Recipe updated Jan 2014.

A tofu cheesecake which combines tangy lemons with rich creamy coconut and it really works. This recipe is by Chrissy from Vegan Tuck Box is a favourite that we often use. It is easy to make and is a no-bake cheesecake. If you prefer, replace the lemons with limes.

Lemon and Coconut Cheesecake

Base – 2oz (55g) marg
11oz (310g) digestive biscuits
Topping – 13oz (375g) tofu
3/4 block (150g) creamed coconut
3.5oz (105g) marg
4.5 floz (128ml) coconut milk
4.5oz (128g) sugar
juice of 1-2 lemons
Decoration – desiccated coconut
grated lemon rind (organic or unwaxed)

1. Start by making the base; break the biscuits into crumbs using a food processor or put them into a bag and crush with a rolling pin. Place the margarine in a pan over a low heat. Once it has melted take off the heat and stir in the crushed biscuits thoroughly. Press down well into a large flan dish and place in the fridge.

2. To make the topping, chop the tofu and creamed coconut fairly small and place into a blender with the margarine, coconut milk, sugar and juice of one of the lemons. Blend until smooth. Taste and add more lemon juice if needed.

3. Place the topping into the flan dish on top of the base, smooth down and decorate with desiccated coconut and lemon rind. Chill for a few hours until set.