Vegan blackberry cheesecake slices
Healthy and delicious oil-free & gluten-free slices.
- 80 g ground hazelnuts
- 20 g coconut sugar
- 25 g tahini
- 30 ml water
- 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
- 250 g blackberries fresh or frozen
- 35 ml water
- 10 g maple syrup
- 10 g cornstarch + 20 ml of water
Put blackberries, water and maple syrup in a pot and bring to a boil.
Mash blackberries with a fork, then pour the mixture of cornstarch and water and cook for about 3 minutes.
Pour blackberry topping over cheesecake layer and let it cool down.
Cut into 9 slices and store in the fridge