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Easy Vegan Cheesecake

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  • Let cream cheese and sour cream warm to room temperature.
  • Put biscuits in a food processor and process until finely crushed.
  • Add margarine and process until well combined. 
  • Transfer to a baking dish. Using the back of a spoon spread and press the biscuit mixture firmly over the base and side of the pan.
  • Cover and place in the fridge for 30 mins to chill.
  • Pre-heat oven to 175C.
  • Put cream cheese, sour supreme, lemon juice, sugar, flour and vanilla into a blender.
  • Blend until smooth and creamy.
  • Pour into the chilled crust
  • Place in the oven and bake at 175C for 50-55 minutes or until centre is set.
  • Cool on a rack until it's at room temperature, then cover and put in the fridge for at least 6 hours.
  • Decorate with berry drizzles or shaved chocolate or piles of mixed berries.