Decadent, delicious and indulgent cheesecake

prep time 20 mins total time 1 day serves 8-12


  • 250g lotus biscuits

  • 75g vegan margarine

  • 400g vegan nutella (I used Nature’s Store)

  • Handful of chopped nuts (almonds or hazelnuts work well)

  • 500g vegan cream cheese

  • 60g icing sugar



  1. Break up biscuits into a food processor. Add in the margarine and a tbsp of the nutella. Blend until combined into a sandy mixture.

  2. Add in a generous handful of nuts to the mix and continue to blend for a few minutes. Don’t worry about there being a few lumps in there, as it’ll add to the crunch.

  3. In a 23cm/9inch springform pan pour the base mixture, and press in with the back of a spoon. Once evenly pressed, put in the fridge to set.

  4. Add the vegan cream cheese to the bowl and sieve over the icing sugar. Stir together gently. Add in the nutella and continue to beat until all mixed.

  5. Take out the springform pan from the fridge and pour in the nutella mixture over the base. Smoothly neatly with a spoon.

  6. Refrigerate for at least four hours or overnight until the cheesecake has set. Serve cold from the fridge.


  • Adapted from a Nigella Lawson recipe

  • Tesco and Sainsbury’s do really good free-from cream cheese that I often use for recipes like this.

  • Make sure not to over-beat the nutella mixture as you want it to stay firm.

  • Feel free to top the cheesecake with some chopped nuts, or garnish with fresh raspberries.