Gluten-Free Berry Almond Milk Cheesecake

Serves 8-10




2 cups freshly ground Mandolé Orchard Natural Almonds

50 grams butter, melted

4 tbsp caster sugar



2 x 250g blocks cream cheese

¾ cup caster sugar

1 cup Mandolé Orchard Unsweetened or Original Almond Milk

1 tsp vanilla bean essence

4 tbsp lemon juice

3 tsp powdered gelatine, dissolved in ¼ cup hot water



500g mixed berries

Sprinkle icing sugar



1. Base: Pre-heat oven to 180°C and grease a 24cm tart shell with removable base.

2. In a medium bowl, combine freshly ground almonds, butter and sugar together and then press firmly into cake tin.

3. Bake for 10 minutes and remove from the oven and leave to cool.

4. Filling: Beat cream cheese and sugar together for a couple of minutes and then add almond milk, vanilla, lemon and gelatine mixture. Beat again for another couple of minutes until thoroughly combined.

5. Place cooled tart shell onto selected serving plate and then use a spatula to evenly spread mixture into tart shell.

6. Refrigerate for at least 3 hours or overnight.

7. Topping: To serve, arrange washed and dried berries on the top and sprinkle lightly with icing sugar. For an extra special touch, serve with a mixed berry coulis drizzled over the top.

Tootie x