Cream Cheese Block

Spreadable Cream Cheese

Plant Based Slices

Plant Based Shredded

Lemon Cheesecake

Prep Time: 20 mins + chilling | Chill Time: 3 hours | Serves: 10


  • 250 g plain sweet biscuits
  • 175 g unsalted butter, melted
  • 2 x 225g Bega Original Cream Cheese, chopped
  • 2/3 cup (150 g) caster sugar
  • 2 teaspoons finely grated lemon zest
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1/4 cup (60 ml) fresh lemon juice
  • 300 ml thickened cream
  • Raspberries, to serve


  • LINE base of a 20 cm springform pan with baking paper.
  • PLACE biscuits into a food processor and process until they resemble fine breadcrumbs. Add the butter and process until well combined.
  • TIP the biscuit mixture into the prepared pan and, using the back of a spoon, evenly press the crumbs over the base and up the side of tin, leaving a 1 cm gap around the top of the tin. Refrigerate for 30 minutes.
  • BEAT the cream cheese, sugar and lemon zest with an electric mixer until smooth. Beat in gelatine mixture until combined, then add cream and lemon juice, beating until smooth and slightly thickened.
  • SPOON the filling into the crust and spread mixture evenly. Refrigerate for 3 hours or overnight. Serve topped with berries.

Spring Onion Cream Cheese Dip

Prep Time: 5 mins + chilling | Chill Time: 30 mins | Serves: 2


  • 225 g Bega Cream Cheese Spreadable
  • 100 g Greek yoghurt
  • 100 g Mayonnaise
  • 4 Spring onion, finely sliced
  • ¼ Cup chopped dill and parsley (Plus extra to garnish)
  • 1 Tablespoon lemon juice


  • Combine all the ingredients into a large bowl and stir until well combined. Season to taste. Refrigerate for 30 minutes to help the flavours develop.
  • Transfer to a serving dish and sprinkle with extra dill and parsley.
  • Serve with pitta bread chips and crudites.
  • NOTE: Dip is best eaten on the day it is made.

Pasta Bake

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4


  • 1 teaspoon olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • 400g tinned chopped tomatoes
  • 2 zucchini, roughly grated
  • 4 cups cooked penne pasta
  • 1 cup spinach leaves
  • 250g punnet cherry tomatoes
  • 50g BEGA Plant Based Cheddar Style Shredded Cheese
  • Basil leaves, to serve

White sauce

  • 1 tablespoon, vegan butter
  • 1.5 tablespoon flour
  • 150ml milk of your choice
  • ½ teaspoon dijon mustard
  • 50g BEGA Plant Based Cheddar Style Shredded Cheese


  • PRE-HEAT oven to 180C fan forced.
  • ADD oil and onion to a medium size fry pan and cook over medium heat for 5 minutes until softened. Add the garlic, tinned tomatoes and zucchini. Cook for 10 minutes.
  • STIR through pasta, spinach leaves and cherry tomatoes. Spoon into a 1.5 litre baking dish.
  • TO make the white sauce, melt the butter in a small saucepan over low heat. Add the flour and stir to form a paste. Cook for 2 minutes stirring. Add milk, dijon mustard and cheddar style cheese. Whisk over low heat until cheese has melted and the sauce has thickened.
  • SPOON sauce over the pasta and sprinkle with cheddar cheese and bake for 20 minutes or until gold brown and crisp on the edges.
  • REMOVE from oven and serve with a garden salad.