Vegan blackberry cheesecake slices
Healthy and delicious oil-free & gluten-free slices.
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
Instructions
Crust
- Put all the ingredients in a bowl and mix well.
- 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
- Put all of the ingredients in a blender and blend into smooth cream.
- Spread it evenly on a prebaked crust and bake for another 20 minutes at 180 °C.
Blackberry topping
- 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