Fun Cooking – Dairy Free Cheescake

dairy-free-cheescakeServes 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!

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Dairy Free Cheescake
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