Vegan cheesecake
Rate this recipe
4.2/5
(56 Votes)
1 Picture
Ingredients
- For the base:
- Speculoos + 3 tbsp oil
- For the mix:
- 100g firm tofu (I have not used the second time, but I added 1 teaspoon arrowroot)
- 400g silken tofu
- 1 tin of coconut milk
- 1 tsp of agar agar
- 2 tbsp soya milk powder (or any other powdered milk)
- 1 teaspoon arrowroot
- 5 tbsp coconut oil
- 3 tbsp rice flour
- 4 tbsp sugar + 2 tbsp agave syrup
Details
servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Crush the biscuits and mix with the oil. Press the crumbs into the bottom and sides of a cake tin covered with baking paper.
Step 2
Mix together all the ingredients for cheesecake and with an electric mixer, mix for 1 minute.
Step 3
Pour this filling onto the biscuit base.
Step 4
Bake 40 minutes at 180 ° C.
Step 5
Refrigerate for 1 hour, once baked and cooled.
Step 6
Spread a little jam on top before serving. I have used strawberry-rhubarb for this recipe). Enjoy!
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