So good, it is guaranteed to surprise your non-vegan guests!
Tub of vegan plain cream cheese
Pack of silky tofu
½ cup maple syrup
2 tablespoons cornflour
1½ tablespoons lemon juice
1 teaspoon pure vanilla essence
½ cup fresh blueberries
3 tablespoons maple syrup
½ teaspoon cinnamon
¼ teaspoon ginger powder
¼ teaspoon grated fresh nutmeg
Box of stem-ginger oat crackers
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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