Ingredients
Scale
- 1 cup cashews (soaked)
- 1 block firm tofu (drained)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups apples (peeled and sliced)
- 1 teaspoon cinnamon
- 1 cup crushed Biscoff cookies
- 1/4 cup melted coconut oil
Instructions
- Soak the cashews in water for at least 4 hours or overnight for a smoother texture.
- In a blender, combine the soaked cashews, drained tofu, maple syrup, vanilla extract, and lemon juice. Blend until creamy and smooth.
- Preheat the oven to 350°F (175°C).
- In a bowl, toss the sliced apples with cinnamon.
- In a small bowl, mix the crushed Biscoff cookies with melted coconut oil until well combined. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
- Arrange the apple slices evenly over the cookie crust.
- Pour the cashew mixture over the apple layer, smoothing it out with a spatula.
- Bake for 30-35 minutes, or until the filling is set and slightly golden on top.
- Let the cheesecake cool before slicing. Serve chilled or at room temperature.
Notes
Soak cashews well for creaminess. Use firm tofu for better texture. Let cool for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan