Silken Tofoo Berry Swirl Cheesecake
Serves 8
255 mins


For the Base
  • 250g pitted dates
  • 250g ground almonds

For the Fruit Purée
  • 60g coconut oil, melted
  • 150g raspberries
  • 2 tbsp maple syrup
  • 150g blueberries
  • 100g golden caster sugar

For the Silken filling
  • 300g raw cashews
  • 250g Silken Tofu
  • 100g coconut oil
  • 100ml soya milk, sweetened
  • 3 tbsp agave syrup
  • 2 tbsp lemon juice


1. Soak the raw cashews for two hrs or more. Once ready, drain the water.

2. Brush a loose bottom or sprung 23cm tin with a little coconut oil and line with baking parchment.

3. In a blender add all of the base ingredients, blitz until combined. Spoon out the mixture into your lined tin and push it down evenly across the tin, finishing it with a flat bottomed glass. Place in the fridge until needed.

4. In a small saucepan, add all of the fruit purée ingredients and simmer gently on a low heat for 15mins. Allow to cool.

5. In a smoothie blender, add all of the filling ingredients and blitz until smooth. With a rubber spatula pour your filling into the tin, smooth it out and give the tin a few taps onto a surface to help remove any air bubbles.

6. Now the fruit purée is cooled spoon it into the mixture in eight blobs on top of the cheesecake. Run the spoon though the mixture sideways and in a figure of eight motion to distribute the fruit and create a pleasing pattern on top. Set in the fridge for at least two hours.