Difficulty: Beginner Servings: 8 Best Season: Suitable throughout the year


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, 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 and serve with grated chocolate and berries

Keywords: gluten free cheesecake, dairy free cheesecake
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