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theveganharmony

Vegan blueberry cheesecake

Very easy to make and extremely delicious vegan cheesecake with blueberries.
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Ingredients Method

Ingredients
  

Crust
  • 200 g flour
  • 1 teaspoon baking powder
  • 15 g coconut sugar
  • a pinc salt
  • 1 teaspoon vanilla extract
  • 20 g coconut oil
  • 70 ml cold water
  • 20 g soya yoghurt
Cheesecake filling
  • 400 g tofu
  • 1/2 lemon
  • 40 g coconut sugar you can also use regular white or brown sugar
  • 200 g soya yoghurt
  • 1 teaspoon vanilla extract
  • 20 g maple syrup
  • 30 g corn starch
  • 200 g frozen wild blueberries

Method
 

Crust
  1. Mix all dry ingredients, add coconut oil, vanilla essence, water and mix it well together.
  2. Put it in the fridge for around 30 minutes.
  3. Roll out the dough and put it in a round pan.
Cheesecake filling
  1. Crumble tofu into small pieces.
  2. Add other ingredients except frozen blueberries and blend it into a smooth cream.
  3. Gently mix frozen blueberries into cream.
Cheesecake
  1. Put dough in a round pan and bake it for about 5 minutes. on 180°C. Add cheesecake filling and bake anouther 50 minutes.
  2. When it's baked leave it for a while so it can harden.