Soulfully Vegan

High-Protein Vegan Cheesecake

Ingredients:

For the Crust:
300 digestive biscuits, crumbled
6 tb coconut oil, melted

For the Filling:
500g vegan cream cheese
350 silken tofu
200 g coconut cream (the thick part from a 400 ml can)
100 ml agave
Juice and zest from 1 lemon

Black Cherry Topping:
½ cup water
1 tb agave
2 tsp corn flour
2 cups frozen black cherries


Instructions:

For the Crust:
In a medium bowl, combine biscuit crumbs and coconut oil. Transfer the mixture and press into the bottom of a 21cm springform pan. Refrigerate until the filling is ready.

For the Filling:
Combine all the filling ingredients into a large bowl and mix with a hand mixer until soft and smooth. Spread the filling evenly onto the prepared crust. Refrigerate overnight.

Black Cherry Topping:
Whisk the water, agave, and corn flour in a small bowl, until well combined. Add to a small pan over medium heat. Add the cherries and stir until they soften and the sauce thickens. Remove from the heat and let cool before using. When ready to serve, spoon it over the cheesecake.


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