Creamy No-Cheesecake

Enjoy a delicious dairy-free version of cheesecake with Nurishh! made with our Nurishh Mozzarella Style Blocks.



For the mousse
100g Nurishh Mozzarella Flavour Block, diced
250ml vegan alternative to cream*
50g sugar
2 limes, juice, and zest

For the ginger crumb
120g plain white wheat flour*
40g caster sugar
5g cornflour
5ml vanilla extract
40g plant-based alternative to butter or margarine*
40g extra virgin olive oil
10g ginger powder

For the mango coulis
1 medium ripe mango
30g sugar
1/2 lime, juice, and zest ice up and enjoy!

*ingredients containing allergens

made with
Mozzarella Style Blocks
Mozzarella Style Blocks


  1. Place 50ml of the vegan alternative to cream, the sugar, and the diced Nurishh Mozzarella Flavour Block in a pot.
  2. Melt over a low heat until smooth.
  3. Allow to cool.
  4. Whip the cream to a soft peak.
  5. Add the juice, 3/4 of the zest and salt to the alternative to cheese mix and fold in the cream.
  6. Place in a piping bag or container and chill for at least 1 hour before serving. (These also make great cookies so feel free to shape some into discs.)
  7. Heat the oven to 170°C.
  8. Mix all the ingredients to form a smooth dough.
  9. Wrap and chill for 30 mins in the fridge.
  10. Line a baking sheet or tray with parchment.
  11. Place the crumble on the tray and bake for 15-20 minutes until slightly golden in colour.
  12. Take out and allow to cool.
  13. Break into a crumble to serve.
  14. Peel the mango, finely dice half of it, coarsely chop the other half and add to a blender.
  15. Add the sugar and lime juice and blend.
  16. Mix the diced mango, puree and the lime zest and reserve.
  17. Divide your crumble between 6 serving bowls.
  18. Pipe or spoon over the mousse.

…and enjoy!