This is a fantastic cheesecake for vegan and non vegans alike. It keeps well in the fridge for around a week and it freezes perfectly so can be happily made in advance. It’s always best to make at least one day prior to eating to allow a minimum of 24 hours setting time.

Chocolate Chip Biscuit Cheesecake [Vegan]

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  1. Melt the dairy free butter.

  2. Blitz the biscuits in a food processor till they resemble fine crumbs.

  3. Retain a handful for decoration at the end and then combine the biscuit crumbs and melted spread. Stir well to ensure an even coating.

  4. Press the biscuit mixture into the bottom of your chosen tin or dish. You really can use whatever you fancy, most size tins will work, springform is fine as are baking tray tins and individual moulds. Set aside.

  5. In a large mixing bowl combine the cream cheese, creme fraiche, icing sugar, chocolate spread and vanilla. Stir well or mix using a whisk till fully combined, smooth and glossy.

  6. Tip on top of the biscuit base, ensuring a flat finish.

  7. Decorate with the leftover biscuit crumbs.

  8. Refrigerate for 24 hours before removing from a springform pan, of course you don’t have to use springform, you can serve directly out of your tray if you prefer. If wanting to serve the same day you can freeze for a faster set.


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