BLUEBERRY PLANT BASED/VEGAN CHEESECAKE

A great dessert to bring to a dinner party, or even just enjoy by yourself 😉 The combination of blueberry lemon is a nice contrast to the creamy fluffy texture of the cheesecake and not to mention the sweetness of the date and almond crust adds to the richness of this dessert that is sure to satisfy your sweet cravings.

I have made other desserts with a cheese cream base, and I have to say that Tofutti is by far the best brand I have yet to try. It does not have its own distinct flavour and when it is at room temperature it is very soft and incredibly easy to work with. It holds well when baked and it thaws nicely if you intent to freeze the cheesecake for later enjoyment. The biggest tip I can give to nail this recipe is get your hands on this brand!

Blueberry Plant Based Cheesecake

Delectable plant based blueberry cheesecake
Course Dessert

Ingredients

Crust

  • 6 pitted dates
  • 1 cup almonds

Cheesecake

  • 227g tofutti cream cheese (8oz) room temp
  • 1 cup non dairy yogurt
  • 2 tsp arrowroot flour
  • 1/2 lemon, juiced
  • 1 tbsp vanilla

Blueberry Lemon Sauce

  • 400g frozen blueberries
  • 1/2 cup water
  • 1/3 cup coconut sugar
  • 2 tsp arrowroot
  • 1/2 lemon, juiced

Instructions

  • Preheat oven to 350.
  • Pit the dates and soak in boiling water for 15 minutes.
  • In a food processor, process the dates and almonds until a moldable crumble forms. In a small parchment lined tart pan, press the crumble down to form a crust.
  • In a clean processor, add the cheesecake fillings and process together just until its mixed together, about 10-20 seconds.
  • Pour the mixture onto the crust and smooth it out using a hot spoon.
  • The cheesecake will be cooked using a waterbath. In a separate medium sized baking pan or dish, fill half way with water. Place the pan on the lower rack of the oven and the cheesecake on top. Set a timer for 30 minutes and DO NOT open the oven until it is ready.
  • When 30 minutes are up, turn off the oven and let the cheesecake sit for 5 minutes, take it out and let it rest for about an hour. Stick in the fridge and let it cool over night.
  • For the blueberry lemon sauce, bring the blueberries, arrowroot, sugar and water to a boil. Turn to simmer for 15-20 minutes until it starts to thicken. Pour ontop of cheesecake when cooled and serve!

Wanted to give a thank you to Chocolate Covered Katie for the inspiration for this dish!

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