This beautiful allergy friendly cheesecake tastes just as good as it looks! It is vegan, Dairyfree, Eggfree, Soyafree and by swapping out the biscuits for freefrom alternatives it becomes Glutenfree too. The basic filling is really versatile and can be flavoured with whatever fruits are available but this raspberry & pomegranate version is really lovely and perfect for the summer!
Line the bottom and sides of a 7 inch loose bottom cake tin with bake-o-glide or greaseproof paper.
In a food processor add the ginger nut biscuits, digestives and blitz to crumbs. Pour in the melted coconut oil/Vitalite mixture and pulse until the crumbs are coated.
Put in the cake tin and press down with the back of a spoon. You can refrigerate for an hour or two until set before adding the topping but its not really necessary!
In a separate bowl whisk the Koko yoghurt, Violife cream cheese and vanilla extract together until light and fluffy. Add the icing sugar & raspberry powder and whisk again before stirring in the passionfruit pulp.
Spread over the biscuit base and decorate with the raspberries, pomegranate seeds and chocolate curls. Then just store in the fridge until you want to serve it!