This isn’t the first tofu cheesecake recipe on this site, and almost certainly won’t be the last. Making a cheesecake – in inverted commas – using silken tofu is such a genius trick. Rather than using cream or full-fat soft cheese, this scrumptious pudding is a blend of fresh berries and protein-rich silken tofu. Delicious and healthy – what more could you want? It’s also incredibly easy to make. It’s a perfect summer dessert when you have an abundance of local strawberries. You can switch the strawberries for blueberries or blackberries to give you an entirely different flavoured/coloured dessert but the same vibe.
140g dates, chopped and stones removed
30g coconut chips
2 tbsps cocoa powder
2 tsps cocoa nibs
2 tbsps flaxseeds
1/2 tsp salt
30g coconut oil
Add all base ingredients to a blender and mix until the mixture is fully incorporated and in fine chunks. Press into a 10″ cake tin, cover and leave in the fridge to set.
1 block silken tofu, lightly pressed
250g strawberries, washed and hulled
75g raw cashews, soaked in hot water for 1/2 hour
3 tbsps maple syrup
1/2 tsp vanilla essense
1/4 tsp salt
1 1/2 – 2 tbsps lemon juice
Whizz all the topping ingredients together in a high-speed blender and pour over the base. Leave in the fridge to cool and decorate with strawberry puree* and fresh fruit as desired
*strawberry puree is as simple as pie; gently boil down a handful of fresh strawberries with a splash of water for 10 mins on the stove. Add to blender and wizz up until you have a delicious, sweet, pungent puree suitable to drizzle over ice cream, chocolate brownies and, of course, your wonderful silken tofu strawberry cheesecake.