No-Bake Vegan Oat Cheesecake
Ingredients
Crust
- 150 g oats
- 90 g almond flour
- 6 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp cinnamon
- A pinch of salt
Filling
- 400 g silken tofu
- 200 g plant-based yogurt
- 3 tbsp coconut oil, melted
- 1 tbsp lemon juice
- 50 g maple syrup
Preparation
Mix all ingredients for the crust in a food processor until a firm dough forms
Press the dough evenly into a 20 cm springform pan
Blend all ingredients for the filling until smooth
Spread the filling over the crust in the pan
Freeze the cheesecake for 45 minutes
