Vegan Blueberry Cheesecake | Dorothy Lane Market

Vegan Blueberry Cheesecake

PREP TIME 25 mins
COOK TIME 45 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Sep 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

For the crust:

  • 1 cup rolled oats (not quick cooking)
  • ½ cup packed brown sugar
  • ½ tsp sea salt
  • 2 Tbsp vegan butter, melted

For the filling:

  • 1 cup raw cashews, soaked in hot water for 20 minutes
  • 1 cup soft tofu
  • 1 cup vegan cream cheese
  • 1 cup granulated sugar
  • ¼ tsp grated lemon zest
  • ¼ cup freshly squeezed lemon juice

For blueberry topping:

  • 2 cups fresh or frozen blueberries
  • 2 Tbsp lemon juice
  • ¼ cup sugar

INSTRUCTIONS

1
For the crust, preheat oven to 350ºF. Into a food processor, pulse rolled oats into a fine flour.
2
Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7 or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
3
For the filling, drain and rinse cashews. Place in a high-powered blender with tofu, cream cheese, sugar, and lemon zest and juice, and blend until smooth.
4
Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
5
Allow cheesecake to cool completely and refrigerate overnight or at least 4 hours. Remove sides of springform pan and let cake sit at room temperature for 30 minutes before serving.
6
For the topping, into a saucepan over medium heat, combine blueberries, lemon juice, and sugar and simmer for 6 minutes.
7
Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.

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Vegan Blueberry Cheesecake

Dorothy Lane Market
PREP TIME 25 mins
COOK TIME 45 mins
SERVINGS 8

INGREDIENTS

For the crust:

  • 1 cup rolled oats (not quick cooking)
  • ½ cup packed brown sugar
  • ½ tsp sea salt
  • 2 Tbsp vegan butter, melted

For the filling:

  • 1 cup raw cashews, soaked in hot water for 20 minutes
  • 1 cup soft tofu
  • 1 cup vegan cream cheese
  • 1 cup granulated sugar
  • ¼ tsp grated lemon zest
  • ¼ cup freshly squeezed lemon juice

For blueberry topping:

  • 2 cups fresh or frozen blueberries
  • 2 Tbsp lemon juice
  • ¼ cup sugar

INSTRUCTIONS

1
For the crust, preheat oven to 350ºF. Into a food processor, pulse rolled oats into a fine flour.
2
Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7 or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
3
For the filling, drain and rinse cashews. Place in a high-powered blender with tofu, cream cheese, sugar, and lemon zest and juice, and blend until smooth.
4
Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
5
Allow cheesecake to cool completely and refrigerate overnight or at least 4 hours. Remove sides of springform pan and let cake sit at room temperature for 30 minutes before serving.
6
For the topping, into a saucepan over medium heat, combine blueberries, lemon juice, and sugar and simmer for 6 minutes.
7
Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.

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