Blueberry Cheesecake
Ingredients
- 250 grams of biscoff biscuits
- 50 grams vegan butter melted
- 1 cup of cashews soaked for 2 hours
- 1 packet of silken tofu
- 1 tablespoon of lemon juice
- 6 tablespoons of maple syrup
- 1 punnet blueberries
- 1 tablespoon vanilla extract
- 1 teaspoon tahini
- icing sugar for dusting
Preparation
Place the biscuits in a blender and blend until smooth then add melted butter and combine
Place the mixture in a cheese cake tin and press the mixture down
Refrigerate for an hour
In a blender add the drained cashews, silken tofu, maple syrup, lemon juice, vanilla extract and tahini and combine until smooth
Pour the mixture in the prepared tin and place the blueberries on top
Bake at 180 for 40 minutes or until cooked