Vegan cheesecake



*** Vegan cheesecake ***

Dairy free, soya free, egg free and easily made gluten free.

One can of coconut milk (400g)
200g dairy free chocolate
2 tbsp icing sugar (powdered sugar)
250g biscuits (any biscuits will work – a mixture of digestives and ginger biscuits is nice)
100g dairy free butter


  • Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
  • Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish.
  • Melt the chocolate – set aside to cool.
  • Using only the cream of the coconut milk (not the water), whisk with the sugar.
  • Add melted chocolate to coconut milk (need to have cooled slightly) and mix well.
  • Spread across top of crushed biscuits. Place in fridge for a few hours to set.

• Use gluten free biscuits in base.
• Use 2 cans of coconut milk (800g) and 400g of chocolate to make top thicker.

Possible to freeze and will keep in freezer for up to 3 months. Defrost overnight before using.






Strawberry Cheesecake.


9 thoughts on “Vegan cheesecake

  1. I made this chocolate cheesecake today and it’s delicious! It was simple to make and the whole family loved it. Infact my eldest son ate most of my slice after he devoured his! I’ll definitely make it again, might try doubling up on the topping next time (this is suggested withing the recipe notes) but it was fine without – very chocolatey.


    1. It might not set as well as its the fat that helps it set. But if it doesn’t set, it’s not all lost, put it in the freeze overnight and take it out 30/60 minutes before you want to eat it. it’ll taste just as good.


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