Vegan Tofu Cheesecake with Blueberries

close up of tofu cheesecake with blueberry topping with one bite taken

Vegan Tofu Cheesecake with Blueberries

Tofu cheesecake? Yes, and it’s delicious! Our creamy, sweet cheesecake is one to remember. Plus, it’s topped with a gooey blueberry compote. Try this healthy dessert!

Course Dessert

Cuisine American

Keyword dessert, healthy baking, plant-based, tofu, vegan

Prep Time 20

Cook Time 1

Servings

Calories 360

Author Alena Schowalter

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!

Nutrition