I often find though that when I make a large cake that's gluten and dairy free, the kids and I are left eating it on our own for days. This 'cheesecake' recipe only uses one can of Nature's Charm Coconut Whipping Cream so if you want a large cake to serve at a party simply double the recipe - it'll work just as well.
I made these little cheesecakes in a Baker's Secret 12 Cup Loose Round Dessert Pan but you could easily make one larger cake in a springform pan - just make sure it's a small one as it's really a half quantity.
I only did a fairly thin base so if you like it a bit more substantial just make a bit more base in the same ratio. You can also switch out the biscuits to another variety if you like, or even homemade. I particularly like this one as a cheesecake base though.
Gluten free, wheat free, dairy free, soy free, egg free, nut free
Makes approx 6 mini cheesecakes
80g Leda Golden Crunch Cookies (about 6)
30g coconut oil, melted
1 can Nature's Charm Coconut Whipping Cream, refrigerate for at least a day before using
½ can Nature's Charm Sweetened Condensed Coconut Milk
100g bar Bonvita Rice Milk White Chocolate, melted
2 tsps gelatin
30mls boiling water
Enjoy! Lisa x