Light Vegan Cheesecake Heart |
Prep time: 12 mins
Cook time: 45 mins
Total time: 57 mins
- 400 g silken tofu
- 200 g vegan quark (can be replaced with silken tofu)
- 100 g maple syrup
- 80 ml coconut cream
- 2 lemons, juiced
- 80 ml Aqufaba (water from a can of chickpeas)
- 1 pkg organic vanilla pudding
- 70 g starch as potato or tapioca
- 1 tsp baking soda
- Optional: 3 tsp raspberry jam to top.
- Preheat oven to 350.
- Put all ingredients, except baking powder and Aquafaba in a food processor or blender and mix until smooth and creamy.
- Stir baking powder into the creamy texture.
- Whip chickpea water until stiff peaks form. Spoon gently under the creamy dough.
- Then pour into silicone baking pan and bake for about 45 minutes.
- Allow the cheesecake to cool completely.
- Optional: Use jam to paint a heart on top of your cake.
- Once cool, cut, serve, and enjoy!
- I love to serve the cake with hot raspberries.
Recipe by Annelina Waller at https://annelinawaller.com/light-vegan-cheesecake-heart/
3.5.3208