Preheat oven to 180 degrees Celsius. In a food processor blend the cookies, when you get a crumb texture, add maple syrup, coconut oil and mix again. Transfer into oiled cake tin, press mixture firmly to form crust. Bake 5 to 10 minutes; let cool while preparing the filling.
For the creme firstly mix the starch with the plant-based milk. Add it to a food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
Make the quick blueberry jam; mix in a skillet blueberries with maple syrup and cook for 10 minutes on medium heat. Once thickened serve on top of the cheesecake.
crust
- 200 g vegan graham cookies
- 1/4 cup/60 ml maple syrup
- 3 Tbsp coconut oil
creme
- 400 g silken or normal tofu
- 1/3 cup/70 g cane sugar (add more if needed)
- 1 Tbsp almond butter or tahini
- pinch salt
- 1 tsp lemon zest
- 3 Tbsp corn or tapioca starch
- 1/3 cup/80 ml plant-based milk
- 1/4 tsp vanilla extract
quick blueberry jam
- 200 g blueberries (frozen or fresh)
- 5 Tbsp maple syrup or coconut sugar
