Vegan cheesecake (sugarless)

Vegan cheesecake (sugarless)

Aaaa, finally a delicious vegan cheesecake has been created. So decadent it will melt in your mouth.


 For 8 pieces (Ø 17 cm); 10 min of preparation + 35 min baking 


 Ingredients

For the bottom layer:
100 g ground almonds
1 teaspoon of vanilla extract
1 tablespoon of maple syrup
3 tablespoons of melted coconut oil 
1 small pinch of salt

For cream:
400 g silky tofu (or other that can be used for desserts) 
1 teaspoon of vanilla extract
2 tablespoons of maple syrup
2 tablespoons of melted coconut oil 
3 tablespoons of peanut butter
1 small pinch of salt

For upper layer:
3 tablespoons of blueberry jam
Berries for decoration

Instructions

  1. Start preheating the oven on 200°C. 
  2. Spread little coconut oil on the cake pan. 
  3. In a bowl mix well all the ingredients for the first layer and press them down well in the cake pan. Put some effort in it! 
  4. Blend all the ingredients for cream with hand blender. Pour it into the cake pan. Shake it a bit, so the cream settles down. 
  5. Bake the cake for 35 minutes. When it is done cool it down completely. Then spread the blueberry jam on it and decorate with berries. 
  6. You can serve it right away or cool it down even more in the fridge.

 Wise-ass corner

The peanutbutter in this recipe works really well to “hold everything together”. 
 
Of course you can also use some other flavour of jam. I just love the combination of peanut butter and blueberries. 
 
If you want to avoid sugar from the jam you can just cook some berries and mash them.
 

 



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