This vegan, Baked Blueberry Cheesecake is luscious and SO much like the traditional version! Plus, it’s gluten-free! Indulge in this delectable dessert from Lauren Toyota’s cookbook, Vegan Comfort Classics, and you won’t be disappointed.
The first time I met Lauren, from Hot For Food blog, it was a brief encounter at Eat Drink Vegan (formerly known as LA Vegan Beer Fest) about two years ago. Just introductions and pleasantries exchanged, nothing wild really. Fast forward to this past November, when I traveled to Miami to speak at SEED summit, where Lauren also was speaking. We started talking about some technical blog stuff and then, with a group of friends, ended up having an amazing time in Miami!
If you don’t follow her on YouTube, you must! She is a powerhouse, on a whole other level and I really admire the hard work she puts in, day in and day out. Which leads me to her most recent endeavor: Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face! As the title states, it is certainly filled with some drool-worthy comfort food. Some recipes that stuck out to me were the Baked Blueberry Cheesecake, Raspberry Funfetti Pop Tarts (which I made!), The Big Brekky Skillet, Stuffed Crust Pizza, and SO many more!
That being said, I’m sharing her recipe for Baked Blueberry Cheesecake today, AND giving away a copy of the cookbook! Woohoo! You can find the recipe and giveaway widget below the page break. Otherwise, continue reading for some more info on the book.
Chapters: Badass Brunches, Finger Foods, Veggie Sides & Big Salads, Hearty Soups, Stacked Sandwiches, Oodles of Noodles, The Main Event, Sweet Things (where you can find the Baked Blueberry Cheesecake, and lastly, Get Saucy! And in the introduction, Lauren gives you some background on how Hot For Food came to be, and what tools you’ll need to prep everything in the book.
Although the photos in this post are mine (with the exception of the cover, obviously), the photography in Lauren’s book is immensely appetizing! So, check out the cookbook online or in a book store near you, and get the recipe below.
Lastly, Lauren and I will both be at Seed Food & Wine in LOS ANGELES, later this month with so many amazing people. You can find more info and tickets for the event through this link. Have a great week, everyone! <3
1 year: Spring Asparagus Herbed Focaccia // 2 years: Cauliflower Lentil Tacos // 3 years: Spicy Teriyaki Chick’n Tacos // 4 years: Empowered Noodle Bowl // 5 years: Vegan Ceviche // 6 years: Fiesta Tofu Frittata
Baked Blueberry Cheesecake
"Making a vegan cheesecake that is indistinguishable from a cheese-cake made from actual cheese is no easy feat. But this is The One, guaranteed. Cherish it! I had all the biggest vegan skeptics I know try it just to be sure, and they didn’t even realize it was vegan. You can serve this tangy, creamy cake with any kind of fruit compote you want, but I’ll always have a soft spot for blueberries." - Reprinted with permission from Hot for Food Vegan Comfort Classics, copyright 2018by Lauren Toyota. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
For the crust
- 1 cup rolled oats not quick cooking
- 1/2 cup packed brown sugar
- 1/2 teaspoon sea salt
- 2 tablespoons vegan butter melted
For the filling
- 1 cup raw cashews soaked in hot water for 20 minutes
- 1 cup soft tofu
- 1 cup vegan cream cheese
- 1 cup granulated sugar
- 1/4 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice
For the blueberry topping
- 2 cups fresh or frozen blueberries
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup granulated sugar
- Preheat the oven to 350°F. To make the crust, in a food processor, pulse the rolled oats into a flour. This should be a very fine mixture with no large pieces of oats. Add the brown sugar, salt, and melted butter and pulse until the mixture comes together. It should press together when you pinch it.
- Press the mixture in an even layer into the bottom of a 7or 8-inch springformpan. You can also press it into an 8-inch square baking dish. You can line the dish with parchment paper for easy removal or you can serve the baked cheesecake directly from the dish.
- To make the filling, drain and rinse the cashews. Place in a high-powered blender with the remaining ingredients and blend until very smooth.
- Pour the filling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The center might look a bit soft, but it will firm up upon cooling.
- Allow the cheesecake to cool completely. Refrigerate it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the springform pan. Let the cake sit at room temperature for at least 30 minutes before serving to remove the chill.
- To make the topping, combine all the ingredients in a saucepan over medium heat. Simmer for 6 minutes. Let cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings.
- Store leftover cheesecake in the fridge for up to 7 days.
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