Chocolate and Tangy Lime Cheese-Free Cheesecake

  • Difficulty: Average
Chocolate and Tangy Lime Cheese-Free Cheesecake


  • 175g (6oz) dairy-free biscuits, eg coconut
  • 40g (1½oz) soya dairy-free spread
  • 450g (1lb) firm, silken-style tofu
  • 75g (2¾oz) caster sugar
  • 1 lime
  • 100g (3½oz) dairy-free dark chocolate
  • 1 sachet powdered gelatine


    1. Melt the soya spread over a low heat. Set aside. Do the same with the dark chocolate.
    2. Grate the rind of the lime, and juice it. 
    3. Place the biscuits in a food processor and blitz to form a fine crumb.
    4. Stir in the melted soya spread until well combined, then press into the base of an 8" loose-bottomed cake tin.
    5. In a large bowl, beat together the tofu, sugar, lime juice and zest, and the melted chocolate.
    6. Follow the instructions on the packet of the gelatine, and prepare it.
    7. Whisk the gelatine, then pour the mixture over the biscuit base and leave in the fridge for about 2 hours until firm.
    8. You can vary the flavour of the cheesecake to suit your taste
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