Gluten and Dairy Free Banana Choc Chip Cheesecake

serves 8


For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 1 large banana
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 1.5 tablespoons gluten free plain flour
  • 2 eggs, separated
  • 80g dairy free chocolate chips

For the topping:

  • 1 banana, sliced
  • handful of cashew nuts
  • dairy free chocolate bar, I used Moo banana bar
  • dairy free chocolate sauce, I used ChocShot


  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites and chocolate chips into the banana mix
  9. Pour over the biscuit base
  10. Bake for 50 minutes
  11. Remove from the oven and allow to cool
  12. Chill in the fridge for a couple of hours or overnight, if possible
  13. Remove from the cake tin and decorate with the banana, nuts and chocolate