Vegan blueberry cheesecake is a refreshing and delicious dessert, full of protein.
Cheesecake is one of our all time favourite desserts, we just love the combination of shortcrust and delicious creamy filling. You can’t resist it! Like any other food, it’s very simple to make a vegan version of cheesecake. This one also contains really low amount of fats and sugar (only coconut sugar, coconut oil and maple syrup) so you can enjoy it without any guilt. This cheesecake is so flavourful and also really easy to make. For crust you need to mix just 8 basic ingredients, leave it in a fridge for half an hour and put it in a pan. Filling is made with 8 ingredients as well, which you just blend together, add blueberries, pour on the crust and bake. So simple, right?!
Filling
The best part of cheesecake is definitely blueberry filling! It’s really tasty, creamy and fluffy, and when it’s baked it gets a nice thin and crispy crust. Blueberries add delicious and sweet taste to it, are full of vitamins and create a beautiful purple colour.
Main filling ingredients besides blueberries are tofu and soya yoghurt, which make a great substitute for cottage cheese, because they have really similar taste and structure. For the best sweet and savoury taste you need to add lemon juice, vanilla extract, maple syrup and coconut sugar into tofu and soya mixture. And to get a perfect, firm structure you have to add a little bit of cornstarch.
If you haven’t tried making desserts with tofu yet, we really recommend you to try it, because they are really delicious! We really love them, here are just a few of our favourite desserts recipes that contain tofu: creamy chocolate filling, raspberry cheesecake bars and braided sweet bread.
Video
Recipe
Vegan blueberry cheesecake
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.
