This super healthy cheesecake uses an oat crust and tofu-based filling. I found the oat graham cracker recipe from Fran Costigan and it makes a delicious cinnamony crunchy pie crust and the vegan pie filling is from The Gentle Chef. It's no. 11 of 26 alphabetical bakes!

1 1/2 c oat flour, toasted (I ground organic jumbo oats in a coffee grinder)
6 tbsp coconut sugar, finely ground
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/4 c neutral oil
2 tbsp maple syrup or brown rice syrup
1 1/2 tsp vanilla extract
2-4 tsp water, or as much as needed to form the dough

2 x 300g silken tofu
1 c water
3/4 c lime juice
1 tbsp lime zest 
5 tbsp cornflour
1/4 tsp sea salt
More lime zest for garnish or thin lime slices

Preheat oven to 175C. Line a 12-cup muffin pan with muffin liners. Line a baking tray with baking paper. Spread the oat flour on the tray and toast for 10 min. Remove from the oven and transfer flour to a cooler surface to cool down.

Mix the oat flour, sugar, baking powder, cinnamon and salt in a bowl.

Mix the oil, sweetener and vanilla in another bowl. Pour the wet ingredients into the dry and mix with a silicone spatula until the mixture holds together when pressed. You may need to add a couple of teaspoons of water to make the dough form into a ball.

Scoop out a tablespoon of dough and press into the base of each muffin tin. Bake for 8-10 min, rotating the tray haflway through baking. Remove from the oven and let cool in the muffin tins.

Any dough leftover can be rolled out and cut into small shapes and baked for 8-10 min.

While the bases are cooking, put all the filling ingredients in a blender and blitz until smooth. Transfer to a saucepan over medium heat, and heat through until just bubbling. Keep stirring with a silicone spatula for about 5 min until the cornflour has cooked off and the mixture is glossy and thick.

Pour 1/3 c of filling into each muffin case, Smooth over with the back of a spoon and garnish however you like.

I had some filling leftover so I put some granola in the bottom of 3 ramekins and topped with lime filling.

Chill in fridge for at  least 2 hours until set, or put in the freezer. Cover and store in the fridge or freezer.

Serve as is or with whipped coconut cream.