Ann's blooming lovely chocolate orange cheesecake

You are here

» Ann's blooming lovely chocolate orange cheesecake

A close up of a vegan choloclate orange cheesecake.  Photo by


  • 3-4 oz (75-100g) vegan margarine
  • 9 oz (250g) vegan digestive biscuits
  • 1 lb (450g) firm tofu, mashed
  • juice of one and a half oranges
  • 1 banana or rind of 1 orange
  • 2 oz (55g) cocoa powder
  • 3 tbsp oil
  • 2 oz (55g) sugar
  • 2-4 tbsp soya milk



  1. Melt the margarine gently in a saucepan.
  2. Crush the digestive biscuits until they resemble fine breadcrumbs.
  3. Remove margarine from heat and mix in biscuit crumbs.
  4. Press into 11" flan tin.


  1. Mix the tofu, orange juice, banana or orange rind, cocoa, oil and sugar to a smooth consistency — preferably in a food processor. If it doesn't mix well, add a few tablespoons soya milk.
  2. Place over the base and smooth the top.
  3. Cook for 30-40 minutes at 175ºC.
  4. Remove from oven, cool and chill overnight in fridge.
  5. Add topping of your choice e.g. slices of orange or grated chocolate.
Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2024 The Vegan Society