Gluten and Dairy Free Dark Chocolate & Raspberry Cheesecake


For the base:

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

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 75g caster sugar
  • 100g dairy free dark chocolate
  • 2 tablespoons raspberries


  1. Preheat the oven to 150 oC
  2. Grease a 6″ round cake tin
  3. Mix together the crushed digestive biscuits and melted dairy free spread
  4. Press into the base of the cake tin
  5. Bake in the oven for 10 minutes
  6. Either grate the chocolate or blitz in a blender until it is in fine pieces
  7. Stir together the cream cheese, egg, caster sugar, and chocolate until smooth
  8. Pour over the biscuit mix and push raspberries into the cream filling
  9. Bake in the oven for 35 minutes
  10. Allow to cool to room temperature
  11. Chill in the fridge for 4 hours before serving