For the base

  • 140g Freefrom plain digestives
  • 2 tbsp agave
  • 3 tbsp melted coconut oil

For the filling

  • 100g Freefrom white chocolate
  • 2 x 170g Freefrom coconut-based alternative to soft cheese
  • 350g silken tofu
  • 150g icing sugar
  • 150ml coconut cream
  • 1 tsp vanilla bean extract

For the decoration (optional)

  • 100g vegan spread
  • 225g icing sugar
  • 1 tsp vanilla bean extract
  • Gel colourings


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Line the base of an 8-inch springform cake tin. 

  2. 2

    Put the digestives in a food processor and blitz to a fine crumb. Transfer to a bowl and mix in the agave and melted coconut oil. Press into the base of the cake tin and set aside.

  3. 3

    Melt the white chocolate in a bowl over a pan of simmering water. Set aside to cool slightly. 

  4. 4

    Put the cream cheese, tofu, icing sugar, coconut cream and vanilla bean extract in a food processor and blitz until smooth. Gently fold in the cooled white chocolate. Pour the mixture on to the base and smooth it level. Bake in the oven for 1 hour and check. Bake for another 10-15 minutes if still not set. Turn off the oven and leave to cool in the oven for half an hour. Remove from the oven. Cool completely, then chill for a minimum of 4 hours, or preferably overnight. 

  5. 5

    If icing, beat together the vegan spread and icing sugar with the vanilla bean extract to create a smooth buttercream. Use around a quarter of the icing to skim the top and sides with a thin layer. Divide the rest of the icing into 4 bowls and colour each a different colour. Cut the ends off 4 x disposable piping bags and fill with alternate colours. Pipe rows of different coloured dots around the side of the cheesecake. 

Nutritional Details

Each serving provides
  • Energy 1315kj 314kcal 16%
  • Fat 19.6g 28%
  • Saturates 14.1g 71%
  • Sugars 21.0g 23%
  • Salt 0.43g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1285kj/307kcal

Each serving provides

28.3g carbohydrate 1.4g fibre 5.3g protein

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