Whole Food Plant-Based Cheesecake
Whole Food Plant-Based Cheesecake (Plain)
By: The Jaroudi Family
Ingredients:
Crust
1 cup pitted dates [soaked in hot water and drain the liquid after softening] (154 g)
1 cup rolled oats (100 g)
1⁄2 cup raw sunflower seeds or pumpkin seeds (78 g)
1 tsp vanilla powder
1 tsp Ceylon cinnamon
Filling
8-oz silken tofu (227 g)
1⁄2 cup raw cashews (or 1⁄2 cup of cooked white beans) (88 g)
1⁄2 cup date sugar (70 g)
1⁄2 cup unsweetened plant milk (4 oz)
2 Tbsp tapioca starch
1 Tbsp lemon juice
1 tsp vanilla powder
Directions:
1.) Using a food processor blend all the crust ingredients. Move crust mixture into a 9-inch springform pan. Press in the bottom crust layer using your hands to make a round compact layer.
2.) In a high-speed blender blend all the filling ingredients until smooth. Evenly add filling overtop the crust.
3.) You can freeze or bake this cheesecake.
4.) Freeze – add the pan to a freeze and let set for at least 4-5 hours until firm.
5.) Baking – Preheat the oven to 250 degrees and bake for 30 minutes.
6.) Let cool completely before removing cheesecakes from the springform pan.
7.) Serve with fresh fruit or homemade jam!
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