Vegan Blueberry Cheesecake

When did I turn vegan?

Well, never, but I like a challenge.

Plus dairy isn’t my friend anyway…

I’ve heard that you could make a “cheesecake” from tofu so I attempted it myself. I had silken soft tofu sitting in my pantry that I planned on using for something else, but I thought back to that glorious day (okay not so glorious) when I competed in my second show. If you remember correctly, I didn’t like one thing about that show, minus the awesome cheesecake I had at the end.

It was blueberry, it was amazing, and it was from PF Changs.

Who orders Cheesecake from PF Changs? This gal… PS. gosh that was a bad tan… 

Actually, it was one of those 3 combo dessert things and I’m not even a fan of cheesecake really, but blueberry sounded like heaven.

And it was

Now let’s be honest here… this is definitely NOT a real, thick, and creamy blueberry cheesecake, but it does the trick for being healthy and vegan.

164 calories a slice versus 929… yep you read that right, 929 calories for a slice of Cheesecake Factory’s Blueberry Cheesecake. Yikes!

So make my healthy version and avoid a few extra trips to the gym out of guilt

Here’s What You’ll Need:

• 1 1/2 cup old fashioned oats
• 3 T ground flax seed meal
• 3 T water
• 1 package softened silken tofu (or 12 oz)
• 1/4 cup Coconut butter (melted)
• 1 cup  frozen blueberries
•  1 1/2 T pure maple syrup
• 1/2 teaspoon xantham gum
• 1 teaspoon vanilla
• pinch of salt
• stevia to taste

Serves 8

I didn’t have a cheesecake pan for this so I used a regular pie pan, it probably would have turned out much more “cheesecakey” rather than pie like, but still gets the job done

Start by mixing together the flax meal and water. It creates an egg like consistency once it sits for about 5 minutes. Place it in a food processor with the oats to create a crust. Spray a little nonstick cooking spray (I like coconut) in the pie tin and press the crust mixture down into the pan, coating all edges evenly.

In a mixer, bring together the tofu, coconut butter, vanilla, stevia, salt, and maple syrup. Mix until a thick batter has been acheived. Add the xantham gum and whip on low for 2 minutes.

Remove from the mixer, gently fold in the blueberries. My favorite part! Seeing it turn blue-ish purple!

Pour into the pie tin…

Bake on 350 for 30 minutes and let it cool COMPLETELY. Place in the fridge overnight  to let it set

Mmmmm vegan cheesecake!

Macros (per slice): 164 calories, 7.6 g fat, 19.25 g carbs (4 g fiber, 4.6 g sugar), 6 g protein

I really love any kind of crust. The best part in my opinion!

Happy eating…

XOXO With a Cherry On Top,

-Minnie