Chocolate Orange Vegan Cheesecake

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 soya milk
  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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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