Baked Fudge Yoghurt Cheesecake

, from Issue #94. December, 2020
Baked Fudge Yoghurt Cheesecake

Fudgy and fabulous, this creamy dessert is a festive winner – and it’s dairy-free!

Serves: 8-10


300 grams plain dairy-free/vegan biscuits, roughly broken (see Cook’s Note)
100 grams coconut oil

2 x 450-gram tubs The Collective Plant Fudge Yoghurt
1 cup smooth cashew nut butter
1/3 cup maple syrup
¼ cup custard powder
3 tablespoons apricot jam
2 teaspoons vanilla extract
½ teaspoon sea salt

To serve
450-gram The Collective Plant Fudge Yoghurt
caramelised nuts to garnish


Equipment: Grease a 20cm springform cake tin and line the base and sides with baking paper.

Preheat the oven to 180°C regular bake.

Base: Blitz the biscuits in a food processor to fine crumbs. Add the oil and process again. Tip into the tin and press firmly into the base and up the sides. Chill until very firm.

Filling: Add all the filling ingredients to the food processor, and process until smooth. Pour into the crust. Bake for 50-60 minutes until the centre is set but still has a slight wobble. Turn off the oven, wedge the door open a few centimetres and leave the cheesecake to cool for 2 hours.

Remove from the oven and cool, then cover and refrigerate.

To serve: Scoop the plain layer of yoghurt over the top of the cheesecake. Spoon over the fudge sauce and swirl through. Garnish with caramelised nuts.

The Collective has turned its yoghurt expertise to the plant-based movement, producing a new range of unbeatable dairy-free yoghurts.

Two years in the making, this is the first plant-based yoghurt range in New Zealand that uses a blend of oats, coconut and rice, made in their brand-new factory in Auckland. The result is a probiotic plant-based yoghurt that still has the delicious, thick and creamy texture that The Collective fans know and love.

All four flavours are low in sugar, soy-free, nut-free and vegan-friendly. Natural is the versatile go-to for cooking and adding to smoothies; Fudge is a deliciously rich and indulgent desserty yoghurt; Passionfruit is sweet and fresh with a punchy zing; and Boysenberry offers a sweet yet tart flavour with earthy undertones.

This yoghurt range is the first in New Zealand to launch in #1 rPET tubs, meaning it is made using post-consumer recycled plastic that (when rinsed) can be recycled kerbside nationwide. The Collective is also continuing its partnership with ‘Trees That Count’ to reduce their carbon emissions and show their ongoing commitment towards sustainability.

Available now and on supermarket shelves nationwide. 

For more information visit or find the plant-based range in your local supermarket chiller.