For the base:
- 100 grams dairy free spread (melted)
- 200 grams gluten free digestive biscuits
For the filling:
- 1 large banana
- 450 grams dairy free cream cheese
- 200 grams caster sugar
- 1.5 tablespoon gluten free plain flour
- 2 eggs (separated)
For the caramel sauce:
- 750 milliliters dairy free milk (I used almond milk)
- 300 grams caster sugar
- 75 grams dairy free spread
Decorations:
- sliced banana
- dairy free caramel sauce
- dairy free chocolate (grated)
- dairy free sauce (optional)
Keywords:
gluten free cheesecake, dairy free cheesecake