A very merry Blueberry Cheesecake Day to you, everyone!
I first came across this treat at a Vegan restaurant in New York City called Good Health Burger. Yes, I realize that Vegan used in conjunction with “good” and “burger” can be confusing. But I’ll explain…
They specialize in really tasty meat and dairy-free versions of comfort food, like burgers and cheesecake, for example. And I became so hooked on their tofu blueberry cheesecake that I ordered it literally every day for months.
So in honor of Blueberry Cheesecake Day on May 26, here’s a healthy recipe for tofu cheesecake that you can make with blueberries (or anything your heart desires) at home.
Vegan Blueberry Cheesecake Recipe
Crust: Crush any Vegan cookie or graham cracker into a food processor and add enough Smart Balance spread to make it slightly creamy. Press it into the bottom of a pie pan to line the sides as well.
Blueberry layer: The easy way out is to mix fresh or frozen (thaw them first!) blueberries with some jam and spread in a layer on top of the crust. You can also make a brownie mix and spread that on, too. In fact, I really recommend you try that sometime since that’s my favorite, even more than blueberries. But this is Blueberry Cheesecake Day, so I digress. On to the filling…
Filling: The basic “cheesecake” filling is easy: One container of Toffuti cream cheese, 1/2 block of silken or firm tofu (I like firm) plus agave nectar to taste.
Bake for 30 minutes (or until you see a crack form in the top of the cheesecake) at 350 degrees.