Blueberry Bliss Vegan Cheesecake

Name: Blueberry Bliss Vegan Cheesecake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters mashed banana (about 1 medium-size banana); 473 milliliters blueberries; 4 Tbsps melted nonhydrogenated margarine, melted coconut oil, or canola oil; 118 milliliters whole unroasted cashews, soaked in water for 2 to 8 hours or until very soft; 3 Tbsps coconut oil, room temperature; 1 Tbsp cornstarch; 237 milliliters finely ground vanilla cookie crumbs or graham crackers; 2 Tbsps lemon juice; 1 teaspoons sea salt; 340 grams (12–14 ounce) package silken tofu, drained; 1 Tbsp plain soy milk; 3 Tbsps sugar; 1 Tbsp pure vanilla extract

Blueberry Bliss Vegan Cheesecake requires roughly 1 hour and 30 minutes from start to finish. This recipe makes 12 servings with 186 calories, 3g of protein, and 12g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have unroasted cashews, lemon juice, canolan oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. It works well as a dessert.

Instructions

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with cooking spray. Prepare the cookie crumb crust and press it very firmly into the pan.

Ingredients you will need

Cooking Spray

Crust

Equipment you will use

Springform Pan

Oven

Drain the cashews and pour into a food processor or blender.

Ingredients you will need

Cashews

Equipment you will use

Food Processor

Blender

Add the blueberries, banana, tofu, sugar, coconut oil, cornstarch, salt, lemon juice, and vanilla extract. Puree until very smooth; this could take up to 5 minutes depending on your blender.

Ingredients you will need

Vanilla Extract

Blueberries

Coconut Oil

Lemon Juice

Corn Starch

Banana

Sugar

Salt

Tofu

Equipment you will use

Blender

Pour the filling into the pan.

Equipment you will use

Frying Pan

Bake the cheesecake for 55 to 60 minutes, until the top is lightly puffed and the edges of cake are pulling away from the pan.

Equipment you will use

Oven

Frying Pan

Remove it from the oven and let cool on a rack. In the meantime, prepare the topping.

Equipment you will use

Oven

Combine all the topping ingredients in a small saucepan. Stirring often, bring the mixture to a boil, so that the blueberries burst. Lower heat to a simmer and cook for about 5 more minutes.

Ingredients you will need

Blueberries

Equipment you will use

Sauce Pan

Remove the topping from the heat and pour it over the cheesecake.

Let the cake cool until it’s okay to handle, about 30 minutes, and wrap it in plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place it in the fridge to set for about 2 hours.Once completely set, release the springform and slice the cake with a sharp knife dipped in cold water

Ingredients you will need

Water

Equipment you will use

Knife

Preheat the oven to 350F and lightly spray a 9-inch pie plate with nonstick cooking spray.In a mixing blow, combine the cookie or graham crumbs and sugar.

Ingredients you will need

Cooking Spray

Sugar

Equipment you will use

Oven

Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, the drizzle in the soy milk and stir again to form a crumbly dough.Follow directions in cheesecake recipe above.

Ingredients you will need

Margarine