|Prep Time||20 minutes + 6 hours freezing|
|Baking Pan||Springform Pan 19cm|
- 400g soft silken tofu, drained
- ⅔ cup (100g) raw cashews soaked for minimum 4 hours, drained
- 85g raspberries
- 100ml coconut oil, melted
- ¼ cup (65ml) maple syrup
For the crust:
- ⅔ cup (115g) pitted dates
- ⅔ cup (110g) pepitas and sunflower seeds
- ½ cup (80g) almonds
- 2 tablespoons coconut oil, melted
- Shaved fresh coconut
- Edible flowers
Grease and line a Wiltshire Springform Pan 19cm.
To make the crust, place all the ingredients in the bowl of a food processor and pulse until the mixture comes together. Spoon the mixture into the base of the pan and press the mixture evenly and firmly over the base and up the sides of the pan until 4cm deep. Place in freezer until required.
To make the “cheesecake” filling, place all the ingredients in the bowl of a food processor and process until smooth. Pour into the crust then freeze for 6 hours or until set.
To serve decorate with the coconut, raspberries, pistachios and flowers.
This recipe is a modern take on the traditional baked cheesecake. No baking required. Best enjoyed chilled.