Veronika Sophia Robinson
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!
For the cheesecake:
Tub of vegan plain cream cheese
Pack of silken tofu
120ml maple syrup
2 tbsp cornflour
1½ tbsp lemon juice
1 tsp pure vanilla essence
75g fresh blueberries
3 tbsp maple syrup
½ tsp cinnamon
¼ tsp ginger powder
¼ tsp grated fresh nutmeg
For the crust:
Box of stem-ginger oat crackers
5 tbsp 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!
1. Preheat the oven to 350F/180C.
2. 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.
3. 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.
4. 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.
5. 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.
6. Can be frozen, but allow at least 10 minutes to defrost before serving.
In need of more blueberry inspiration? Check out these vegan blueberry recipes.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
