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Cookies and cream cheesecake
Prep Time
20 mins
Chilling time
2 hrs
 

(Gluten-free, dairy-free)

Servings: 12
Ingredients
  • 350 g gluten-free chocolate cookie crumbs
  • 50 g dairy-free butter melted
  • 375 g dairy-free cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 cup coconut cream
  • 3 tsp gelatine 4 sheets or 1 sachet, dissolved in 1/4 cup boiling water
  • 200 g dairy-free white chocolate melted, cooled slightly, or use 1/3 cup white chocolate syrup
Instructions

  1. Place 250g of the cookie crumbs in a bowl, add the butter and mix to combine. Press the mixture into a greased and lined 9" springform pan and chill.

  2. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate or alternative.

  3. Stir the remaining cookie crumbs through the filling, then pour over the cookie base. Refrigerate 2 hours or until set. Serve immediately

Recipe Notes

Adapted from Simply Heaven (Philadelphia Cream Cookbook)