14th & 15th March 2020

Alexandra Palace

Strawberry Cheesecake

Strawberry Cheesecake

Serves 8-10



  • 200g Digestive style biscuits
  • 75g Dairy Free Butter
  • 150g (1 cup) raw cashews – soaked
  • 1 tbsp lemon juice
  • 200g Silken Tofu
  • 1 Sachet vegan Strawberry jelly made up with ¼ to ½ of the water required on the pack
  • 50 ml (1 scant ¼ cup) soya cream
  • Sachet red quick setting jelly to top Fresh strawberries (optional)



  1. Crush the digestives into crumbs – you can blitz in a food processer or place in a sandwich bag and crush with a rolling pin.
  2. Melt the butter in a pan and stir in the biscuit crumb.
  3. Pack the mixture into a loose bottom tin and chill in the refrigerator
  4. Blend the cashews and lemon juice into a cream
  5. Add the silken tofu and continue to blend. Turn off the blender and the leave the mixture in.
  6. Make up the jelly with a reduced amount boiling water in a pan – if the jelly makes 1 pint use 100-200ml water and 50ml soya cream
  7. Then turn the blender back on and add the hot liquid immediately before it begins to set.
  8. Spread onto the base and chill overnight
  9. OPTIONAL – if Using the quick jelly to serve on top, make up with water as per the pack instructions and top the cheesecake 1 hour before serving and place back in the fridge
  10. Place the cheesecake in the freezer for 15-20 mins before turning out of the tin.
  11. Top with fresh strawberries and serve.

Top Tip: You can make individual cheesecakes by placing into poaching rings on a baking tray. You will need 6 – 8 rings.


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