Cheese Cake No Baking
Gluten Free
DIFFICULTY
15′
PREPARATION TIME
0′
BAKING TIME
8
PORTIONS
Ingredients
For the crust:
- 1 cup of walnuts
- 1 cup of shredded coconut
- 20-30 dates, pitted
- Few drops of vanilla essence
For the filling:
- 240 g tofu (silken style)
- 50ml lemonade* long life
- 50ml coconut oil, melted
- 2 tsbp of agave syrup
For the top:
- 2 ripe persimmon/lotus fruit skinless
- Few drops of lemon juice
Instructions
Line a round 18 cm spring form pan with parchment paper and let aside. Combine all crust ingredients in a food processor until fine crumbles form and the mixture is sticky. Press the crust mixture into the prepared pan.
Combine all filling ingredients in a blender and blend until you get a well combined and smooth mixture. Pour the filling into the pan with the prepared crust. Cool for 30’.
Blend persimmon with a few drops of lemon juice until well combined and pour on top of the cake.
Enjoy!
