Blueberry Cheesecake


  1. Easy Vegan Cream Cheese Cup
  2. Silk Tofu Packet
  3. ½ Cup Vanilla Syrup ‘Maple
  4. 2 tablespoons cornmeal
  5. 1½ tablespoons lemon juice
  6. 1 teaspoon pure vanilla essence
  7. ½ cup fresh blueberries
  8. 3 tablespoons maple syrup
  9. ½ teaspoon cinnamon
  10. ¼ teaspoon ground ginger
  11. ¼ teaspoon grated fresh nutmeg
  12. Crust:
  13. Box Ginger Stem Oatmeal Crackers
  14. 5 tablespoons pure butter/coconut oil


  • Preheat the oven to 180°C.
  • First prepare the crust. Crush or puree gingerbread cookies until they resemble breadcrumbs. Add the melted coconut oil and then mix well. Press into a tart pan, shape on all sides and press down on the bottom.
  • Put the cream cheese in the food processor until vanilla; and mix the ingredients until completely smooth with no lumps. Remove half of this mixture from the food processor and spread on the bottom of the crust.
  • To the rest of the cream cheese mixture, add the blueberries and the other ingredients down to the nutmeg; and mix well. Very carefully place it on top of the first layer of cheesecake.
  • Bake for 50-60 minutes and after removing from the oven allow to cool then place in the fridge to chill . This will take a few hours.
  • Can be frozen but allow to thaw for at least ten minutes before serving.
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