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theveganharmony

Vegan blackberry cheesecake slices

Healthy and delicious oil-free & gluten-free slices.
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Servings: 9 slices
Ingredients Method

Ingredients
  

Crust
  • 80 g ground hazelnuts
  • 20 g coconut sugar
  • 25 g tahini
  • 30 ml water
Cheesecake layer
  • 140 g tofu firm not silken
  • 100 g soy yoghurt
  • 15 ml lemon juice
  • 30 g maple syrup
  • 10 g cornstarch
  • 1 teaspoon vanilla extract
Blackberry topping
  • 250 g blackberries fresh or frozen
  • 35 ml water
  • 10 g maple syrup
  • 10 g cornstarch + 20 ml of water

Method
 

Crust
  1. Put all the ingredients in a bowl and mix well.
  2. Put it in a baking dish (18 cm x 18 cm) covered with baking paper and bake for 10 minutes at 180 °C.
Cheesecake layer
  1. Put all of the ingredients in a blender and blend into smooth cream.
  2. Spread it evenly on a prebaked crust and bake for another 20 minutes at 180 °C.
Blackberry topping
  1. Put blackberries, water and maple syrup in a pot and bring to a boil.
  2. Mash blackberries with a fork, then pour the mixture of cornstarch and water and cook for about 3 minutes.
  3. Pour blackberry topping over cheesecake layer and let it cool down.
  4. Cut into 9 slices and store in the fridge