These little vegan cheesecakes hit the spot. High in protein, low in fat, low in sugar (no refined of course!), a good hit of fibre, NUT FREE, gluten-free, and baked so they have that texture like a traditional New York cheesecake without the nasties. Best of all you can pop them in small moulds and mix and match flavours like I’ve done here.
This recipe came about from a serious craving for something sweet but healthy.. and a love for cheesecake (but not for dairy products or refined sugars like the typical cheesecakes). So what are the key ingredients here? A firm organic tofu for the main part mixed with a few goodies, ground flaxseed/linseed for the base, and the two best real food “jams” I have ever come across for toppings and mixed through for sweetness.