Cookies & Cream Cheesecake
With a crumbly, chocolatey base and a rich and creamy cheesecake layer, you would never know that this Cookies & Cream Cheesecake is lactose free, gluten free and low FODMAP!
Ingredients
- 50g butter (vegan for lactose free)
- 350g gluten free chocolate sandwich cookies (I use Simply Wize)
- 500g lactose free cream cheese (I use Liddells Lactose Free)
- 1/2 cup caster sugar
- 300mL lactose free cream, whipped
Instructions
Makes: 10 servings
- Remove the cream cheese from the fridge and allow to soften.
- Line a standard springform baking tin with baking paper.
- In a blender, blitz 200g of the chocolate sandwich cookies until they form a fine crumb. Add the melted butter and blitz again until it resembles wet sand.
- Press the mixture into the base and sides of the springform tin, and refrigerate while you make the filling.
- Whip the cream until soft peaks form, and blend the remaining 150g of biscuits.
- In a large mixing bowl, add the cream cheese and caster sugar and beat with an electric whisk until smooth.
- Add in the whipped cream and crushed biscuits and fold through the cream cheese and sugar until everything is evenly distributed and a smooth mixture forms.
- Dollop the cheesecake filling on top of the biscuit base and spread until it is even.
- Refrigerate the cheesecake for 40 minutes or until ready to serve.