• 250g plain biscuits
  • 4 Tbsp dairy-free spread
  • 2 Tbsp custard powder
  • 1 Tbsp brown sugar
  • 2 cups soy milk
  • 250g dark chocolate


Divide biscuit pack in half. Set aside one half for late use.

Divide chocolate block in half. Set aside one half for later use.

Break half the biscuits into a food processor, and blend on high until crumbly.

Gently melt the spread and half of the chocolate together until just soft. Add this to the food processor, and blend on high again until the biscuit mixture is soft and holds together.

Press this mixture into a tin or dish, pressing with the back of spoon. Place in fridge to cool while you prepare the next half of the cheesecake.

Mix custard powder, sugar, and soy milk in a pot, stirring with a fork until there are no lumps.

Bring the custard to a gentle simmer on the stovetop, stirring constantly. Once custard starts to bubble lower temperature and add last half of chocolate (optional: break off one row of the chocolate for decorating the cheesecake later and put aside), stirring until melted. Custard will start to thicken at this stage so be careful not to let it burn or stick to the bottom of the pot. Remove from stovetop as soon as the custard has slightly thickened in texture (it will thicken more as it cools). Fill a sink with cold water and set the pot in this to cool.

Now pour the chocolate custard into the food processor, along with the last half of the biscuits. Blend on high until smooth.

Spread the chocolate custard onto the biscuit base in the dish, and place in fridge again. It will set within half an hour.

If you saved a row of chocolate, you can grate this over the top of the cheesecake when served.