Xmas Tofu Cheesecake Pots

• total time: 1 hour

Ingredients

Tbh, you could eat these tofu cheesecakes any time of year, but there’s some cinnamon and ginger in there, so it’s festive enough to join in 🎅

Ingredients (makes 4)

150g dark chocolate

300g silken tofu

2 tbsp maple syrup

1 tbsp cocoa powder

1 tsp cinnamon powder

Pinch of salt

8 ginger nut biscuits (ginger snaps)

50g vegan butter

Directions

Start by melting your chocolate, either with a bain-marie or by throwing it in the microwave, whatever your go-to method is.

Throw all of the ingredients, apart from the ginger nuts and butter, into a blender and blitz until smooth and completely combined.

Blitz or smash up the ginger nut biscuits, then mix in the melted butter until well combined.

Evenly dish out the biscuit base into your glasses/pots and press down on them to compact them a little.

Pour out the blended cheesecake mix into the pots. You can optionally crumble on some extra ginger nut biscuit to make it fancy.

Pop it in the fridge to cool for an hour, or overnight, before tucking in.