Vegan silken tofu cheesecake with blueberries

Vegan silken tofu cheesecake with blueberries: a creamy dessert with silken tofu, almond flour, dates, lemon and fresh blueberries.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 576 kcal per serving
• Protein: 24 g
• Fat: 32 g
• Carbs: 57 g

Ingredients

• 400 g silken tofu
• 100 g almond flour
• 80 g dates
• 150 g blueberries
• 1 unwaxed lemon
• 1 tsp agar agar

Method

You’ll need: saucepan · stick blender · sieve · wooden spoon

1. Stone the dates and blend them with the almond flour into a moist, crumbly mixture. Press the base evenly into the dessert rings.
2. Drain the silken tofu well and blend it with the lemon juice until the cream is completely smooth.
3. Briefly bring the agar agar to the boil with a little water. Quickly and thoroughly stir it into the tofu and lemon cream.
4. Spread the cream over the almond bases and smooth the top. Chill everything until the mixture has set.
5. Carefully release the cheesecakes from the rings and top them with the blueberries. This keeps the shape and surface neat.

Good to know

This cheesecake is quietly impressive: creamy, fresh and pleasantly light. Just right when you want something sweet that doesn't feel heavy.

Swaps

Almond flour → ground hazelnuts (similar fibre) | dates → figs (also provide fibre and natural sweetness) | blueberries → raspberries (a little more fibre) | lemon → lime (similarly fresh, with vitamin C)

Allergens

Contains soya and almonds. Well suited to children in small portions if they can eat nuts, and the ingredients are normal during pregnancy – if you're unsure about soya or individual intolerances, it's best to ask your doctor.

Dairy-free recipes