Mini lemon & passion fruit cheesecakes
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
The smooth, custard-like texture of silken tofu can be used to bring a thick, creaminess to cheesecake fillings
Ingredients
Calorie controlled cooking spray
4 spray(s)
Dairy free spread
20 g, melted
Low fat digestive biscuit
4 biscuit(s), vegan
Japanese-style silken tofu
300 g, drained
Violife 100% Vegan Creamy Original Flavour
100 g
Agave Syrup
3 tablespoon(s), level
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Passion Fruit
3 medium, sieved pulp
Cornflour
12 g
Instructions
1
Mist 8 x WW 2 in 1 Mini Cake Moulds with cooking spray. Put the digestives into a mini food processor and blitz to a crumb. Transfer to a bowl and stir in the dairy-free spread. Press the mixture over the bases of the moulds. Put onto a baking tray and chill in the freezer while you make the filling.
2
Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the silken tofu and vegan soft cheese in a food processor. Blitz for 1 minute, then add the agave syrup and blitz again. Whisk together the lemon zest and juice, the passion fruit pulp and cornflour, then add this to the processor. Blend until smooth then divide between the moulds.
3
Bake for 15 minutes, then turn off the oven, prop the door ajar and leave in the oven to cool completely. Cover and chill in the fridge until cold. Serve topped with passion fruit pulp, if you like.
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