Finely chop the biscuits and mix them with the melted coconut butter, then use the mixture obtained to line the bottom of the mold, compacting well with your hands or the back of a spoon.
Blend the tofu finely, then add it to the maple syrup.
Whip the cream with the icing sugar, then add the agar agar, orange peel and chocolate chips.
Pour the stuffing into the mold, compact and level, then let it rest in the fridge for at least 4 hours.
The vegan cheesecake is ready, decorated to taste and served.
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