This vegan no-bake recipe will sate your sweet tooth without the guilty indulgence. With its creamy texture, subtle sweetness and unique lime flavor, this cheesecake is the perfect treat to pair with your afternoon cup of tea. The secret ingredient that makes this particularly recipe a real winner is soft tofu. Head over to your nearest vegan speciality store and get baking!
Ingredients:
For the crust:
1 cup dates
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup almonds
2 tbsp coconut oil melted
For the filling:
500 g soft tofu drained
1/2 cup raw cashews soaked for at least 4 hours and drained
1/3 cup lime juice
1/2 cup coconut oil melted
1/4 cup maple syrup
1 tsp natural vanilla extract
Method:
For the crust:
1. Put all crust ingredients in to a food processor and pulse until the mix reaches a crumbly texture.
2. Use the back of a spoon to press the crust mixture evenly into a 20cm pie tin with a removable base.
3. Place in the fridge for a few hours to firm up.
For the filling:
1. Put everything except the coconut oil into a blender or food processor and blend until smooth.
2. Slowly pour in the coconut oil, while the blender is running. Pour the filling into your crust and spread evenly.
3. Put the cheesecake in the fridge overnight or for at least 2-3 hours to set completely. Serve at room temperature!