Baked vegan tofu lemon mini cheesecake

Ingredients

For 1 serving

• Rolled oats12 g
• Medjool dates1
• Tofu80 g
• Soy yogurt40 g
• Maple syrup12 g
• Cornstarch4 g
• Lemon zest2 g
• Lemon juice10 ml

Contains: gluten, soy,

Method

1. Preheat a conventional oven to 170 °C. Stone the date and blend it with the rolled oats until the mixture holds together when pinched; press it onto the base of a ramekin with the back of a spoon.
2. Wash the lemon, grate the zest and squeeze the juice.
3. Drain and pat dry the tofu and blend it with the soya yoghurt, maple syrup, cornflour, lemon juice and zest for 1–2 minutes, until perfectly smooth.
4. Pour the cream over the base and bake for 30 minutes, until the top is dry and the centre just wobbles.
5. Let it cool to room temperature, then chill in the fridge for at least 2 hours, until firm.