Ingredients

FOR THE SOIL

100 g dried apricots

100 g oat flakes

50 g cashews

50 g walnuts

20 g cocoa powder

2 teaspoons gingerbread spice

FOR THE CHEESECAKE MIXTURE

350 g silken tofu

300 gChocolinis

5 teaspoons gingerbread spice

50 gCashew Coconut Caramel Spread

preparation

Put all the ingredients for the base into a blender and mix until you have a uniform, malleable mass.

Line a medium-sized springform pan with baking paper and press the dough for the base into the pan.

While the Chocolinis are melting in the water bath, you can put the silken tofu, cashew spread and gingerbread spice into the blender. Add the melted Chocolinis to the blender and mix everything into a creamy mixture.

Pour the cheesecake mixture onto the bottom of the tin and shake the tin a little until the surface is smooth.

Place the cake in the fridge for at least 2 hours to allow it to set.