This recipe I created myself from a whole bunch of recipes. I made this for Easter (2012) and it was a hit! Yummm! Sorry I didn’t take a picture……..it was very pretty!
1 Package of gluten free chocolate crème sandwich cookies
1/2 cup butter, melted
2 cups of sliced fresh strawberries
12 ounce container of cool whip
1 ½ cup sour cream
1 pkg of cream cheese
1 small box sugar-free instant chocolate pudding
2 ounces of gluten-free chocolate chips
1 teaspoon butter
Crust: Crush the cookies in a food processor or blender. If neither available, crush them as fine as you can with a zip bag and rolling pin.
Add the butter a little at a time until the texture will is crumbly, not like a paste. There is a possibility you will not use the entire amount of butter.
Press the crust into the bottom of a greased 8” or 10” spring-form pan. Put in the fridge to chill while you work on the rest.
Cheesecake layer: Mix the cool whip, sour cream and cream cheese well. I used my standing mixer for this. Add the chocolate pudding, mix well again.
Assembly: Spread half of the cheesecake mixture evenly onto the cooled crust.
Lay your strawberries over entire cheesecake, if it makes a thick layer that’s ok too! Save 6-8 slices of strawberries for the top garnish.
Spread the last half of the cheesecake mixture over the strawberries. Arrange the leftover strawberries in the center, like a flower.
Glaze: Melt 1 teaspoon of butter in the microwave. Add the chocolate chips and stir. If it is not quite melted enough, microwave in 10 second increments. Do not microwave too long or it will get hard and icky.
When glaze is smooth and stirs nicely, drizzle over the top of cheesecake. I drizzled mine in a flower-like loop pattern all around the cake.
Refrigerate overnight or at least several hours before serving.
Notes: PLEASE CHECK ALL LABELS TO MAKE SURE ALL INGREDIENTS ARE GLUTEN FREE
If your strawberries are not sweet, feel free to cut them ahead of time and LIGHTLY sprinkle them with sugar or stevia.
I used the Glutino brand chocolate crème sandwich cookies, but I’ve had the K-toos and those are great too.
I used Jello brand instant pudding, Ghirardelli milk chocolate chips, Philadelphia brand cream cheese and Daisy brand sour cream.
Options – you can change up the flavors of this easily:
Add 1 tablespoon of some kind of liquor or coffee to the crust – say Bailey’s Irish Cream, Frangelico, Grand Marnier etc…..
Change the flavor of the pudding you add – pistachio, banana cream (with banana filling), Coconut Cream…..
Change up the fruit too – blueberries, raspberries or even a combination.
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Basic Cheesecake offers an unlimited number of options.
From chocolate chips to mushrooms. Even sardines with mustard sauce as a topping.
All is well with the cheesecake.