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Raspberry Curd Cheese Cake (gluten free)

Refresh yourself on hot summer days with this yummy fruity cake that doesn't need to be baked.


For the biscuit base:
  • 2 packets of gluten free and/or sugarfree biscuits
  • 30-50 ml of coconut oil
For the cream:
  • 500 g light mascarpone or cream cheese
  • 500 g creamy curd cheese (if you don't get any just buy regular and use a mixer to cream it)
  • sweetener of your choice
  • raspberries


  1. Crush the biscuits, add the melted coconut oil and press it down in a lined baking form.
  2. Mix everything for the cream except the raspberries.
  3. Add the raspberries carefully when everything is mixed, then pour it over the biscuit base.
  4. Put it in the fridge for about 4-6 hours before slicing.