For the base:
- 100 grams dairy fee spread (melted)
- 200 grams gluten free digestive biscuits (crushed)
For the cheesecake:
- 450 grams dairy free cream cheese
- 1 egg
- 50 grams 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)
- 20 grams caster sugar
- 150 grams raspberries
Keywords:
gluten free cheesecake, dairy free cheesecake