So good, it is guaranteed to surprise your non-vegan guests!
Tub of vegan plain cream cheese
Package of silken tofu
½ cup maple syrup
2 tablespoons cornstarch
1½ tablespoons lemon juice
1 teaspoon vanilla
½ cup fresh blueberries
3 tablespoons maple syrup
½ teaspoon cinnamon
¼ teaspoon ginger powder
¼ teaspoon grated fresh nutmeg
Box of graham crackers
5 tablespoons pure coconut butter/oil
Preheat the oven to 350F/180C.
Make the crust first. Crush the graham crackers, or process until crumb-like. Add the melted coconut oil, and then mix well. Press into a flan tin, shape it into all the sides and firmly across the bottom.
Mix all ingredients from cream cheese to vanilla in a food processor until completely smooth with no lumps. Take out half of this mixture from the processor and spread it in the bottom of the crust.
To the remaining cream cheese mixture, add the blueberries and other ingredients, through to the nutmeg and mix well. Very carefully place it onto the first layer of cheesecake.
Bake for 50-60 minutes. After removing from the oven, allow it to cool, then put it into the fridge to chill. This will take a few hours.
Can be frozen, but allow at least ten minutes to defrost before serving.
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