This gorgeous vegan baked cheesecake is jam-packed with nutritious ingredients. Eating tofu regularly has been associated with lowering cholesterol levels and reducing risk of heart disease. Pistachios are considered a prebiotic food because they feed our beneficial gut bacteria to help them to grow and flourish.
Serves: 8
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Servings
8
Prep time
Cook time
Recipe
Ingredients
- Base
- ½ cup coconut flakes
- ¼ cup raw almonds
- ¼ cup raw pistachios
- 5 medjool dates, pitted
-
- Filling
- 1½ cup raw cashews, soaked overnight then drained
- 1 cup organic tofu, medium firmness
- ½ cup coconut cream
- ¼ cup raw honey or maple syrup
- Zest & juice 1 lemon
- 1 tsp vanilla extract
-
- Topping
- 1 large peach, cut into slices
- Handful pistachios, roughly chopped
- Lemon zest
- Handful blueberries
Method
- Preheat oven to 160°C. Grease tart tin and line with circle of baking paper.
- Blend all base ingredients in food processor until well combined. Don’t over blend — you want it a little chunky.
- On chopping board, place circle of baking paper then put base mixture on top and place another piece of baking paper on top. With rolling pin or back of large spoon, smooth out base until evenly spread over circle of baking paper. Place base with baking paper in tart tin and trim any excess.
- Place all filling ingredients in food processor and blend until well combined and smooth in consistency.
- Pour filling over base and bake for 50–55 mins until centre of the cheesecake is firm.
- Allow cheesecake to cool then decorate with sliced peaches, pistachios, lemon zest and blueberries.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
