Gluten and Dairy Free Mango Swirl Cheesecake with Raspberry Sauce


Serves 8


For the base:

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

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 50g caster sugar
  • 1 teaspoon vanilla extract, optional

For the mango swirl:

  • 2 fresh mango, peeled and cut into chunks
  • 1 tablespoon icing sugar
  • 1 tablespoon lime juice

For the raspberry sauce:

  • 1 teaspoon cornflour
  • 1/2 lemon, juiced
  • 20g caster sugar
  • 150g raspberries


  1. Preheat the oven to 150 oC
  2. Grease an 8″ square cake tin
  3. Make the mango swirl by blending together the mango, icing sugar and lime juice until smooth
  4. Mix together the crushed digestive biscuits and melted dairy free spread
  5. Press into the base of the cake tin
  6. Bake in the oven for 10 minutes
  7. Stir together the cream cheese, egg, caster sugar and vanilla until smooth
  8. Pour over the biscuit mix and drop spoonfuls of the mango mix on top
  9. Swirl with a knife to create a marbled effect
  10. Bake in the oven for 35 minutes
  11. Allow to cool to room temperature
  12. Chill in the fridge for 4 hours before serving
  13. To make the raspberry sauce
  14. put the cornflour, lemon juice, caster sugar and raspberries into a small saucepan
  15. Cook for 5 minutes until the fruit has softened and the juice has thickened, allow to cool
  16. Serve the cheesecake with the raspberry sauce