use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image White Chocolate, Blueberry and Rosemary Infused Cheesecake

White Chocolate, Blueberry and Rosemary Infused Cheesecake

Recipe by @slimmingworldxgemx

Recipe by @slimmingworldxgemx

  • Prep time
    45 minutes
  • Servings
    8 portions
  • Difficulty


  • 350 g digestive biscuits
  • 100 g Flora
  • 300 ml Elmlea Double Light
  • 100 g tofu blended
  • 50 g icing sugar
  • 1 tbsp vanilla essence
  • 150 g dairy free white chocolate
  • 2 sprigs rosemary
  • fresh blueberries
  • shavings white chocolate

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Crush your biscuits and mix with melted flora, press in to a lined cake or cheesecake tin.
  2. Blend the tofu (used to gain the consistency of cheesecake) with the chopped rosemary and vanilla essence.
  3. Meanwhile whip up the Elmlea Double and icing sugar until thick then store through, set aside and melt the chocolate, once cooled slightly stir through the cream mix and add in the blended mix.
  4. Top your biscuit base and leave to set in the fridge topping with fresh blueberries and shavings of chocolate.
  5. Enjoy!