50g lactose free cream cheese

75ml lactose free double cream

grated zest ½ orange

4 tbsp lingonberry jam (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve

8 gluten free ginger nuts, crushed, plus 1 extra to serve

knob of lactose free butter, melted

Serves - 4


Whip the lactose free cream cheese, double cream and orange zest in a medium bowl until thick and holding its shape.

Be careful not to overwhip or the lactose free cream cheese will become watery. Gently ripple through the lingonberry jam.

Mix together the crushed gluten free biscuits and lactose free butter, and spoon into 2 glasses.

Divide the lingonberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.

To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble the remaining gluten free biscuit and sprinkle on top.

Recipe adapted from: Good Food
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