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Silken Tofoo Berry Swirl Cheesecake

A no bake showstopper, that's worth the wait. It takes patience - a good four hours between soaking, setting, and chilling - but the payoff is a genuinely stunning dessert that tastes as good as it looks.

Serves: 8 people
Prep: 240 mins
Cooking: 15 mins

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Ingredients

For the Base

250g pitted dates

250g ground almonds

60g coconut oil, melted

For the Fruit Purée

150g raspberries

2 tbsp maple syrup

150g blueberries

100g golden caster sugar

For the Silken Filling

300g raw cashews

300g Silken Tofoo

100g coconut oil

100ml soya milk, sweetened

3 tbsp agave syrup

2 tbsp lemon juice

Get started

Soak the raw cashews for two hrs or more. Once ready, drain the water.
Brush a loose bottom or sprung 23cm tin with a little coconut oil and line with baking parchment.
In a blender add all of the base ingredients, blitz until combined. Spoon out the mixture into your lined tin and push it down evenly across the tin, finishing it with a flat bottomed glass. Place in the fridge until needed.
In a small saucepan, add all of the fruit purée ingredients and simmer gently on a low heat for 15mins. Allow to cool.
In a smoothie blender, add all of the filling ingredients and blitz until smooth. With a rubber spatula poor your filling into the tin, smooth it out and give the tin a few taps onto a surface tohelp remove any air bubbles.
Now the fruit purée is cooled spoon it into the mixture in eight blobs on top of the cheesecake. Run the spoon though the mixture sideways and in a figure of eight motion to distribute the fruit and create a pleasing pattern on top. Set in the fridge for at least two hours.