The most delicious vegan cheesecake, our medium tofu makes a smooth and light textured dessert. Enjoy!
Place the biscuits into a blender and pulse to make biscuit crumbs.
Add the melted vegan butter or coconut oil and continue pulsing to combine completely.
Press the mixture into a 20cm loose-bottomed cake tin and chill in the fridge.
Wash the blender then place the tofu into the blender with the sugar and pulse to a smooth consistency.
Stir in the melted chocolate and pour the filling into cake tin and chill until set. This could take up to 2 hours.
Cut into slices and serve with fresh berries.