flavourless oil, for greasing
For the base
240g gluten and dairy free ginger biscuits
100g lactose free butter
For the 'cheesecake' layer
180g lactose free cream cheese
2 tbsp maple syrup
1 tsp vanilla extract
juice ½ lemon
140g raspberries, plus a handful to serve
Serves - 4
To make the base, gently whizz the gluten and dairy free ginger biscuits in a food processor until very finely chopped.
Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base.
Put the tin in the fridge to firm up while you make the ‘cheesecake’ layer.
Add the ingredients for the ‘cheesecake’ layer to the food processor (excluding the raspberries) and blitz until smooth and creamy. Mix in the raspberries and set aside.
Remove the tin from the fridge and spread the creamy mixture on top of the base. Return to the fridge until firm.
Remove from the fridge 10 mins before serving, then slice into 10-12 bars and enjoy.
Recipe adapted from: Good Food