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.
Servings: 4
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.