Desserts
No-Bake Tofu Cheesecake
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Super creamy and packed with nutritious ingredients this No-Bake Tofu Cheesecake tastes almost like the real thing and is a doddle to make.
Compatible with
Cooking mode
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For the crust
- 100g mixed nuts
- 50g ground almonds
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
- 1 tbsp coconut oil (melted)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
For the filling
- 350g firm tofu (drained)
- 120ml light agave nectar
- 100ml coconut oil (melted)
- 60ml coconut yogurt
- 1 tbsp cacao butter buttons (melted)
- 1/4-1/2 peeled small courgette (cubed)
- 1 tsp vanilla extract or 1/4 tsp vanilla powder
- 1 Juice and zest of lemon
- Fresh berries (to decorate)
Utensils
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Step 1
Add all of the ingredients for the crust, in the order listed, into the BOWL up to, but not exceeding, the Max Fill line. Install the blade assembly. Select CRUSH, then twist Power Paddle anti-clockwise continuously while blending.
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Step 2
Transfer to a 20cm/8″ loose-based flan dish or cake tin and knuckle in with your hands or the back of a spoon to create a crust. Place tin into the freezer.
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Step 3
Rinse the blades clean. Add the filling ingredients to the CUP up to, but not exceeding, the Max Fill line. Install the blade assembly and select BLEND. Remove blades after blending.
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Step 4
Pour the filling into the pie crust then refrigerate for at least 3 hours. Alternatively place into the freezer for 1 to 2 hours. Carefully remove from the tin then top with fresh berries before serving.
Notes:
This is best served on the day but will store in an airtight container in the refrigerator for up to 2 days.
The courgette can be omitted. Using less courgette will result in a thicker filling.
The cacao butter can also be omitted but will result in a slightly looser filling.
