White chocolate and raspberry cheesecake (gluten free and vegan)
Servings: 8 slices
Ingredients
For the base
- 320 g gluten free digestive biscuits
- 150 g dairy free butter (melted)
For the cheesecake filling
- 250 ml dairy free double (or heavy) cream
- 400 g dairy free cream cheese
- 120 g icing sugar
- 200 g dairy free white chocolate (melted and cooled)
- 200 g fresh raspberries
- 1 tsp vanilla extract
Instructions
Make the base
- Grease and line your 23cm loose bottom cake tin.
- Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the bottom of your tin and then leave in the fridge for around an hour.
Make your filling
- Whilst your base chills in the fridge, make the filling by combining your dairy free cream cheese, icing sugar and vanilla extract in a large bowl and whisking with an electric whisk until combined.
- In a seperate bowl whisk your double cream until it starts to thicken and then add the thick double cream mixture to the cream cheese mixture, continuing to whisk.
- Pour in the melted dairy free chocolate (make sure it's not still hot) and fold through the raspberries. Spoon the filling onto the bicuit base and smooth the top with a knife.
- Chill in the fridge for atleast 4 hours, or ideally overnight. Enjoy!
Notes
This cheesecake recipe can be kept in the fridge for up to 3 days.