This blueberry lime cheesecake might be the best cheesecake you'll ever have. It's extremely creamy, not overwhelmingly sweet or tangy, and it has a stay-in-place crust that will let you cut beautiful, picture-esque slices. The batter for the filling tastes like a vanilla milkshake, so be sure to taste-test before you pop it in the refrigerator.
Blueberry Lime Cheesecake With a Cookie Crust [Vegan]
For the Filling:
- 1/2 cup raw cashews, soaked in water overnight
- 1/2 cup mashed ripe banana
- 14 ounces silken tofu, drained
- 2 tablespoons coconut oil, at room temperature
- 2/3 cup sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 4 tablespoons lime juice
- Grated zest of 1 lime
For the Crust:
- 1 1/4 cups finely ground graham cracker or any vegan cookie crumbs
- 3 tablespoons sugar
- 3 tablespoons melted coconut oil
- 2 tablespoons soy milk
For the Topping:
- Wild berry jam
- Fresh blueberries
To Make the Cookie Crust:
- Preheat oven to 350ºF and lightly spray an 8-inch springform pan with non-stick cooking spray.
- Place the cookies in your food processor and pulse until you get fine crumbs.
- In a medium mixing bowl, stir together the cookie crumbs and sugar. Drizzle in the melted coconut oil and mix well to ensure the crumbs are moist. Pour in the soy milk and stir again to combine all ingredients and form a crumbly dough. You might need to use your hands to blend the mixture and get a crumbly dough.
- Pour the crumbs into the springform pan and press them very firmly into the sides of the pan first and pat into the bottom. Bake for 10 minutes until firm. Remove from oven and place on a cooling rack. Let the crust cool before filling.
- Leave the oven on at the same temperature because you'll be baking the cheesecake just a few minutes after.
To Make the Filling:
- Drain the soaked cashews and tofu. In a blender, place the cashews, mashed banana, tofu, coconut oil, sugar, cornstarch, sea salt, lime juice, and lime zest. Blend all ingredients together until completely smooth and you don't see any small bit of cashews.
- Pour the batter over the crust and tap it lightly on the counter to get rid of the large air bubbles.
- Bake the cheesecake for 50 minutes approximately, until the edges are golden and the top is lightly puffed and still looks a bit 'wet'.
- Let the cake cool before adding the topping.
- Scoop out the desired amount of jam and spread evenly on the top of the cake working from the center and spreading it to the edges.
- Sprinkle fresh blueberries over the cheesecake.
- Move the cake to the refrigerator and let it cool overnight for best results.