serves / makes 6
0 prep time
0 mins cooking time


Final recipe in the afternoon tea collection, thought I would add something a bit different and went for a gluten and dairy free cheesecake served in a little shot glass.


For the base:

  • 75g gluten and dairy free digestive biscuits
  • 25g dairy free spread
  • 2 teaspoons golden syrup

For the cheesecake:

  • 150g dairy free cream cheese
  • 30g caster sugar
  • 1 tablespoon lemon juice
  • 100ml dairy free cream

For the topping:

  • 12 strawberries


  1. Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
  2. Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
  3. Mix the melted dairy free spread, syrup and crumbs together
  4. Divide between six shot glasses and press the mix down firmly
  5. Chill in the fridge for 30 minutes
  6. To make the cheesecake cream combine the soft cheese, sugar, lemon juice and cream and whisk until thick and creamy
  7. Spread the creamy mixture over the biscuit base, smooth the top and chill in the fridge for a couple of hours
  8. Blend 6 of the strawberries to make a juice, place one of the remaining strawberries in each shot glass and top with the strawberry juice

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