Silken Tofoo Berry Swirl Cheesecake

Serves 8 • Prep 240 min • Cooking 15 min
Vegans
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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

Do this stuff
  1. Soak the raw cashews for two hrs or more. Once ready, drain the water.
  2. Brush a loose bottom or sprung 23cm tin with a little coconut oil and line with baking parchment.
  3. 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.
  4. In a small saucepan, add all of the fruit purée ingredients and simmer gently on a low heat for 15mins. Allow to cool.
  5. 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.
  6. 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.
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