No-Bake Tofu Cheesecake

serves 8

prep time 30 minutes

💪

protein 8g

🥑

fat 15g

🍌

carbs 23g

⚡

calories 262

Ingredients

Tofu Cream Layer
400g	Firm Tofu, Rinsed & Pressed to Remove Water
1/2 cup	Biscoff Spread, Melted
40g	Macro Mike Vanilla Buttercream Almond Protein
1 1/2 tbsp	Lemon Juice
*optional	Maple Syrup or Honey if you prefer it Sweeter

Topping
2 tbsp	Biscoff Spread, Melted
1	Lotus Biscuit, Crumbled

Recipe by: @run2food

Say hello to your new fave dessert! 💛 This easy, vegan high-protein cheesecake is powered by our secret weapon—TOFU! 💪🥰🙌🏻

Steps

Into a blender: crumble the tofu and add melted Biscoff spread, lemon juice and protein powder. (*Optional: taste it and if you want more sweetness, add in some syrup or vanilla extract too) Blend until a thick cream cheese⁠.
Make the base: crush up lotus biscuits, adding melted Biscoff spread and a dash of milk/water. Mix until the biscuits stick together⁠.
Transfer the biscuit base to a lined container (my container is 8 x 16cm). Press down⁠.
Layer the tofu cream on top⁠.
Finish with a drizzle of melted Biscoff spread and lotus biscuit crumbs⁠.
Freeze for 2 hours to set.
Slice into 8 slices and enjoy!!⁠

Featured in this recipe

$49.95