This is a recipe that I promised to post for the lovely women I met at the Vegan Festival at the weekend. They were working on the Sheese stall and we had a little chat about how I used their product to make Cheesecake.

For the biscuit base you will need:

1-1/2 Cups Vegan Biscuit Crumbs

1/3 cup Vegan Margarine, melted

Mix the Margarine and the Biscuit crumbs together and push into 9inch springform cake tin. Now place this in the fridge to set up while you make the filling.

For the filling you will need:

3 Tbsp. Sugar

2 Tubs Sheese Cream Cheese, softened

1 Tub of Alpro Soya Single Cream

Zest & Juice of 2 Lemons

1 Tsp. vanilla

Add all the ingredients into a mixer and blend together. If you don’t have a mixer you can do it by hand but make sure you soften the Sheese first so it blends with the other ingredients.

Now if your making a non baked Cheesecake you will need to add some Vege-Gel or other Vegan setting agent. Make this up as instructed you will need 2 packets of the gel for the amount your making. Place in the fridge over night or until set.

For a Baked Cheesecake (American style) don’t add the Vege-Gel, but instead add 3Tbsp of Egg re-placer to the mix and pour over the base. Place the Cheesecake in a preheated oven at 170c for 45mins until it is set. Turn the oven off and with the door open let Cheesecake cool inside it. When the Cheesecake is cooled place in the fridge for at least 4 hours.


Variations on this recipe are easy you can leave out the lemon and up the Vanilla to 2 Tsp then you can add fruit to the top when it has cooled for a fruit Cheesecake. If you’re a big Chocolate fan leave out the Lemons and add 3 Tbsp Coco powder. I also like to chop up some Vegan Chocolate and mix it into the mix so you have a double Chocolate Cheesecake.