a collection of stuff and things

Vegan Cheesecake

  • 150g Finger biscuits - crushed
  • 45g Dairy free spread - melted
  • 200g Dairy free chocolate - any variety
  • 2.5 tablespoons cornflour
  • 500g plain soya yoghurt
  • 45g soft brown sugar (leave out if using “milk” of white chololate as contains enough sugar!)
  • 1 piece of stem ginger (or more, to taste)
  • 2 tablespoon of stem ginger sryup



  1. Heat overn to 190c Gas Mark 5
  2. mix crushed biscuits + melted spread together
  3. spread into 18cm cake tin (lined with foil)
  4. Bake for 20 minutes, leave to cool


  1. Melt choc
  2. Whisk cornflour into 2 tablespoons of water then add to yoghurt
  3. Add sugar, melted choc and syrup - mix well


  1. reduce oven to 160c Gas Mark 3
  2. Pour mixture over base and back for 35/40 minutes - Centre may still be wobbly but firms when cold
  3. Decorate with Raspberries and cream to taste.

Published 3 January 2022, with 156 words.