Vegan Lemon Blueberry Cheesecake

It is still very hot in Toronto, so it was time to convert my delicious Lemon Raspberry Tofu Cream into a no bake Vegan Lemon Blueberry Cheesecake.

For the crust, I used a simple mix of almond meal with some agave syrup and coconut oil and a dash of cinnamon.

The filling is almost the same recipe as for the tofu cream, I used less lemon juice and added some coconut oil.

The fat content from the coconut oil and the agave syrup will prevent the cheesecake from building too many ice crystals. Depending on what kind of silken tofu you are using, you might have to increase the amount of coconut oil and agave syrup.

I used frozen Blueberries to create a puree and served it as a sauce later.

Print Recipe

Vegan Lemon Blueberry Cheesecake

No-Bake Vegan Lemon Blueberry Cheesecake made with silken tofu served with a blueberry sauce. Perfect for a hot summer day.

Prep Time20 minutes mins

Cook Time5 hours hrs

Total Time5 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Servings: 4

Author: Fabio

Ingredients

• 1/2 cup almond meal
• 1 tablespoon agave syrup
• 1/2 tablespoon melted coconut oil
• 1/4 teaspoon cinnamon
• <span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">340 g</span></span> 1 package extra firm silken tofu - drained</span>
• zest of 1/2 lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoon melted coconut oil
• 2 tablespoons agave syrup
• 1 tablespoon almond milk
• 1/2 teaspoon vanilla extract
• For the blueberry puree / sauce optional
• 1 cup blueberries I used frozen ones and some more for decorations
• 1 tablespoon agave syrup
• 1 teaspoon fresh lemon juice

Instructions

• For the crust: Mix almond meal with the cinnamon, add syrup & coconut oil mix well and press into muffins cups.
• For the filling: Blend all the filling ingredients with a hand blender until smooth.
• Scoop the filling onto the crust
• For the blueberry puree: Take the blueberry out of the freezer and thaw them for about 15 minutes. Blend the blueberry with the syrup and lemon juice just for a few seconds. You still want some blueberry pieces.
• Scoop some blueberry puree onto the tofu filling and swirl in the puree with a chopstick. Strain the rest of the puree and use as a sauce later.
• Put the mini cheesecakes in the freezer for about 4 -5 hours.
• Serve: Take the mini cheesecakes out of the freezer and thaw them for about 15 - 20 minutes. Decorate the cheesecakes with more blueberries and the blueberry sauce.