Chocolate Orange Vegan Cheesecake
Prep time
Cook time
Total time
This recipe is from Sandra Butler, a talented UK Chef.
  • 3-4 oz (75-100g) vegan margarine
  • 9 oz (250g) vegan digestive biscuits
  • 1 lb (450g) firm tofu, mashed
  • juice of one and a half oranges
  • 1 banana or rind of 1 orange
  • 2 oz (55g) cocoa powder
  • 3 tablespoons oil
  • 2 oz (55g) sugar
  • 2-4 tablespoons dairy-free milk beverage
  1. Base: Melt the margarine gently in a saucepan. Crush the digestive biscuits until they resemble fine breadcrumbs. Remove margarine from heat and mix in biscuit crumbs. Press into 11″ flan tin.
  2. Topping: Mix the tofu, orange juice, banana or orange rind, cocoa, oil and sugar to a smooth consistency — preferably in a food processor. If it doesn’t mix well, add a few tablespoons soya milk. Place over the base and smooth the top. Cook for 30-40 minutes at 175ºC. Remove from oven, cool and chill overnight in fridge. Add topping of your choice e.g. slices of orange or grated chocolate.
Recipe by Go Dairy Free at