Dairy Free Cheesecake

  • Serves 6

  • Preparation 5 mins

  • Cooking 1 hr

Dairy Free Cheesecake
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 50g vegetable/soya margarine
  • 175g digestive biscuits
  • 275g Soya ‘cream cheese’ eg. Tofutti Creamy Original
  • ½ lemon, grated rind & juice
  • 50g icing sugar
  • Thin slices of lemon to decorate


  1. For the base: Melt the margarine in a large saucepan, crush the biscuits then add to the pan.
  2. Mix thoroughly then using the back of a spoon press into a lined, greased 8” flan tin. Refrigerate.
  3.  For the topping: Put the soya ‘cheese’ into a bowl with the lemon juice, rind and icing sugar.Stir vigorously and spoon onto the chilled base.
  4. Decorate with lemon slices and chill for a further ½ hour. Carefully remove flan case then indulge!

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