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VEGAN Lemon Blueberry Cheesecake Recipe

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This recipe for VEGAN Lemon Blueberry Cheesecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Wisniewski


6 oz Biscoff biscuits - crushed or graham crackers
2 tbsp coconut oil - melted

3 Tbsp cornstarch mixed with 4 tbsp soy or other plant milk
1 1/2 c silken tofu
2/3 c sugar
1 oz coconut oil
zest of one lemon
3 tbsp lemon juice
1 tsp vanilla

about 1 cup blueberries
1 tbsp sugar
1 tbsp cornstarch

Make your base

Crush up the cookies/crackers into a food processor, and add the melted coconut oil, then mix well

Oil a 7 inch pie pan or cheesecake tin
Press the base and refrigerate to set up

Make the cheesecake batter

Mix the cornstarch and plant milk into a slurry, put into a stand mixer bowl
Add silken tofu and remaining coconut oil, sugar, lemon zest and juice, the vanilla

Mix until smooth
Pour into your prepared base and spread evenly

Preheat your oven to 375

Make your topping in a saucepan. crush the berries with the sugar. Stir in the cornstarch to mix well. Over low heat, cook until thickened and the berries are softened.

Pour the topping over the base, then bake for 40 - 45 minutes

Cool for at least 4 hours to set up, overnight is better




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