Blueberry Cheesecake

Veronika Sophia Robinson

Blueberry cheesecake

So good, it is guaranteed to surprise your non-vegan guests!

  1. Tub of vegan plain cream cheese
  2. Pack of silky tofu
  3. ½ cup maple syrup
  4. 2 tablespoons cornflour
  5. 1½ tablespoons lemon juice
  6. 1 teaspoon pure vanilla essence
  7. ½ cup fresh blueberries
  8. 3 tablespoons maple syrup
  9. ½ teaspoon cinnamon
  10. ¼ teaspoon ginger powder
  11. ¼ teaspoon grated fresh nutmeg
  12. Crust:
  13. Box of stem-ginger oat crackers
  14. 5 tablespoons pure coconut butter/oil

  • Preheat the oven to 350F/180C.
  • Make the crust first. Crush the ginger biscuits, 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.
  • Put the cream cheese through to the vanilla into a food processor; and mix the ingredients 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 mix, 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, and 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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