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Blueberry Cheesecake

Hello Hello, New cheesecake recipe today! Right now I'm in blueberry mood, so I put it everywhere, in my smoothies, my cakes, yogurts and why not in a cheesecake! I recently used only a small part of my block of silky tofu for a recipe (green waffle), I don't want the rest to be wasted and I don't have enough to make a cheesecake only made from silky tofu, so either I'll buy another block or make it with what I have at home. I used to always have a large bag of cashew nuts (organic) in the cupboard, because it's good but also we can use it in different ways in our recipes, so I'm going to make a cream made with silky tofu and cashew nuts for a smoother but firmer texture, mix with coconut cream, it will be even better!

Did you know? The term "cashew" comes from the word aca-iu of the Guarani tribes of northeastern Brazil. The fruit is an oleaginous achene, that is to say a fruit rich in lipids, hard and which does not open spontaneously when ripe (like pistachios). Cashew is the fruit of the cashew tree (Anacardium occidentalis), a tropical tree up to 6 to 15 m tall with a flared crown. Cashew nut combines health benefits: - A portion of 35 g of cashew nuts provides 16.1 g of lipids, including 9.5 g of monounsaturated. According to a study, these fatty acids cause a decrease in total cholesterol and LDL (the “bad” cholesterol that gets deposited), without reducing HDL (“good” circulating cholesterol). - Cashew nuts are a good source of minerals. A portion of 100 g provides 50% of the recommended daily allowance (RDA) in magnesium, 50% of the RDA in phosphorus, 10% of the RDA in copper ... These minerals are involved in nerve impulses, fat metabolism and synthesis hemoglobin.


The necessary ingredients are silken tofu, cashews, coconut cream, agave syrup, lemon juice, cornstarch, blueberries (here frozen), vanilla sugar, cookies ( for the base therefore speculoos or other), coconut oil, black sesame seeds, soy milk, cane sugar. The necessary utensils are a kitchen scale, a measuring cup, a springform pan, baking paper, tablespoon, a blender, a saucepan, a spatula.


This recipe of blueberry cheesecake is:

  • Vegan

  • Dairy free

  • Gluten-free possible (use gluten free cookies and use potato starch or tapioca starch)

  • Fruity

  • Smooth

  • Fresh

  • Delicious

  • Perfect for a birthday



The garnish:

  • 300g of strained silky tofu

  • 400g of cashews nuts soaked in water 3h previously.

  • 160g of coconut cream

  • 100g of agave syrup

  • 1 tbsp of lemon juice

  • 50g of cornstarch

  • 11g of vanilla sugar

  • 90g of blueberries

Cookie part:

  • 180g de cookies

  • 2 tbsp of melted coconut oil

The middle part:

  • 60g of black sesame seeds

  • 160ml of soja milk

  • 3 tbsp of cane sugar

  • 2 tbsp of cornstarch

- Preheat the over to 180°c (356°F).

- Place baking paper at the bottom of the springform pan, as well as around the edges. (This will allow the cheesecake to be unmoulded without any problem).

- Mix with your blender "the cookie part", pour the contents of the mixing bowl into your mold, flatten well using the back of a tablespoon and your hands - set aside. - Mix the black sesame seeds in a clean blender bowl and pour it into a saucepan with the milk, cane sugar and cornstarch. Heat over medium / low heat, stirring occasionally. The texture will become thicker and stickier. Once this aspect has been obtained, pour over the biscuit part in your springform pan - set aside. - In a clean bowl blender, pour the silky tofu previously drained, the same thing for the cashews (which were soaked in water 3 hours previously), the coconut cream, the agave syrup, the lemon juice and cornstarch. Mix until you obtain a smooth and homogeneous texture. - Add the vanilla sugar and blueberries - mix again until smooth. - Pour your mixture into your mold. - Bake 40min at 180 ° c

- The top should be lightly browned, add blueberries on top and bake for 10 minutes again. (optional). - Wait for the cheesecake to cool before unmolding it.

Enjoy !

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