Difficulty: Beginner Servings: 8 Best Season: Summer


For the base:

For the filling:

For the topping:


  1. Preheat the oven to 180 oC
  2. Grease a 9" springform tin
  3. Mix together the crushed digestive biscuits and melted dairy free spread
  4. Press into the bottom of the tin and bake for 10 minutes
  5. Beat together the cream cheese, sugar, yoghurt, flour, vanilla, eggs and lime juice
  6. Pour over the crumb base
  7. Bake for 15 minutes
  8. Turn the oven temperature down to 120 oC and bake for another 45 minutes
  9. Allow to cool to room temperature
  10. Chill in the fridge for at least 4 hours
  11. Remove from the cake tin
  12. Top with the raspberries and lime zest
Keywords: gluten free cheesecake, dairy free cheesecake
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