•  ¼ cups gluten free chocolate cookies or chocolate crunchies
  • 1/4 cup butter, melted
  • 2 sheets gelatin, soaked in ½ cup of water
  • 160 ml fresh cream
  • 450 g fresh or frozen strawberries
  • 225g full-cream, cream cheese
  • 1 cup smooth cottage cheese
  • ¾ cup sugar


  • 1 cup quartered fresh strawberries (washed and stems removed)
  • Grated dark chocolate
  • Optional: 250ml Whipped fresh cream


  • Crush the chocolate cookies in a plastic bag with a roller pin.
  • Mix the cookie crumbs with the melted butter in a bowl and press into a springform pan. Chill in the fridge while you make the filling.
  • In a small sauce pan, bring the cream to a boil, press the water lightly out of the gelatin sheets and place them in the hot cream to dissolve. Remove from the heat and cool slightly.
  • Puree the strawberries in a food processor, add the cream cheese, cottage cheese sugar and mix until smooth. Transfer to a bowl and add the cream-gelatine slowly while whisking quickly to prevent lumps.
  • Pour the cream cheese mixture onto the coole cookie crumb base. Place in the fridge for 2-3 hours or overnight to set.
  • Loosen sides of the cheese cake with a knife and remove the rim. Top with cut strawberries, grated chocolate and fresh cream.