Honey and ricotta cheesecake with walnut biscuit base
SERVES 12
This no-bake cheesecake is gluten-free and tastes best made the night before, which is perfect if you’re entertaining!
PREP TIME: 20 MINS, PLUS SETTING COOK TIME: 2 MINS CALS: 373 FAT: 29g SAT FAT: 14g CARBS: 21g
YOU WILL NEED
200g gluten-free biscuits (we used Hobnobs)
100g toasted walnuts
150g unsalted butter, cubed
For the filling:
340g full-fat soft cheese
250g ricotta
50g icing sugar
3tbsp honey, plus extra to serve
1tbsp vanilla extract
For the garnish: (optional)
