GUEST SPOT: Chocolate ‘cheesecake’

Choc cheesecake

The whole, semi-set cake. (See below for photos of slices.)

Andrew’s amazing creation.  After looking through various vegan cheesecake recipes, he came up with his own, and struck chocolate gold.


  • 1 packet oat biscuits, smashed up
  • approx. 100 g sunflower spread/marg, like Vitalite
  • 300 g Bournville or other sweet chocolate
  • 1 whole tub Tofutti or other plain soft non-dairy cream cheese
  • ⅔ carton soya cream
  • approx. 1 tbsp agave syrup
  • decoration (for example, some extra grated or flaked chocolate


  1. Melt the marg, stir in the smashed up biscuits.  Press the mixture into a tall tin and chill.
  2. Melt the chocolate (in a bowl over a saucepan), then whisk in the remaining ingredients until smooth.
  3. Spoon the chocolate mixture onto the base, decorate the top.  Chill in the fridge for at least 2 hours, preferably overnight.
Choc cheesecake sliced

Shown here at a picnic, sliced up.


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