The velvety, smooth, light and creamy texture of this gluten free, no bake cheesecake is out of this world. The coeliac friendly buttery biscuit base and tart raspberry coulis complete this delightful dessert. It is straight forward and incredibly delicious. Give it a go! INGREDIENTS For the biscuit base: 250g of gluten free biscuits (a mix of digestive and ginger snap work great) 100g butter (unsalted) For the filling: 300g…