A dairy-free, egg-free, gluten-free treat!


Tofu Cheesecake

by: Nelly Perico

To Make the Base:
1 cup coconut flakes
½ cup spelt or rice flour
½ cup finely ground nuts of your choice
¼ teaspoon salt
¼ cup maple syrup or 1 tablespoon coconut sugar
¼ cup sunflower or olive oil
In a bowl, mix all ingredients together
Press mixture firmly into 9” baking dish of choice
Bake at 350º F for 15 minutes until golden brown

To Make the Filling:
300g silken tofu
1 cup cashews
440g crushed pineapple
½ cup water
3-4 tablespoon cornstarch or arrowroot flour
½ cup maple syrup or 2 tablespoon coconut sugar
¼ teaspoon salt
½ cup lemon juice
Blend all ingredients in a high-speed blender until smooth
Pour filling mixture into saucepan and let simmer on medium-low heat until thick
Pour thickened mixture onto crust and let set

Berry Topping:
420g can of berries (ok if frozen)
2 tablespoons cornstarch or arrowroot flour
¼ c of juice from berries or water
Heat berries in saucepan over medium-low heat
Thoroughly combine the flour/starch with ¼ c of liquid and add mixture to saucepan
Stir until thick and let cook for 2 minutes
Let cool and spread over set filling and place covered in fridge