Vegan Blueberry Cinnamon Cheesecake

Vegan Blueberry Cinnamon Cheesecake

All you need:

For the base:

• 150g oats
• 1 mashed banana
• 50g coconut flakes
• 60g agave syrup
• 3 tbsp of coconut blossom sugar
• 2 tbsp of peanut butter
• A handful blueberries
• A pinch of salt
• As much cinnamon as you like

For the cheesecake filling:

• 400g tofu (if you can find: silk tofu)
• 200g cashew nuts (soaked in water overnight)
• 30g starch
• 100ml coconut cream
• 4 tbsp plant milk
• 2 tsp of blue Spirulina powder
• 3 tbsp coconut blossom sugar
• Vanilla bean or extract

For the topping:

• 1 tbsp peanut butter
• 2 tsp of coconut milk
• 1 tsp blue Spirulina powder

How to:

Mix all the ingredients for the base together and spread evenly across a high baking tray or cereal bar form. Put aside into the fridge. Mix all wet ingredients for the cheesecake filling together in a food processor and spread evenly across the base. Top with the blueberries and cinnamon for the roasted look. Put in the oven for ~ 60min at 170° degrees. Enjoy:)