Vegan Blueberry Cheesecake with Biscoff Base
Ingredients
- 250 grams biscoff biscuits
- 50 grams vegan butter
- 1 cup cashews
- 1 packet silken tofu
- 1 tablespoon lemon juice
- 6 tablespoons maple syrup
- 1 punnet blueberries
- 1 tablespoon vanilla extract
- 1 teaspoon tahini
- Icing sugar for dusting
Preparation
Soak the cashews in water for 2 hours, then drain.
Melt the vegan butter.
Place the biscuits in a blender and blend until smooth, then add the melted butter and combine.
Press the mixture into a cheesecake tin and refrigerate for an hour.
In a blender, add the drained cashews, silken tofu, maple syrup, lemon juice, vanilla extract, and tahini; blend until smooth.
Pour the mixture into the prepared tin and place the blueberries on top.
Bake at 180°C for 40 minutes or until cooked.