Cheesecake has to be my all time favorite dessert!  Even before I was vegan I would make it or buy it a lot.There is just something so crave worthy about the creamy rich texture, and I love that I can make whatever flavor I am craving at the time.I have over 50 recipes for cheesecake on this blog alone.

But I am still coming up with new ones though!  I make most of my cheesecakes coconut cream based, cashew based or even a combination of coconut cream and chickpeas (which sounds odd but it works really well and tastes great).  But never a tofu cheesecake surprisingly, which seems to be a vegan staple.Well, I finally made one last weekend.  Tofu has a cheese like texture when treated right, so why not?  Also it is a little bit less heavy than the coconut cream on my stomach, so I figured why not give it a try!  Also, it is high in protein, which is a nice perk as well for someone like me who works out a lot and I like to get a little extra when I can.  For the crust, I used a simple almond, oat and date combo and it worked out well and was easy to make.If you wanted it nut free, you could use sunflower seeds, and sunflower seed butter instead of the almond.  The filling was really simple to make, tofu, maple syrup, cacao butter and sea salt buzzed up in a blender.  It tastes like rich chocolat

Read More