No-Bake Blueberry Cheesecake

By GuidingVegan

Ingredients

• For the cheesecake:
• 1/3 packet of firm/extra-firm tofu
• 3/4 cup raw cashews soaked in water for 2-3 hours or more
• grated peel of 1/2 lemon
• squeeze of 1/2 a lemon
• 6 pitted soft dates (like mejools)
• 1/2 cup soy/almond milk (any plant-based milk)
• 1/4 cup pure maple syrup (or more if you prefer it sweeter)
• For the topping:
• 1 cup of frozen blueberries (or other berries)
• 1/4 cup of pure maple syrup

Details

Servings 2
Adapted from veganoga.com

Preparation

Step 1

Blend all the cheesecake ingredients in a blender until it’s smooth and refrigerate.

Cook the ingredients for the toppings until they are semi-thick. The rest will thicken when it cools.

Pour the topping over the cheesecake and chill in fridge for at least an hour.

Serving suggestion: Best served in personal containers.