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Vegan Blueberry Cheesecake

This is a delicious cheesecake. People would never guess it’s vegan. And, it did not have that “tofu” flavor or consistency.

Vegan Blueberry Cheesecake

Yield: 10 inch cheesecake


for the crust:

  • 3 cups graham crushed crackers or vegan digestive biscuits
  • 10 tablespoons vegan margarine
  • 1/2 cup sugar
  • 1/4 teaspoon salt

for the cheesecake:

  • 14 ounces tofu
  • 12 ounces Tofutti (1 & 1/2 containers)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 & 1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon juice
  • 2 egg equivalents(e.g. Orgran No Egg)
  • 2 tablespoons cornstarch
  • 1/4 cup water

for the blueberry topping and sauce:

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
  • 1/2 teaspoon cinnamon
  • 3 cups blueberries
  • 2 tablespoons apple pectin or other vegan jam making gel
  • 2 tablespoons lemon juice

Vegan Blueberry Cheesecake


to make the crust:

  1. Pulse the graham crackers in a food processor.
  2. Add the sugar, salt and melted vegan margarine.
  3. Pulse until combined.
  4. Spray a 10 inch springform with oil.
  5. Press the crumb mixture into the bottom and up the sides.
  6. Place in the refrigerator until needed.

to make the filling:

  1. Pre-heat the oven to 350 F / 177 C.
  2. Crumble the tofu into a blender, add the 1/4 cup of water and pulse the tofu until it is a smooth soft consistency.
  3. Add the Tofutti and pulse again to a smooth consistency.
  4. Add the almond and vanilla flavorings, the lemon juice, salt and the sugar.
  5. Pulse again to blend and don’t forget to periodically to scrape the sides.
  6. Make the egg replacements (follow the directions on the package.)
  7. Add the cornstarch to the egg replacement mixture and stir to mix.
  8. Add the egg replacement mixture to the tofu and again, pulse to incorporate evenly.
  9. Taste the cheesecake mixture and season accordingly.
  10. Pour the tofu mixture into the prepared crust and spread the top evenly.
  11. Place in the oven to bake for 50-60 minutes. We found 60 was needed for our oven.
  12. When the top of the cheesecake is lightly golden and the cake is rather firm, remove from the oven. Allow to cool for 20 minutes and then place in the refrigerator to chill and firm for at least 6 hours or overnight.
  13. Once the cheesecake has cooled, you can put the topping on to allow it to become firm also.

to make the blueberry topping:

  1. In small saucepan, mix sugar, cornstarch, water, and lemon juice.
  2. Cook and stir until thickened.
  3. Add blueberries and cook until bubbly.
  4. As the blueberries are cooking, gradually add the apple pectin, while stirring.
  5. Chill.
  6. Spread 1/2 to 3/4 of the topping on top of cheesecake and refrigerate.
  7. Keep a bit of the topping to use as a sauce.
  8. The next day, remove the edges of the sprig form by running a knife around the edge.
  9. Place the cheesecake on a platter.
  10. We served the cheesecake sliced, with optional blueberry sauce that each could add as they wish.
  11. Too use the topping as a sauce, add a bit of water to thin.

You need to make the cake ahead of time like the day before, as it needs time to firm in the refrigerator.

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One Response to “Vegan Blueberry Cheesecake”

  1. cordia says:

    What type of tofu did you use? silken, firm??

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