Difficulty level: Easy
Time reguired: 1 hour+

Ingredients:

Crust:

• 200 gr of vegan cookies
• 4 tbsp melted vegan butter

Cheesecake:

• 400 gr of silken tofu
• 200 gr of vegan cream cheese
• 350 ml of coconut milk
• 6 gr of agar agar
• 2 tsp of vanilla extract
• 100 ml of maple syrup
• Zest from one lemon
• 2 tsp of Rawnice Butterfly Pea Powder

Toppings:

Directions:

1. Crush the cookies and mix with melted butter.
2. Transfer cookie mixture into baking pan/dish and press. Put in the fridge.
3. In a sauce pan, place coconut milk and agar agar. Stir well and bring to a boil.
4. In a blender or food processor, place tofu, cream cheese, and milk-agar mixture.
5. Add lemon zest, vanilla extract, maple syrup and butterfly pea powder. Mix everything until smooth.
6. Pour the mixture over the cookie crust. Place to the fridge for few hours  to firm.
7. Serve with whipped cream and fruits of choice.