Raspberry Curd Cheese Cake (gluten free)
Refresh yourself on hot summer days with this yummy fruity cake that doesn't need to be baked.
Ingredients:
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
Directions:
- Crush the biscuits, add the melted coconut oil and press it down in a lined baking form.
- Mix everything for the cream except the raspberries.
- Add the raspberries carefully when everything is mixed, then pour it over the biscuit base.
- Put it in the fridge for about 4-6 hours before slicing.