Vegan Blueberry Cheesecake

Because your Friday needs blueberry cheesecake. This vegan cheesecake is so creamy, bursting with blueberries, pretty and easy to make!

The Recipe

Vegan Blueberry Cheesecake

Ingredients

For the crust:

1 2/3 cups / 200 g whole wheat pastry flour or all-purpose flour

1/3 cup / 65 g sugar

1/3 cup / 80 g vegan butter

2 tablespoons plant-based milk

For the filling:

2 cups / 250 g wild (Maine) blueberries, thawed

2 tablespoons lemon juice

14 ounces / 400 g vegan cream cheese ( I used a coconut based cream cheese)

14 ounces / 400 g silken tofu

3 tablespoons cornstarch

1 cup / 200 g sugar

For the topping:

8 ounces / 227 g vegan sour cream

more fresh blueberries

Instructions

1. For the crust mix all ingredients in a bowl and knead by hand until smooth. Transfer to a lightly greased baking pan (8-inch / 20 cm) and distribute evenly. Put into fridge.

2. Preheat oven to 350 °F / 180 °C.

3. Add blueberries to a food processor and mix until smooth. In a bowl combine blueberry sauce, lemon juice, cream cheese, silken tofu, sugar and cornstarch. Mix until smooth. Pour filling over the crust and bake for about 1 hour. Allow to cool down completely before you spread the vegan sour cream on top. Serve with fresh blueberries. ENJOY!