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Recipe Details

Setting time 10.5 hours or preferably overnight | Serves 4

We can never get enough dairy free cheesecake. This rasperry & rose swirl wonder tastes as good as it looks and thanks to our healthier vegan Creamy Sheese it can be enjoyed with a little less guilt than your average cheesecake. This recipe is a treat from Little Miss Meat-Free, so don’t hesitate to go and have a look on her blog filled with plenty of wonderful vegan recipes.



  • 2x255g tub Original Creamy Sheese
  • 250g dairy-free digestive biscuits
  • 100g coconut oil
  • Pinch of fine sea salt
  • 80g icing sugar
  • 1 tsp vanilla paste
  • Zest of ½ unwaxed lemon
  • 150g Scottish raspberries
  • 1 tsp good quality rose extract
Cooking Method

  • Break the digestive biscuits into fine crumbs, using a food processor, blender or rolling pin.
  • Heat the coconut oil in a pan over a low heat until melted. Pour the biscuit crumbs and salt into the oil and stir to combine fully. Press the mixture into an 8” cake tin and refrigerate for 2 hours.
  • To make the filling, add the Original Creamy Sheese, icing sugar and vanilla paste to a bowl and use an electric whisk to mix together until light and creamy. Stir through the lemon zest. Generously spoon the mixture over the base. Refrigerate for at least 8 hours, preferably overnight.
  • To make the raspberry and rose topping, heat the raspberries and rose extract in a pan for 5 minutes until the fruit has cooked down. Spoon into a blender and blend on high until smooth. Pour through a sieve to remove any pips. Use a teaspoon to spoon the sauce over the Sheesecake, making a swirling pattern as you go.
  • Return to the fridge for 30 minutes before serving.

You will need

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