Blueberry Cheesecake

Veronika Sophia Robinson

Blueberry cheesecake
Prep Time: 20M
Cooking Time: 60M
Serves: 4

So good, it is guaranteed to surprise your non-vegan guests! This blueberry cheesecake recipe is absolutely delicious and easy to make too. Win, win!

Prep time: 20 mins

Cooking time: 60 mins

Serves: 4

There's more what this came from!

Ingredients

  • 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
  • Crust:
  • Box of stem-ginger oat crackers
  • 5 tablespoons pure coconut butter/oil

So good, it is guaranteed to surprise your non-vegan guests! This blueberry cheesecake recipe is absolutely delicious and easy to make too. Win, win!

Prep time: 20 mins

Cooking time: 60 mins

Serves: 4

Method

  • 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.

In need of more blueberry inspiration? Check out these vegan blueberry recipes.

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