Baked Vegan Blueberry Lemon Cheesecake - no coconut
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
  • 1 cup oats ( gluten-free if necessary or use quinoa flakes)
  • 3 cups blanched almond meal
  • 4 TBSP grapeseed or sunflower oil
  • pinch salt
  • 4 TBSP maple syrup
  • 1 punnet blueberries
  • 1 cup cashews (soaked for 3-4 hours)
  • 1 packet good quality organic silken tofu
  • 6 TBSP maple syrup
  • 1 TBSP lemon zest
  • 1 TBSP nutritional yeast
  • 1 TBSP vanilla extract
  • 1 Tsp tahini
  1. For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
  2. Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
  3. For the filling: add the blueberries on top of the base.
  4. Add all the remaining ingredients in a blender and blend until smooth
  5. Pour over base and blueberries and bake at 180 C for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid)
  6. Remove from oven and allow to cool
  7. Decorate with blueberries
  8. Stores well in the fridge
Recipe by Hazel & Cacao at