Ilean Almaguer Instagram – It’s almost Valentines Day and we are excited to cook up some sweet treats 💌🍫 We are obessed with this plant-based Baked Tofu Cheesecake by one of our recipe creators @ileanao 🍰🍒 Ingredients: Base: • 150 g Graham crackers • 35 g coconut oil Cheesecake layer: • 1 package of silken tofu • 175 g sweetener (I used monk fruit) • 20 g coconut oil • Zest of 1 lemon • 3 Tbsp lemon juice • 4 Tbsp arrowroot or 3 tbsp of corn starch. • 1 tsp vanilla extract • 1 cup of frozen cherries Instructions: 1. For the base, crush the Graham crackers in a food processor or blender until you have fine crumbs. Add the melted coconut oil and mix until well combined. 2. Grease your cake pan with removable bottom with coconut oil. Press the Graham cracker mix into the bottom of your pan. 3. For the cheesecake layer place the silken tofu, sugar, melted coconut oil, lemon zest and juice, vanilla extract and arrowroot powder in a blender or food processor. Blend until smooth and creamy. 4. Pour the cheesecake mixture on top of the cracker base. 5. Pre-heat the oven to 355˚F. Bake the cheesecake for 40-45 minutes. Let it cool and then place it in the fridge to cool for a couple hours or overnight. 6. Add on the frozen cherries to the top of the cake & ENJOY! **Spanish translation in comments 💚🖤