Desserts

Raspberry Cheesecake | Dairy, Sugar and Gluten Free |

Raspberry Cheesecake

All of us are facing challenges in the kitchen with allergies of one kind of another. This Raspberry Cheesecake recipe is very easy to make and will become a firm favourite with both allergy suffers and those without. The main challenge with this dessert is locating the ingredients at your local supermarket but you always have the internet to source. It is nicely rich and decadent and the tangy raspberry flavour is divine. My gluten-free, sugar-free and dairy-free Raspberry Cheesecake recipe is pretty much the dessert of my dreams and it’s 100% no-bake. You may also like Cheesecake | Easy Peasy Crowd Pleaser

It’s All In the Setting

As with all no-bake cheesecakes, the hardest part is being patient enough not eat this entire thing before it sets. It really is pretty basic. Give the thing a good amount of time to set (I leave mine overnight) and you’ll be guaranteed a beautiful, perfect slice that holds together every time.

Raspberry Cheesecake

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By Marc Spendlove-Kruger Serves: 8
Prep Time: 60 minutes

Gluten-Free, Dairy-Free and Sugar-Free. All of us are facing challenges in the kitchen with allergies of one kind of another. This Raspberry Cheesecake recipe is very easy to make and will become a firm favourite with both allergy sufferers and those without.

Ingredients

  • 320g gluten-free digestive biscuits
  • 70g Dairy-Free, Sugar-Free Dark Chocolate
  • 500g Coconut Natural Yogurt Alternative
  • 255g Coconut oil alternative cream cheese
  • 1/2 tsp vanilla extract
  • 275g fresh raspberries
  • 75m Cold Water
  • 10g Xylitol Natural Sugar Alternative
  • 1 lemon (zested and juiced)

Instructions

1

Crush your gluten-free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.

2

Melt your Dairy Free Chocolate - I do this in the microwave.

3

Pour your melted chocolate into your crushed biscuits and mix together.

4

Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.

5

Place it in the fridge to chill whilst you make your cheesecake filling. (I leave mine in the fridge for at least 30 minutes)

6

To make your cheesecake filling mix together your cream cheese, lemon zest, lemon juice and coconut yoghurt. (a hand whisk does the trick well)

7

Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.

8

In a pan add your raspberries, the water and sugar alternative and place on high heat for approx 20 minutes and then on a low heat for another 20minutes.

9

The juice from the raspberries should mix with the sugar and water mixture and form a loose jam consistancy.

10

Take off the heat and allow to cool and steep overight.

11

Keep refrigerated until serving and if you have leftovers. Enjoy!

Wine Matching

We chose a Mauricio Lorca Lirico El Mirador Moscatel 2018. This sweet, fresh wine boasts stunning fruity, floral aromas. Think peaches and apricots and you’ll be bang on. It’s one that will shine alongside spices such as ginger, cinnamon and cardamom so bear that in mind if going through the recipe book! Available from Naked Wines.

Equipment

I used a 10 inch / 25cm loose bottomed tart tin for the Cheesecake.    

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