Niiice... All the omnivores I've tried this out on have said it tastes just like 'normal' cheesecake and are always really surprised when I tell them there's no cheese or eggs in it. The ingredients aren't cheap as cakes go but it's definitely worth it for special occasions!

This recipe needs to be made in advance as the cheesecake needs to sit in the fridge for a few hours (or can be left overnight) before topping and serving, which can be useful as it means you can prepare it the day before a cooking a big meal for visitors. It helps to have a food processor and a springform tin (removable sides).

Quantities are for a 9-inch/23cm springform tin.


15 ginger biscuits (approx. 150g)
15 digestive biscuits (approx. 200g)
3 tbsp vegan margarine


2 x 225g tubs plain vegan cream cheese
2 x 349g packs silken tofu
150g sugar
2 heaped tbsp flour
1 tbsp lemon juice
1 tbsp vanilla extract
1/2 tsp salt


1 tin cherry pie filling, or
kiwi fruit slices, or
tinned mandarin segments, or
another topping of your choice

Preheat the oven to 150c. Cut out a circle of greaseproof paper and place in the cake tin. Greasing the sides of the tin with vegan margarine stops any bits from sticking to the edge.

Whizz the biscuits into fine crumbs in a food processor. In a saucepan, melt the margarine and mix in the crumbs. Press the mixture firmly into the cake tin.

Put the cheese ingredients in the food processor (after you've removed the biscuit crumbs!) and blend until smooth. You might need to do this in two batches depending on the size of the food processor.

Pour the mixture into the cake tin and bake for 75 minutes. Remove from oven and leave to cool in the fridge for a few hours or overnight before adding the topping and serving.