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