Nothing says summer like cheesecake - especially when it's gluten free! Super simple and absolutely delicious, this refreshing dessert is even tastier when topped with mixed berries.
Serves: 8 people Prep Time: 5-10 mins
Cooking Time: 20-22 mins
What you need:
For the base
1 x Delicious Alchemy Gluten Free Oaty Cookie mix
100g unsalted dairy free butter
For the cream cheese frosting
400g free from cream cheese alternative
75g icing sugar
½ vanilla pod OR ¼ tsp vanilla extract/powder
What you do:
Step 1 - The base
Pre-heat the oven to 180°C (160°C Fan assisted)/Gas Mark 4 and line an 8″ baking tin with greaseproof paper. In a pan, melt together the butter (or dairy free alternative) and water. Pour the cookie mix into a bowl and, once melted, add the melted butter and water and mix well. Place into the baking tin, making sure the cookie base is evenly spread and bake for 20-22 minutes or until golden brown.
Step 2 - The cream frosting
If you are using ½ a vanilla pod, scrape out the seeds from the middle - you won't need the pod itself. Put this in a bowl with the cream cheese and icing sugar and mix thoroughly. Once the base has completely cooled down, add the cream cheese frosting to the top and refrigerate for half an hour. Top your tasty cheesecake with berries of your choice and enjoy!