Tofu may not be the first ingredient you go for when you think “cheesecake”, but we promise that it’ll pleasantly surprise you! It’s paired with cashews and coconut yogurt to make a smooth, velvety base.
We’ve also got a wholesome oat, pecan, and date crust! It’s gluten-free and has a nice, nutty flavor.
And to top off the whole cheesecake, we’ll add a delicious blueberry compote. Give it a try and let us know what you think!
For more healthy desserts, try my chocolate mousse cake or lemon cookies.
Why you’ll love it
- Rich and creamy
- Wholesome ingredients
- Protein-packed
- Delightfully nutritious
- Gluten-free
To make this vegan tofu cheesecake with blueberry, you’ll need a cake pan, food processor, measuring equipment, saucepan, and utensils.
Ingredients needed
- Silken tofu — protein-packed base ingredient!
- Coconut yogurt — adds flavor and creaminess.
- Agave syrup — sweetener of choice. Feel free to sub with maple syrup.
- Vanilla extract and salt — baking essentials.
- Lemon juice — added acidity to balance flavors.
- Cashews — adds creaminess and improves texture.
- Cornstarch — thickening agent (arrowroot or tapioca also works)!
- Blueberry compote — blueberry, lemon juice, cornstarch, and maple syrup.
Find exact measurements and serving suggestions below. Let’s get baking!
More Silken Tofu Recipes →
How to make this blueberry tofu cheesecake
Add the cashews into a medium heat-proof bowl and cover with hot boiling water. Cover the bowl and set aside for 15 minutes.
The Crust
Preheat the oven to 345° F (175 °C). Line a 9-inch round cake pan with parchment paper and set aside.
Add the Medjool dates into a food processor and pulse to get a puree.
Add the oat flour, pecans, salt, and vanilla and process to incorporate until a sticky crumbly dough is formed.
Transfer the dough to the cake pan and press down firmly to line the cheesecake bottom. It should be about 1 cm thick (you can use a toothpick to gauge how deep it goes).
The Cheesecake Batter
Drain the cashews and place them into a blender with all the ingredients for the filling. Process to obtain a smooth, thick liquid, scraping sides if needed.
Pour the filling on top of the cheesecake base into the pan, spreading into an even layer and gently tapping the pan to remove any air bubbles caught inside.
Bake for 50-60 minutes, until the top turns slightly brown.
Turn off the oven and let cool completely inside the oven. Remove from the oven and refrigerate overnight.
The Blueberry Compote + Serving
Mix all the ingredients into a medium saucepan and bring to a boil over medium heat.
Turn the heat to low and simmer for 10 minutes, gently stirring frequently without crushing the blueberries. Add more water to get the desired consistency. Let cool completely.
Remove the cheesecake from the pan and transfer it onto a plate. Don’t forget to remove the parchment paper.
Top with the compote, slice, and serve.
Storage
Store cheesecake (without any toppings) in slices in an airtight container in the fridge for up to 5 days. It will last in the freezer for 2-3 months. Thaw in the fridge before eating.
Serving suggestions
Besides this delicious blueberry compote, the topping choices are endless! Here are some ideas:
- Fresh fruit
- Whipped cream
- Caramel
- Other fruit compotes (strawberry, raspberry, etc.)
- Caramelized banana
- Roasted nuts
- Coconut flakes
Enjoy my tofu cheesecake alongside a tasty drink such as a matcha latte or vanilla almond milk latte.
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FAQs & tips
Can you taste the tofu?
Nope, you can’t! But you get the protein content from it and the texture. It’s a win-win!
Can I mix in different flavors to the batter?
You can! This cheesecake is a neutral base so it can take on flavors like chocolate or lemon, for example. Keep in mind this will change the texture of the batter, so add sparingly.
How thick should the crust be?
The crust should be thick enough to completely cover the bottom of the cake pan! We recommend 1 cm thick for a 9-inch cake pan. Make sure the crust isn’t too thick so it can cook evenly.
Did you make my vegan tofu cheesecake with blueberries and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
Crust
- 1 cups oat flour 100 g
- 7 Medjool dates pitted
- 1 cup pecans about 130 g, blended into flour
- 1 tsp vanilla extract
Tofu Filling
- 1 package of silken tofu 12 oz / 340 g
- 1.5 cups coconut yogurt 360 g
- 2-4 tbsp agave syrup
- 1 tbsp vanilla extract
- 3 tbsp lemon juice
- 1½ cup raw cashews 75 g
- 3 tbsp cornstarch arrowroot or tapioca also works
- ¼ tsp salt
Compote
- 2 cups fresh blueberries 380 g
- 1 tbsp lemon juice
- 1 tbsp maple or agave syrup
- ½ cup water 120 ml
- 1 tbsp cornstarch
Instructions
Preparation
- Add the cashews into a medium heat-proof bowl and cover with hot boiling water. Cover the bowl and set aside for 15 minutes.
- Preheat the oven to 345° F (175 °C). Line a 9-inch round cake pan with parchment paper and set aside.
Make the Crust
- Add the Medjool dates into a food processor and pulse to get a puree.
- Add the oat flour, pecans, salt, and vanilla and process to incorporate until a sticky crumbly dough is formed.
- Transfer the dough to the cake pan and press down firmly to line the cheesecake bottom. It should be about 1 cm thick (you can use a toothpick to gauge how deep it goes).
Make the Tofu Filling
- Drain the cashews and place them into a blender with all the ingredients for the filling. Process to obtain a smooth, thick liquid, scraping sides if needed.
- Pour the filling on top of the cheesecake base into the pan, spreading into an even layer and gently tapping the pan to remove any air bubbles caught inside.
- Bake for 50-60 minutes, until the top turns slightly brown.
- Turn off the oven and let cool completely inside the oven. Remove from the oven and refrigerate overnight.
Make the Compote
- To make the blueberry compote, mix all the ingredients into a medium saucepan and bring to a boil over medium heat.
- Turn the heat to low and simmer for 10 minutes, gently stirring frequently without crushing the blueberries. Add more water to get the desired consistency. Let cool completely.
Assemble & Serve
- Remove the cheesecake from the pan and transfer it onto a plate. Don’t forget to remove the parchment paper.
- Top with the compote, slice, and serve.
Notes
- Store cheesecake (without any toppings) in slices in an airtight container in the fridge for up to 5 days. It will last in the freezer for 2-3 months. Thaw in the fridge before eating.
- Check out other topping ideas in my serving suggestions!
Tofu cheesecake? Yes, and it’s delicious! My creamy, sweet vegan cheesecake is one to remember. Plus, it’s topped with a gooey blueberry compote.