Gluten Free Cinnamon Blackberry Cheesecake – Summer Hill Pantry
Creamy, light and fluffy - this is the perfect decadent dessert for a hot summers day.
Ingredients
- 200g Summer Hill Pantry Cinnamon Cake Mix
- 90g melted butter
- 3 tsp gelatin melted in 1 1/2 tbs boiling water
- 500g cream cheese
- 3/4 cup Low GI raw sugar processed to fine powder
- 2 teaspoons vanilla bean paste
- 300mL pure cream, whipped
- 20g Summer Hill Pantry Blackberry Crunch
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