Perfect pudding for the whole family! This dessert does not apologise for being Gluten and Egg free, I’ve made 100’s of cheesecakes in my life, and this is identical in texture and taste. You can also easily make this Vegan by using dairy free spread instead of butter and using dairy free cheeses, if you are unsure on how this would work, keep an eye on my page as I will be making a Gluten Free Vegan version of this delicious beauty soon!

Base: 119 per portion
Middle: 92 calories per portion
Top: 288 calories per portion

Serves: 8-10
Free-from: Gluten, egg and meat

Base:
250g gluten free digestive biscuits
100g melted butter

Crush biscuits, melt butter and combine. Put in fridge to set for an hour.

Middle layer:
50g butter
100g light muscovado sugar
250ml salted caramel thick cream

Melt butter and add sugar on low heat until fully combined. Add thick cream and bring to boil for 5 minutes. Let cool then chill for 15 minutes.

Top:
200g light soft cheese
200g light sour cream
200g mascarpone cheese
150g melted dark chocolate
100g icing sugar

Pour all ingredients into a bowl and whisk until light and fluffy. Put in fridge with base to set. After 15 minutes, evenly spread topping on the base. Decorate and chill until ready to serve.