I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Black and Red Currant Cheesecakes

Black and Red Currant Cheesecakes


OH HI LITTLE FELLAS! These might just be the cutest non-dairy dream cakes from secular heaven I’ve ever seen! The silken tofu blended with the vegan cream cheese makes the texture of these dudes so freaking spot on and light. They’re perfect for after a big dinner - maybe even after CHRISTMAS dinner!?

The recipe is adapted loosely from a number of sources including, our oracle and matriarch, Ms Lauren Toyota of “Hot For Food” fame.  My substitution of the Speculoos crust adds a real winter vibe to the flavour while the red currants just scream “STICK ME IN A GOSH DARN CHRISTMAS STOCKING!” (Don’t actually do that - the stains will never come out).

Makes two 10cm cheesecakes.


For the Crust

60g lotus/speculoos cookies (crushed with a rolling pin or ground in a blender until fine)

15g vegan butter (I use baking block or stork)

1/4 tsp maldon salt

For the Filling

90g raw cashews (soaked in water for an hour)

140g silken tofu

140g vegan cream cheese

115g caster sugar

Zest of 1/2 lemon

3 tbsp lemon juice

For the Topping

45g red currants (frozen or fresh)

45g black currants (frozen or fresh)

1 tbsp lemon juice

1 tbsp orange juice

3 tbsp caster sugar



For the Crust

Grease the inside of two 4 inch spring form cake tins. Line the bottom with baking parchment.

Place the butter in a small pan over a low heat and melt. Alternatively melt in the microwave.

In a medium bowl combine the melted butter with the cookie crumbs and the salt.

Divide the base mix into two and press into the bottom of each cake tin to form an even layer. Refrigerate for ten minutes.

For the Topping

Combine all ingredients in a small saucepan over a medium heat.

Cook until the red currants start to lose their shape and the sugar has completely dissolved.

Allow topping to cool completely.

For the Filling

In a high speed blender combine all the ingredients and blend until smooth.

Divide the mix between the two prepared cake tins.

Tap the tins lightly on the kitchen surface to release any large bubbles. Pop the bubbles on the surface with a clean toothpick.

Place in the preheated oven for 35 minutes. The tops should be just starting to turn golden brown.

Remove from the oven and allow to cook for 20 minutes. Once cool, place in the fridge for two hours minimum before removing the cakes from their tins.

Divide the topping between the two cakes and serve. A grating of fresh orange zest is a nice touch too.

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