Fun Cooking: Dairy Free Cheesecake

Serves 6


50g/2oz vegetable/ soya margarine
175g/6oz digestive biscuits
275g/10oz Soya ‘cream cheese’ eg. Tofutti Better than cream cheese or Swedish Soft
½ lemon, grated rind & juice
50g/2oz icing sugar
Thin slices of lemon to decorate


For the base:
1. Melt the margarine in a large saucepan, crush the biscuits then add to the pan.

2. Mix thoroughly then using the back of a spoon press into a lined, greased 8” flan tin. Refrigerate.

For the topping:
3. Put the soya ‘cheese’ into a bowl with the lemon juice, rind and icing sugar.

4. Stir vigorously and spoon onto the chilled base.

5. Decorate with lemon slices and chill for a further ½ hour. Carefully remove flan case then indulge!

Thanks to the Vegetarian Society for the recipe!