Featured Recipe: Blueberry Kiwi Cheesecake Tart (Vegan)
Blueberry Kiwi Cheesecake Tart
Dairy-free, delicious and visually stimulating - a true celebration of earth month, embodied by this cheesecake tart - packed with calcium, healthy fats and protein.
Servings: 12 Slices
Ingredients
Crust:
- ½ Cup Pecans
- ½ Cup Walnuts
- 10 Medjool Dates Pitted
- ¼ Cup Coconut Oil Melted
Filling:
- 1 Pack “Morinaga” Extra Firm Silken Tofu 349g
- 1 Pack “Tofutti” Cream Cheese 227g
- ½ Cup Organic Cane Sugar
- 1 tbsp Vanilla Extract
- ½ Organic Lemon Juice & Zest
- ¼ Cup Coconut Oil Melted
Topping:
- 1 Pack Organic Blueberries 4.4oz
- 2 Organic Kiwi
Instructions
- In a food processor, process pecans and walnuts until fine but not sticky.
- Add the pitted dates one by one while processing and finish with coconut oil.
- Process until the mix comes together.
- Press into a parchment lined spring form pan and shape into a tart crust by hand.
- In a high speed blender, combine all of the filling ingredients, blend until smooth and pour into crust.
- Top with sliced kiwi and blueberries and allow to set for several hours before serving.
Notes
Each Serving Contains:
351 calories; 11g protein; 22 g total fat (0 g trans fat); 30 g total carbohydrates; 23 g of sugar; 145mg sodium