Made this lovely cheesecake for my sisters birthday this past weekend. We headed out camping to my favourite place … Cowichan river. I came up with this last Christmas, I just winged the recipe and it came out delicious so my sister requested I create again. This time I added an extra brick of cream cheese. Also the crust is nut free as my mom is highly allergic to all nuts, feel free to use any nuts or seeds of choice in place of. See below for the recipe↓
• 3/4C Pumpkin seeds
• 1/4C shredded coconut
• 1C dates or more
• 1Tbsp cacao powder
Place pumpkin seeds and coconut in food processor and blend until little bits, add dates and cacao powder and blend until sticky enough to press into pan. Press into large 9″ spring form pan.
• 1 Pkg. firm tofu (350g)
• 2 Pkg. Light Cream Cheese (500g)
• 250ml Plain Greek Yogurt
•1 Tbsp fresh lemon juice
•1tsp pure vanilla extract
•1C sweetener (1/2C xylitol & 1/2C honey)
•1C fresh raspberries + extra for topping
Pat dry tofu, combine with cream cheese and greek yogurt in food processor until smooth. Add all remaining ingredients and process again until well combined. Pour over crust. Bake at 400º for 45min. Turn oven off, prop oven door open and let rest in oven for 1 more hour. Remove from oven, cool and serve with toppings as desired.
Yes that’s a paper plate 😉 cheesecake camping style!