Vegan gluten, & wheat free mixed berry cheese cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 200.7
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.8 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.0 g

View full nutritional breakdown of Vegan gluten, & wheat free mixed berry cheese cake calories by ingredient
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Introduction

Vegan gluten & wheat Free classic cheesecake Vegan gluten & wheat Free classic cheesecake
Number of Servings: 8

Ingredients

    Base:
    1 pkt Vegan gluten free digestives
    4 tbsp Vitalite (vegan butter), melted

    Filling:
    1 390g pk, Tofu, silken, firm
    1/4 cup Coconut Milk
    1 1/2 tbsp Maple Syrup
    1 tsp Vanilla Essence
    2 tbsp Lemon Juice
    2 tbsp Agar Powder
    Water

    Topping:
    150g frozen mixed berries

Tips

Use whatever fruit you like as a topping. I prefer fresh or frozen fruit but you can also make a coulis if you wish. (calories not included)


Directions

Crush the digestives then mix in the melted vitalite.
Press the biscuit mix into the base of a small pie dish then refridgerate.
Mix together the filling ingredients well (except the agar) with an blender until smooth and creamy. Adjust taste as required. Set aside.
Melt the agar powder in a pan with 1/4 cup water and simmer stirring constantly for 3 mins. Add to the filling and mix thoroughly.
Cover the biscuit base, smooth the top and refridgerate until required.
Just before serving cover the top evenly with the defrosted fruit.

Serving Size: 8 servings

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