This spooky cheesecake takes its ghoulish green colour from spirulina. A soft and creamy delight, it’s ideal to wow your guests at any Halloween gathering.

Serves 8

Halloween Cheesecake

For the base:

  • 220g (2¼ cups) digestive biscuits, finely crushed
  • 90g (3/8 cup) dairy-free butter, melted

For the filling:

  • 400g (generous 1¾ cups) dairy-free cream cheese
  • 125g (generous ½ cup) granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest, finely grated
  • 190ml soya milk
  • 4 tbsp agar flakes
  • 2 tsp spirulina
  • 1 tsp peppermint extract


  1. Grease an 18cm, loose-bottomed, deep tin and line the base with baking parchment.
  2. Mix the digestives and the butter until evenly combined.
  3. Press the crumbs evenly across the base of the tin, and place in the fridge to chill for 20 minutes.
  4. For the filling, mix together the cheese, sugar, lemon juice, zest, spirulina and peppermint extract until well combined. Heat up the filling mixture in a bain marie until softened.
  5. In a saucepan, simmer the milk and whisk in the agar, stirring constantly until dissolved.
  6. Combine the agar milk with the warmed filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.

Per serving (133g) Calories: 325, Carbohydrates: 38g, Sugars: 26g, Salt: 0.70g, Fat: 16g, Saturates: 4.6g, Protein: 4.8g

Taken from October 2018 (Issue 43) Vegan Life Magazine

Leave a Comment