Espresso chocolate cheesecake

(10 ratings)
Espresso chocolate cheesecake
Espresso chocolate cheesecake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cooling time)
  • Skill level: Bit of effort

  • Costs: Splashing out

A rich, dairy-free chocolate cheesecake with that added kick of coffee for an after-dinner boost


  • 150g ginger biscuits, crushed
  • 40g vegetable margarine, melted
  • 200g of 75% cocoa dark chocolate
  • 750g plain soya yogurt (measure out into 500g and 250g)
  • 2½tbsp cornflour
  • 50g soft brown sugar
  • 6-8tsp instant coffee, dissolved in a little hot water (optional)
  • 1 piece stem ginger, finely chopped and
  • 4tbsp of stem ginger syrup (from the jar)
  • 250g fresh raspberries
You'll also need:
  • An 18cm cake tin, lightly oiled and lined with baking parchment

If you don't want to use coffee, swap it for the same amount of fresh orange juice for a chocolate orange-flavoured cheesecake


  1. Preheat the oven temperature to 190ºC/ 375ºF/gas mark 5.
  2. Mix biscuit crumbs with the melted margarine and press evenly into the cake tin. Bake for 20 mins. Remove the tin and allow to cool.
  3. Place chocolate in bowl and place over a small pan of boiling water. Allow to melt slowly.
  4. Using a fork, whisk the cornflour into 500g of the soya yogurt in a large mixing bowl, then add the sugar, melted chocolate, half the coffee (if using) and 2tbsp ginger syrup. Mix well.
  5. Reduce the oven temperature to 170ºC/ 325ºF/gas mark 3. Pour the mixture into the tin over the biscuit base and bake for 35-40 mins or until just firm.
  6. Make the coffee or ginger ‘crème’ to go on top of the cheesecake by beating the remaining 3-4tsp coffee with the chopped stem ginger, the remaining 2tbsp ginger syrup and 250g soya yoghurt.
  7. Allow cheesecake to cool then slice and serve immediately with a generous dollop of the coffee or ginger ‘crème’ and a few raspberries.
© The Vegetarian Society (recipe created by the Cordon Vert cookery school)

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  • 3
(10 ratings)

Your comments


What a disaster! Somehow I followed the steps closely, but the cheesecake just wouldn't cook. Whe, after over 90 minutes, I felt I could take it out of the oven (when it looked less runny) the edges of course were a bit too well done but the middle was still, wet. The taste generally was encouraging, but I'm not sure I would rush to do this again. An expensive option which was unreliable. Disappointing, but with such potential!


As I'm a complete novice at cooking, may I ask how big a piece of ginger should be used to chop up for the syrup. Many thanks.

nick paterson

Thankyou for clarifying step six.

GTK Recipes ed

Hi nick, thanks for your comment and we're sorry if our directions weren't clear to you. Step 6 is for making delicious creme that goes on top (the lovely light coloured stuff in the picture!). Just mix 3-4tsp of coffee (one you've made from instant or brewed) with 1 piece chopped stem ginger, 2tbsp ginger syrup and 250ml soya yoghurt then pour on top of the cheesecake when you serve. Enjoy!

nick paterson

I appologise if I seem a bit stupid, but could you explain step 6 please.

GTK Recipes ed

Hi Linda, Thanks for your comment. Unfortunately we don't get detailed nutritional information for all of our recipes. If we don't have the specifics, we just publish our guidelines. But you're interested in this cheesecake, right?! Well roughly speaking this one contains 218 calories and 4g fat per slice, but remember that's just a basic guide! Hope this helps :)

Linda M Collier

Why do this and other recipes only give you the daily guidelines for fat, carbs etc. but not detailed information about the particular dish?

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