Non-Dairy Cheesecake

March 16, 2016


2 cups rolled oats

1/2 cup ground flaxseed

1/2 cup chopped pecans

1/2 tsp ground cinnamon

1/4 cup Clearspring organic safflower oil or apple sauce

1/4 cup organic apple juice

1/4 cup Clearspring barley malt syrup

For the Filling

1/2 cup organic apple juice + 4 tbsps. maple syrup

3 tbsp Clearspring agar flakes

1 pack Clearspring silken tofu

1 cup Clearspring apple sauce

1 tsp lemon juice

1 tsp lemon zest

1/2 vanilla pod (seeds only)

For the Topping

1/2 cup organic apple juice

1/2 quarts Clearspring kuzu

1 cup organic blueberries

1 tbsp maple syrup


1Preheat oven to 160/325 deg. For the base mix the ingredients together and place in a baking tin for 15 minutes, shaking occasionally to distribute for even crispiness. Press the mixture into a spring form pan and set aside. I used an 8 inch pan.

2For the Filling - Simmer the apple juice, maple syrup and agar flakes in a pan for 2 or 3 minutes. Blend this mixture with the remaining ingredients in an upright blender until you have a creamy consistency. Pour this mixture on top of your crust and chill in the refrigerator for at least two hours but it’s really best to chill it overnight.

3For the Topping - Mix the apple juice and kuzu in a pan and stir until the mixture becomes clear. Add the blueberries and maple syrup and simmer for a few minutes until the colour of the berries bleed into the sauce. Allow to cool before spooning the sauce over the cake.


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