Say hello to your new favourite dessert, this gluten free white chocolate and gingerbread cheesecake is absolutely dreamy. It was a HUGE hit with my family and has already been requested multiple times since I first made it.
This cheesecake features a creamy white chocolate cheesecake topping and a gingerbread biscuit base. Topped with mounds of whipped cream and super cute mini gingerbread people for a bit of crunch!
Plus the gorgeous cheesecake is served with raspberry coulis for an incredible flavour combo.
What Ginger Biscuits Should I Use for The Base?
I used my gluten free gingerbread recipe to make the biscuits for the base and the mini gingerbread men on top. However, you can use any shop-bought gluten free ginger biscuit if you prefer. And Tesco even sell gluten free gingerbread men that you could use to top the cheesecake.
Is The Raspberry Coulis Hard to Make?
The raspberry coulis is very simple, honestly the name makes it sound a lot fancier than it is. Plus it tastes so good with the white chocolate and gingerbread in this cheesecake.
I used frozen raspberries for mine (due to it being winter and raspberries not being in season, plus they have a great intense flavour). But you could absolutely use fresh instead if you prefer.
What Should I Do With Any Leftovers?
You have leftovers?! No, seriously, any leftovers will keep well in the fridge for a few days, simply cover with clingfilm. However, the gingerbread people on top might start to go soggy from sitting in the cream after too long. Best enjoy those with a cuppa tea before refrigerating.
Gluten Free White Chocolate & Gingerbread Cheesecake with Raspberry Coulis Recipe
This gluten free white chocolate and gingerbread cheesecake serves about 8 people (or fewer if you want second helpings…which you will!).
You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this gluten free cheesecake, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Creamy white chocolate no bake cheesecake with a gluten free gingerbread base, topped with cute mini gingerbread people and served with fruit raspberry coulis. An utterly delicious combo!
- 120g unsalted butter
- 250g gluten free gingerbread biscuits
- 400g mascarpone
- 400g cream cheese
- 0.5 tsp vanilla bean paste (optional)
- 220g white chocolate
- 130g icing sugar
- 100ml double cream
- 2 tsp ground ginger
- Ground ginger and cinnamon
- 8 mini gluten free gingerbread men
- 200ml double cream
For the raspberry coulis:
- 250g frozen raspberries, defrosted
- Juice 1 small lemon
- 1 tbsp icing sugar
- Line the base of a springform tin (I used a 20cm/8 inch tin) with non-stick greaseproof paper.
- Blitz the gingerbread biscuits for the base into a fine crumb using a mini chopper or blender. Tip into a bowl.
- Melt the butter in the microwave (2 x 30 second blasts should do it), then pour over the biscuit crumbs. Stir really well so they are totally combined.
- Tip the biscuit butter mixture into the tin and cover the base to create an even layer. Use a fork or spoon to press down firmly, to compact the crumb. Cover the tin with cling film and place into the fridge to chill for 30 minutes.
- To make the topping, melt the white chocolate (I do this in the microwave, in 30 second blasts, until it has just melted) and set aside to cool slightly.
- In a large mixing bowl whisk the cream cheese and mascarpone together with a hand whisk for 1 minute.
- Add the sifted icing sugar, ground ginger and vanilla bean paste and work them in with a wooden spoon before whisking again for 1 minute.
- Keep the whisk going while you add the white chocolate (running the whisk will prevent the chocolate from clumping when it hits the cold mixture), until you end up with a smooth mixture.
- Now pour the double cream in and whisk for about 1 minute until the mixture is nice and thick. Be sure not to overwhisk at this stage, otherwise the cream can split.
- Spoon the topping onto the chilled base, using a small palette knife to push down on any air bubbles and then smooth the top. Re-cover with cling film and place into the fridge to chill for at least 4 hours (or overnight).
- At some point during the chilling time, make the raspberry coulis. Simply add the raspberries, lemon juice and icing sugar to a blender jug and blitz until completely smooth.
- Sieve the coulis through a mesh sieve to remove any seeds, then pour into a small serving jug and store in the fridge until needed.
- When you are ready to serve, run a small palette knife around the edge of the tin to loosen it, then carefully open the spring form tin collar. Use a large palette knife to ease the cheesecake off the base and onto a serving dish.
- Dust the top of the cheesecake with a little ground cinnamon and ginger (about 0.5 tsp of each).
- Whisk the double cream for about a minute until it is thick and pipeable. Transfer to a piping bag and pipe 8 small mounds around the top edge of the cheesecake. Add a mini gingerbread person to each mound.
- Serve with the jug of raspberry coulis on the side - I slice the cheesecake and pour a little sauce over each slice as I dish it up to guests. Then leave the jug on the table in case people want more of that delicious fruity sauce!
If you want to make your own gingerbread biscuits and people, my Gluten Free Gingerbread is perfect for this cheesecake. https://www.mygfguide.com/gluten-free-gingerbread-men/
For more delicious desserts, why not try some of my other gluten free recipes or book mark them for later:
Enjoy! Laura xxx