Chocolate raspberry dairy free cheesecake

Name: Chocolate raspberry dairy free cheesecake
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz silken tofu; 1 cup soaked raw cashews; 4 oz dark chocolate; 1/2 cup maple syrup or brown sugar; 1/2 cup dairy free milk; 1 tsp vanilla extract (optional); 1 1/2 cup graham cracker crumbs; 1/2 cup margarine; 2 tbsp brown sugar; 1 fresh raspberries; 1 raspberry jam

clara.vanhornfoy @cook_3201964

Rich in flavour but not overwhelming at all. Takes some time but is very easy. A big hit, can't even tell its dairy free! Could easily be made vegan by subsituting a nut and dried fruit crust and cocoa instead of chocolate.

clara.vanhornfoy @cook_3201964

Saved

Ingredients

1 hour 20 mins

8 servings

filling
12 ozsilken tofu
1 cupsoaked raw cashews
4 ozdark chocolate
1/2 cupmaple syrup or brown sugar
1/2 cupdairy free milk
1 tspvanilla extract (optional)
crust
1 1/2 cupgraham cracker crumbs
1/2 cupmargarine
2 tbspbrown sugar
topping
1fresh raspberries
1raspberry jam

Saved

Steps

1 hour 20 mins

1

Mix crust ingredients and pound into a spring form pan
2

Bake for around 8 minutes until they start to turn color at the edges
3

Soak cashews in hot water for 1 hour
4

Put cashews in food processer and blend for 1 minute
5

Add In the rest of the filling and blend for 2 minutes, scraping sides regularly
6

Bake for 15-20 minutes till top Is smooth and slightly shiny and it's not jiggly
7

Cool in freezer for 1 hour
8

Spread jam over and sprinkle raspberries. Enjoy!