If you know me, you probably know that desserts are very much part of my diet. I just make them healthy! No-bake cheesecake has always been my favourite but this time it’s totally cruelty-free and fit for fit lifestyles.
To watch the video recipe click on the video box below.
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Yields: 2 servings
For the cheesecake:
1/3 packet of firm/extra-firm tofu
3/4 cup raw cashews soaked in water for 2-3 hours or more
grated peel of 1/2 lemon
squeeze of 1/2 a lemon
6 pitted soft dates (like mejools)
1/2 cup soy/almond milk (any plant-based milk)
1/4 cup pure maple syrup (or more if you prefer it sweeter)
For the topping:
1 cup of frozen blueberries (or other berries)
1/4 cup of pure maple syrup
- Blend all the cheesecake ingredients in a blender until it’s smooth and refrigerate.
- Cook the ingredients for the toppings until they are semi-thick. The rest will thicken when it cools.
- Pour the topping over the cheesecake and chill in fridge for at least an hour.
Serving suggestion: Best served in personal containers.
Share if you liked this recipe 😛