Cherry tofu cheesecake (vegan, gluten free, sugar free)

A few weeks ago I decided that I must have a cherry cheesecake. Just like that! Out of nowhere.

One thing lead to another and before I knew it I was making this cheesecake, and let me tell you, it turned out great! What can be better than a great dessert?

A guilt free dessert!

So today we are making my new delicious cherry tofu cheesecake. It’s protein packed, it’s sugar free, has no gluten, smells incredibly and looks fantastic!

It consists of just a few ingredients, it’s super healthy and will make anyone happy.

Ready?

I bet you are!

Let’s start cooking!

We will need:

For the base:

1 cup (250 ml) of almonds

2 tablespoons of shredded coconut 

10 dates

1 table spoon of coconut oil

For the filling:

250 grams of frozen or fresh cherries 

5 tablespoons of agave syrup 

300 grams of medium or firm tofu

2/3-3/4 cup of full fat coconut milk 

For the jam:

200 grams of frozen of fresh cherries 

4 tablespoons of agave syrup 

I use almonds in my recipe, but you can easily take any nuts you want.

Grind them in the blender.

Add coconut, dates.

Add coconut oil. 

You will end up with a sticky texture - that’s what we need.

Put it in the silicon mold. If you are using your regular cake pan, get one with a lock on the side. It will help you later to remove the cake from the pan.

For the filling will need to defrost the cherries and remove the excess of water, drain your tofu as well.

If you use fresh cherries - don’t have to defrost them.

Blend everything for the filling together in your blender. 

 Should end up with a thick cream. Pour it over the cake base. Bake at 175C/325F till the cake is done: thick and firm. Cool the cake, prepare the jam.

Mix together your cherries, agave and boil for about 10 minutes. Cool it. Blend it so you have a smooth jam-like texture.

Pour it over the cake.

Let the cake settle for a while.

Place the cake in the fridge.

Serve chilled. Enjoy!