Make this easy cheesecake with ingredients that you have right at hand, or close by. So simple to make – fewer than 10 ingredients – and delicious!
Ingredients
Crust
-1/3 cup dried fig pieces
-2 tbsp coconut milk
Filling
-6 oz soft tofu
-3 tbsp almond butter
-1 tbsp coconut milk
-3 tbsp maple syrup
-1 tsp lemon zest
Topping
-3 tbsp fruit mix, smoothie consistency – I got this smoothie off the shelf at the store
-4-5 fresh figs, sliced into thin pieces top to bottom
Edge Frosting
-1-2 oz soft tofu
-2 tbsp coconut flakes
To make the crust
-In a food processor, add fig pieces and coconut milk, blend ingredients until smooth.
-Scoop out the mixture and set it in the freezer for a few minutes until ready to use.
To make the filling
-In a mixing bowl add tofu. I use my hands and mash the tofu until it’s well blended.
-Add almond butter, coconut milk, maple syrup and lemon zest and mix well. Feel free to adjust the taste, add more maple syrup if you like it to be sweeter.
Set aside.
To make the frosting
-Mix tofu and coconut flakes together. I find it works best by using my hands and mash these ingredients together. If you find the mixture still wet, add more coconut flakes.
You will also need
-9-inch cake pan and parchment paper to line it.
To put the cake together
-Into cake pan lined with parchment paper, place crust mixture and, with a spatula, spread evenly over bottom and sides.
-Add filling and, with a spatula, spread mixture evenly into crust shell
-Next, scoop berry mix over cake.
– Decorate with fresh fig slices.
-Put the frosting around the outer edge of cake. You can use a frosting tool for this step or sculpt with fingers.
-Sprinkle coconut flakes for a finishing touch.
-Place covered in freezer for 4-6 hours.
-When ready to serve, let cool first for 10-15 minutes.
-Enjoy!!
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