The best vegan cheesecake ever!


Oh my gosh this has turned out to truly be the best vegan cheesecake ever (well maybe not ever but its pretty darn good :))

My two boys devoured their pieces in an instant and quickly asked for more. My youngest is two and has a habit of being quite the fussy eater, so this is a triumph!

Even my reluctant husband tentatively took his first bite before declaring it tasted exactly like the lime and mascarpone torte I used to make in my pre-vegan days.

Here are the ingredients you’ll need:


200g Ginger nut biscuits

50g Vitalite (or other vegan butter) – melted


225g Tofutti Creamy Smooth Original

175g Silken Tofu

1 large lemon (zest and juice)

1 lime (zest and juice)

3 tbsp agave nectar

1/2 tsp almond essence

1/2 tsp vanilla essence

1 flat tsp xanthum gum

Crush the biscuits and stir in the melted butter before arranging it in a cake tin and patting into a firm base. Place it in the fridge for around 10 minutes.

Combine all the filling ingredients in a food processor until smooth.  Spoon the mixture over the base and level it out.

Decorate with grated dark vegan chocolate (I used divine 70% chocolate orange and ginger) and a dusting of icing sugar.

Leave to chill for as long as desired – ours was left for nearly a day and was blissful – but I’m sure it would have that same effect after an hour or so.

If you give it a go be sure to leave a comment and let me know how it goes!

Happy eating 😀


2 thoughts on “The best vegan cheesecake ever!

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