Difficulty: Beginner Servings: 8


For the base:

For the cheesecake filling:

For decorating:


  1. Line a 6″ baking tin with greaseproof paper
  2. Crush the biscuits into small crumbs and mix in the melted dairy free spread
  3. Press into the baking tin and chill in the fridge while you prepare the filling
  4. Preheat the oven to 180 oC
  5. Melt the chocolate in a bowl over simmering water
  6. Whisk the egg whites until they form peaks
  7. Add in one tablespoon of the caster sugar and whisk until it forms stiff peaks
  8. In a separate bowl mix together the cream cheese, Bailey's Almande, remaining sugar and egg yolks
  9. Fold the egg white into the cream cheese mix but don’t over mix it
  10. Remove a third of the mixture and stir the melted chocolate into it
  11. Pour the plain mix over the biscuit base
  12. Drop tablespoons of the chocolate mix on top and then swirl with a knife to marble
  13. Bake for 45 minutes
  14. Allow to cool in the tin
  15. Chill in the fridge for at least 2 hours
  16. Remove from the tin
  17. Beat together the dairy free spread, cocoa powder and icing sugar
  18. Pipe round the edge of the cake and top with a sprinkle of grated dairy free white chocolate
Keywords: gluten free cheesecake, dairy free cheesecake
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