M&S Vegan chocolate orange cheesecake | Recipes

Add a little zest to your Macmillan Coffee Morning with this delicious chocolate orange cheesecake that's also suitable for vegans.

M&S vegan chocolate and orange cheesecake pots

  • Preparation time: 15 minutes
  • Cooking time: 2 hours
  • Serves: 3


  • 300g silken tofu
  • 110g vegan dark chocolate
  • 1 orange
  • 35g dates
  • 10g ground almonds
  • 10g shelled pistachios
  • 10g pecans
  • 10g pumpkin seeds

How to prepare vegan chocolate and orange cheesecake pots

  1. Roughly chop the dates. Break the vegan dark chocolate into pieces.
  2. To make the base, heat the oven to 180C/160C fan/gas mark 4. Place the pumpkin seeds, pecans and pistachios on a roasting tray and bake for 10 minutes, until lightly toasted. Transfer from the oven and leave to cool.
  3. Using a food processor or hand blender, blitz together the nuts, pumpkin seeds, ground almonds, dates and ½ of the orange zest. Divide between three serving glasses and press down firmly.
  4. To make the mousse, melt the chocolate in a bowl set over a pan of simmering water.
  5. Using a hand blender, blitz the tofu with the melted chocolate, remaining zest and 1 tbsp orange juice, until smooth. Pour into the glasses and leave to set in the fridge for 2-3 hours.
  6. To serve, scatter the orange segments on top and a little extra orange zest, if you like.