Vegan chocolate rum cheesecake

    7 hours 45 min

    A delicious dairy-free cheesecake flavoured with rum and chocolate. To make this cheesecake vegan, ensure that you use a vegan margarine. Serve sliced with fresh berries, if you wish.

    28 people made this

    Makes: 1 23cm round cheesecake

    • 170g ground almonds
    • 125g wholemeal flour
    • 150g margarine
    • 340g firm tofu
    • 100g demerara sugar
    • 7 tablespoons unsweetened cocoa powder
    • 4 tablespoons sunflower oil
    • 125ml soya milk
    • 4 tablespoons dark rum
    • 1 1/2 teaspoons vanilla extract

    Prep:30min  ›  Cook:1hr15min  ›  Extra time:6hr chilling  ›  Ready in:7hr45min 

    1. Preheat oven to 170 C / Gas 3. In a medium bowl, combine ground almonds and wholemeal flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm round springform pan.
    2. In a liquidiser or food processor, crumble the tofu. Add sugar, cocoa, oil, soya milk, rum and vanilla. Process until smooth and creamy. Pour filling into base.
    3. Bake in the preheated oven for 75 minutes or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

    Cheesecake tips

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    This is a TERRIBLE recipe!!! dont do it! Ingedience for this recipe is just unnecessary consider all the effort you go to and all you get is a fridge cake. Yes that's right, simple melted chocolate and a few tea biscuit FRIDGE CAKE. Except you have to pay out for expensive ingredient and stupidly complicated cooking methods. I don't know why I didn't realise before, since I had previously made a fantastic cheese cake using tofu that simply had you set the cake in a fridge for a few hours. My best advice is to look out for a cheese cake recipe similar to the first fantastic one I ever made. It just takes some tofu some yummy ingredient and a few biscuits. serious don't use this recipe.  -  22 Feb 2013


    That photograph is gorgeous. How did you make the cheesecake with rings?  -  22 Oct 2006  (Review from Allrecipes US | Canada)


    While I'm not a fan of "not cheesecake" this worked for my guests. As for the design...split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, follow it with opposite color and repeat till you are out of batter. I crumbed the sides-it really polishes it off.  -  15 Nov 2006  (Review from Allrecipes US | Canada)