Vegan Lemon Blueberry Cheesecake

• Vegetarian

• Produce

  • 1 cup Blueberries
  • 1/2 Lemon, Zest of

• Refrigerated

  • 1 tbsp Almond milk
  • 340 g Silken tofu, extra firm

• Condiments

  • 4 tbsp Agave
  • 1 For the blueberry puree / sauce
  • 1 1/3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/4 tsp Cinnamon
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 1/2 tbsp Coconut oil

Found on littleswissbaker.com

Description

Ingredients

• ½ cup almond meal
• 1 tablespoon agave syrup
• ½ tablespoon melted coconut oil
• ¼ teaspoon cinnamon
• 340 g (1 package) extra firm silken tofu - drained
• zest of ½ lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoon melted coconut oil
• 2 tablespoons agave syrup
• 1 tablespoon almond milk
• ½ 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

Directions

• 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.