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White Chocolate, Blueberry and Rosemary Infused Cheesecake

Recipe by @slimmingworldxgemx
  • Cooking time
  • Prep time
  • Servings8 portions
recipe image White Chocolate, Blueberry and Rosemary Infused Cheesecake


  • 350 g digestive biscuits
  • 100 g Flora
  • 300 ml Elmlea Plant Double
  • 100 g tofu blended
  • 50 g icing sugar
  • 1 tbsp vanilla essence
  • 150 g dairy free white chocolate
  • 2 sprigs rosemary
  • fresh blueberries
  • fresh blueberries
  • shavings white chocolate
Energy (kcal)343 kcal
Energy (kJ)1438 kJ
Protein (g)4.9 g
Carbohydrate incl. fibre (g)48.8 g
Carbohydrate excl. fibre (g)47.7 g
Sugar (g)23.4 g
Fibre (g)1.1 g
Fat (g)15.4 g
Saturated fat (g)7.6 g
Unsaturated fat (g)2.3 g
Monounsaturated fat (g)1.8 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)22 mg
Sodium (mg)280 mg
Salt (g)0.70 g
Vitamin A (IU)15 IU
Vitamin C (mg)0.2 mg
Calcium (mg)55 mg
Iron (mg)0.21 mg
Potassium (mg)58 mg


  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!