Vegan Savoury Cheesecake



Prep Time
Cook Time
Serves 4
4 - 6 People
Difficulty  0


  • 2 cups digestive savory biscuits crushed 
  • 200g -250g vegan butter or margarine 


  • 2 cups soaked cashews 
  • 300g vegan cream cheese 
  • 300ml coconut cream 
  • 1/4 cup nutritional yeast 
  • 1/2 cup cornstarch 
  • salt and pepper to taste 
  • 1/2 tsp ground cumin 
  • 1/3 tsp ground coriander


  • Fresh fruit 
  • fig jam 
  • balsamic pearls 
  • fresh herbs to top
  • Honey or apple honey to serve 
Apple honey 
  • 2 cups 100 % apple juice 
  • 2 1/2 cups light brown sugar 
  • 1 tbsp lemon juice 
  • 1 tsp lemon rind 


  1. Preheat the oven to 180 degrees Celsius. 
  2. Place the crushed biscuits and melted vegan butter or margarine in a bowl and mix until well combined, scoop it into a parchment paper lined mini cake tin or small tart pan with a loose base and press down with the bottom of a cup securing the edges. 
  3. Bake for 10-15 minutes or so until brown. 
  4. Blend together the filling ingredients until smooth, pour into a saucepan, and bring to a simmer so it starts to thicken. 
  5. Once thicken, pour into the pre-baked tart base and bake for yet another 40-45 minutes, once baked, remove from the oven and let it cool completely before removing from the tart tin. 
  6. Serve the savory cheesecake with some sliced fruit, fig jam, balsamic pearls (bought here), and some apple honey. 

Apple honey

  1. Bring the ingredients to a simmer for about 40-60 minutes until it starts to thicken. (Keep a close eye so it does hot boil over or burn)
  2. Store in a glass container at room temperature.