A delicious and taste classic with a vegan spin that will delight all tastes. Serves 8 people Preparation: 1 hour

A delicious and taste classic with a vegan spin that will delight all tastes.
Serves 8 people
Preparation: 1 hour

 

Ingredients

  • 2 containers of Tofutti
  • 1 cup of sugar
  • Juice of 1 whole lemon
  • 2 Tablespoons of cornstarch
  • Dash of vanilla
  • Fresh raspberries or canned cherry pie filling

Crust Base Ingredients:

  • 1 cup nut mix:  walnuts, brazil nuts, and pecans
  • 8 medjool dates (pitless)
  • 1 tsp cinnamon
  • 1 cup shredded coconut

Directions

  1. Preheat the oven to 180°C.
  2. Soak dates in water (a few minutes is all they need).
  3. Blend nuts, cinnamon, and coconut together.Then add the dates to the blender til it becomes a sticky crumble mixture.
  4. Press down evenly into the pie mould of your choice ready for the cheesecake mixture.
  5. In a blender or food processor, thoroughly blend together the Tofutti, sugar, lemon juice, cornstarch, and vanilla.
  6. Then pour over the crust base.
  7. Bake for 60 minutes, or until the top is golden brown.
  8. Allow to cool to room temperature and then cover the top of the cheesecake with fresh fruit or pie filling and chill in the refrigerator until firm, several hours or overnight.

Variations:

  • It’s very easy to modify the recipe to your favourite filling.
  • In the place of cherries or raspberries another fruit like passionfruit, orange or banana for example could be used for a new flavour. Other flavours such as chocolate etc can also be used. The sky is the limit.
  • You can also use nut-based crusts on vegan cheesecakes such as crushed hazelnuts, pecans, walnuts, Brazil nuts, etc. They are all really nice.
  • You can also use Graham-cracker crust/ other biscuits such as: shortbread, chocolate or vanilla wafers, gingersnaps or amaretti.
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