  • Firstly, make your base. Crush your gluten free biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
  • Add in your 2 tbsp of cocoa powder and mix in thoroughly (I give mine a quick blitz to ensure it's evenly dispersed)
  • Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
  • Pour your melted butter into your cocoa crushed biscuits and mix together in a bowl.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

To make your white chocolate cheesecake filling:

  • Melt your white chocolate, either in the microwave or over a bain marie. Leave to cool but not to solidify.
  • Mix together your mascarpone (cream cheese), icing sugar and vanilla extract in a large mixing bowl. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
  • Pour in your melted white chocolate and mix in briefly to combine. I tend to do this by hand so I can be really careful not to split the mixture.

To make your milk chocolate cheesecake filling:

  • Clean your mixing bowl or grab a clean one.
  • Melt your milk or dark chocolate, either in the microwave or over a bain marie. Leave to cool but not to solidify.
  • Mix together your mascarpone (cream cheese), icing sugar and vanilla extract. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
  • Pour in your melted milk or dark chocolate and mix in briefly to combine. I tend to do this by hand so I can be really careful not to split the mixture.

To assemble the cheesecake:

  • Remove your chilled biscuit case from the fridge. Spoon your white and milk chocolate filling on top of the chilled base, alternating between the white and milk chocolate filling, one spoonful at a time. This will create a lovely marbled effect!
  • Repeat until you've used up all of your mixture, then use a palette knife to smooth over the top.
  • Place in the fridge to chill, ideally overnight but no less than 5 hours.
  • Once fully set remove from the tin and decorate with Christmas chocolates. I used Aero Snowbubbles and KitKat festive friends, both of which are gluten-free and linked in the FAQ section.
  • Keep refrigerated until serving, or if you have any leftovers. Enjoy!

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 35g | Protein: 5g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 333mg | Fiber: 1g | Sugar: 27g