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


For the base:

For the cheesecake:

For the mango swirl:

For the raspberry sauce:


  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

Keywords: gluten free cheesecake, dairy free cheesecake
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