Vegan Blueberry Cheesecake | Skinny Minnie Moves Vegan Blueberry Cheesecake | Skinny Minnie Moves

Vegan Blueberry Cheesecake

When did I turn vegan?

Well, never, but I like a challenge.

Plus dairy isn’t my friend anyway…

I’ve heard that you could make a “cheesecake” from tofu so I attempted it myself. I had silken soft tofu sitting in my pantry that I planned on using for something else, but I thought back to that glorious day (okay not so glorious) when I competed in my second show. If you remember correctly, I didn’t like one thing about that show, minus the awesome cheesecake I had at the end.

It was blueberry, it was amazing, and it was from PF Changs.

Who orders Cheesecake from PF Changs? This gal… PS. gosh that was a bad tan… 

Actually, it was one of those 3 combo dessert things and I’m not even a fan of cheesecake really, but blueberry sounded like heaven.

And it was 😀

Now let’s be honest here… this is definitely NOT a real, thick, and creamy blueberry cheesecake, but it does the trick for being healthy and vegan.

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164 calories a slice versus 929… yep you read that right, 929 calories for a slice of Cheesecake Factory’s Blueberry Cheesecake. Yikes!

So make my healthy version and avoid a few extra trips to the gym out of guilt 😉

Here’s What You’ll Need:

  • 1 1/2 cup old fashioned oats
  • 3 T ground flax seed meal
  • 3 T water
  • 1 package softened silken tofu (or 12 oz)
  • 1/4 cup Coconut butter (melted)
  • 1 cup  frozen blueberries
  •  1 1/2 T pure maple syrup
  • 1/2 teaspoon xantham gum
  • 1 teaspoon vanilla
  • pinch of salt
  • stevia to taste

Serves 8

I didn’t have a cheesecake pan for this so I used a regular pie pan, it probably would have turned out much more “cheesecakey” rather than pie like, but still gets the job done 🙂

Start by mixing together the flax meal and water. It creates an egg like consistency once it sits for about 5 minutes. Place it in a food processor with the oats to create a crust. Spray a little nonstick cooking spray (I like coconut) in the pie tin and press the crust mixture down into the pan, coating all edges evenly.

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In a mixer, bring together the tofu, coconut butter, vanilla, stevia, salt, and maple syrup. Mix until a thick batter has been acheived. Add the xantham gum and whip on low for 2 minutes.

Remove from the mixer, gently fold in the blueberries. My favorite part! Seeing it turn blue-ish purple!

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Pour into the pie tin…

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Bake on 350 for 30 minutes and let it cool COMPLETELY. Place in the fridge overnight  to let it set 🙂

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Mmmmm vegan cheesecake!

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Macros (per slice): 164 calories, 7.6 g fat, 19.25 g carbs (4 g fiber, 4.6 g sugar), 6 g protein

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I really love any kind of crust. The best part in my opinion!

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Happy eating…

XOXO With a Cherry On Top,

-Minnie

Comments

  1. I made protein pudding pie last week (the same thing but with a scoop of chocolate protein powder and half a cup of pb2 instead of blueberries), and may have eaten the whole pie in 2 days. Whoops!

  2. yum! Love blueberries in anything!

  3. Wow, that seems great! I remember for my husband’s birthday we also made a healthy vegan cheesecake out of tofu, except it was a Chocolate Covered Katie recipe – cappuccino cloud I think? I’m definitely going to try your recipe soon.

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