Gluten Free Strawberry and Lime Margarita Cheesecake Trifle Recipe

I found this recipe online from lovely Ruby‘s food blog and thought wow that sounds amazing but how can I make it gluten free? So I experimented with gluten free things on the market and simple gluten free digestive biscuits / plain crackers worked the best so why not have a go! Check out some of Ruby’s recipes on her blog to see more of her amazing food! To make this trifle more boozy simply increase the alcohol to your desire!

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What you need to know:
Prep time: 40 mins
Chill time: 2 hours or overnight

Ingredients for a large trifle bowl to serve 10-12:
2lbs / 900 g strawberries sliced length ways plus a few for decoration
juice of 2 1/2 limes
1/2 lime sliced thinly to decorate
1 tin / 14 oz / 397 g sweetened condensed milk
16 oz / 450 g plain low fat cream cheese
900 g gluten-free digestive biscuits or crackers crumbled
8 oz butter melted
4 tbsp tequila
4 tbsp triple sec

1 large trifle bowl Sprigs of mint to garnish on top

Method:
1. Mix the butter with the crumbled biscuits or crackers and set aside.

2. In a separate bowl mix the cream cheese and milk, tequila, triple sec and lime juice and beat with a mixer on high for 1 minute.

3. Place 1 inch layer of crumbs in the bottom of the trifle bowl.

4. Carefully spoon 1 inch layer of cream cheese filling over the top.

5. Cover with 2 layers of strawberries.

6. Repeat steps 3-5 layering the biscuit crumbs, cream cheese and strawberries until all the ingredients have been used up. Finish with a layer of cream cheese on the top.

7. Decorate with slices of strawberries and lime and pop in the fridge for a couple of hours or overnight to set. Add the fresh mint leaves just before serving.

8. Serve cold with single cream or custard and a Margarita, Desperado’s Beer, Mojito cocktail or a lime infused ice tea!

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