I love cheesecake – it’s one of my favourite desserts and at the time of writing there are already four cheesecake recipes on the site. But none of them are vegan-friendly! So I wanted to rectify that with these lovely, individual Vegan White Chocolate & Blueberry Cheesecakes. Using silken tofu, soy cream, and vegan white chocolate you still get a super creamy cheesecake that is super simple and quick to make. So if you’re vegan, thinking about going vegan or just fancy trying something different, give this a go!
Vegan White Chocolate & Blueberry CheesecakePrint Recipe
- For the cheesecake:
- 350g Silken Tofu
- 200ml Soy Cream
- 100g Vegan White Chocolate
- 40g Caster Sugar
- 100g Blueberries
- 1 Tsp Vanilla Extract
- For the base:
- 150g Biscoff Biscuits (or other Vegan Biscuit)
- 30g Coconut Oil
- 20g Vegan Spread
Place the biscuits into a food processor and blitz into fine crumbs.
Melt the coconut oil and vegan spread, and add to the biscuits and combine together well.
Add the biscuit mixture to a couple of glasses and press down. Place into the fridge while you work on the cheesecake filling.
Place a saucepan over a medium heat, and place in the blueberries and leave to warm up and release their juices and become syrupy, stirring occasionally.
In the food processor, add the silken tofu and soy cream and blitz until smooth.
Melt the vegan white chocolate in the microwave, and add into the mixture along with the caster sugar and vanilla extract and blitz again.
Pour a third of the filling between the two glasses..
Blitz the syrupy blueberries into the remaining mixture until super smooth and pour this over the first layer of cheesecake.
Place into the fridge and leave to firm up slightly for at least one hour.
Decorate with blueberries and some flaked almonds, then enjoy!