Jubilee Cheesecake

Gluten Free

Jubilee Cheesecake

For the Queen’s Platinum Jubilee, we partnered with @beckyexcell to make what we think is an ultimate gluten free jubilee cheesecake dessert, fit for any event you might be having. An absolute show stopper with the Union Jack design on top, but you can make this the day before you want to serve it.

Becky used our gluten free shortbread rounds to make the best buttery biscuit base. This gluten free jubilee cheesecake dessert is no-bake, easy to make and nobody would ever know it’s gluten free.


3 oz. Butter, melted

23 oz. mascarpone

3.5 oz. icing sugar

1 tsp vanilla extract

10 oz. whipped cream

strawberries, blueberries and raspberries


Crush your shortbread and then mix with your melted butter until well combined.

Spoon your mixture into a circular 8” loose bottom tin. Compact it into the base then place in the fridge for 30 minutes to chill.

Mix your cream cheese, icing sugar and vanilla extract briefly until combined – about 20 seconds.

Add in the whipped cream and keep mixing until it firms up a little – this should take about a minute.

Cut strawberries in half (7-8 should be about right) and place them around the edge of the tin to form a crown then spoon your cheesecake in. Spread it evenly.

Place in the fridge to chill overnight or for no less than 4 hours until firm.

Remove the cheesecake from the tin and use your fruit to create a Union Jack design on top. Slice and enjoy!