I adapted this recipe from one that I found on Naturally Nina. Mine uses purple sweet potato instead of white, more lemon than the original, and passionfruit for the topping.

It’s gluten-free and much lower in fat than the typical cashew-based vegan cheesecake.

Enjoy!

Ingredients:

100 g raw buckwheat
100 g pitted dates
2 tsp natural vanilla extract
250 g sweet potato (white or purple), peeled and steamed until fork-tender
300 g organic silken tofu
2 tbsp tapioca starch or cornflour
3 tbsp lemon juice
Zest of 1 lemon
2 passionfruit

Method:

In a food processor or high-powered blender, grind the buckwheat into a coarse flour, then add in the dates and 1 tsp vanilla and pulse until a ‘dough’ comes together.

Preheat oven to 180°C. Line a loaf tin or Pyrex baking dish with baking paper.

Press the dough firmly and evenly into prepared tin, then place in the fridge to firm.

Blend the cooked sweet potato, tofu, remaining vanilla, tapioca starch or cornflour, lemon juice and zest until completely smooth.

Pour cheesecake mixture on top of base, then bake for 20 minutes.

Allow to cool completely, then top with passionfruit pulp and slice.