Try this super easy vegan and gluten free cheesecake, it looks great and tastes even better!! The perfect dessert for an outside gathering - you can even adjust the recipe to make 4 mini cheesecakes ideal for social distancing. Try it yourself and show us your creations using #cocoalibrechocolate.


For the base:

  • 160g Gluten Free Digestive Biscuit
  • 75g Plant Based Butter

For the Filling:

  • 400g Dairy Free Cream cheese
  • 160ml Dairy free yogurt
  • 80g Icing Sugar
  • 1 tsp Vanilla Extract
  • 150g Dark Chocolate and Raspberry pieces



  1. To make the base of the cheesecake put all the biscuits in a zip lock bag and crush with a rolling pin. If you have a processor you can blend them into a fine crumb.
  2. Melt your butter so it is runny and mix together with the crumbs in a bowl.
  3. Transfer the mixture into your cake tin and press down so it covers the whole base and is smooth. Put in the freezer to harden while you make the filling.
  4. To start making the filling put the diary free cream cheese and dairy free yoghurt in a bowl and whisk, to save time use an electric whisk if you have one.
  5. Add the icing sugar and vanilla extract and mix through again with the whisk.
  6. Weigh out 50g of the Raspberry pieces and melt (I used the microwave heated for 1 min). Once melted mix into the filing mixture.
  7. Remove base from freezer and pour the filling on top of the base spreading it evenly. Then put in the fridge overnight to set or put in the freezer for a few hours until filling seems firm.
  8. Once the cheesecake is set, decorate with the rest of the chocolate how you wish. I did a combinations of chopping the pieces up and grating them over the dessert.