❣️Baked Tofu Raspberry Cheesecake ❣️

 

No cream cheese, no eggs — just creamy, wholesome goodness.

🍪 Crust
• 100g oats biscuits or digestive biscuits (your choice)
• 40g melted coconut oil or butter

Instructions:
1. Crush the biscuits into fine crumbs.
2. Mix with melted coconut oil or butter.
3. Press firmly into the base of a 6-inch springform tin.
4. Bake at 180°C for 7 minutes. Let it cool while you prep the filling.

⸻

🍰 Filling
• 200g silken tofu
• ½ cup (about 120g) Greek yogurt
• ¼ cup honey (or add a bit of sugar too, to taste)
• 1½ tbsp cornflour (cornstarch)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Zest of 1 lemon (optional)
• Pinch of salt

Instructions:
1. Blend all filling ingredients until completely smooth and creamy.
2. Pour over the cooled crust.
3. Bake at 160°C for 25 minutes, or until the top looks just set.
4. Cool completely, then chill in the fridge for at least 2 hours (overnight is best!).

⸻

🍓 Raspberry Chia Jam Topping
• 1 cup fresh or frozen raspberries
• 1–2 tbsp sugar (adjust to taste)
• 1 tbsp chia seeds

Instructions:
1. In a pan, cook raspberries and sugar until soft and bubbly.
2. Stir in chia seeds and cook for another 2–3 minutes until thickened.
3. Let cool completely, then spread over the chilled cheesecake.