- serves 8
- prep time 30 minutes
Ingredients
| Base | |
|---|---|
| 8 | Lotus Biscuits |
| 1/3 cup | Biscoff Spread, Melted |
| Dash of Water or Milk | |
| 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 |
Macros
per serving
- protein 8g
- fat 15g
- carbs 23g
- calories 262
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!!
