The BEST Vegan New York Style Blueberry Cheesecake Recipe

This is hands-down the best Vegan Cheesecake Recipe I’ve ever created. It’s dense, luxurious, creamy and indulgent. The process in which it’s made is very much the same as a dairy Cheesecake, except that this Vegan version is lower in fat, better for the animals and the planet! This is the basic-recipe and is customisable – get creative with it!



  • 250g Digestive Biscuits
  • 50g Granulated Sugar
  • 110g Margarine (melted)


  • 2 Packs (255/225g) Vegan Cream Cheese (I use Sainsburys / Tesco’s Own Brand)
  • 1 Pack (300g/347g) Firm Silken Tofu
  • 280g Granulated Sugar
  • Juice and Zest of 1 Lemon
  • 1 Tbs Vanilla Extract
  • 70g Plain Flour
  • 1 Tsp Xantham Gum
  • ½ Punnet of Blueberries/Raspberries/Strawberries (Optional)
  • Icing Sugar (Optional)


  • Pre-heat the oven to 190 Degrees. For the base, either wizz the Digestive Biscuits in a food processor until they’re crumbs, or place in a mixing bowl and bash with a rolling pin.
  • Add the Sugar and melted Margarine and stir until thoroughly combined.
  • Transfer the mixture to a deep 8”/9” springform tin, pressing it into the base and up the sides. Bake for 10 minutes, then leave to cool.
  • Turn the oven temperature down to 170 Degrees.
  • Meanwhile, add the Cream Cheese, Tofu, Lemon Juice/Zest and Vanilla Essence into a mixing bowl, and blend with a stick/hand blender/masher.
  • Next, stir in the Plain Flour, Xantham Gum and Blueberries.
  • Pour the filling mixture on top of the biscuit base, and bake for 50-60 minutes. After 50-60 minutes is up, turn off the oven and keep the Cheesecake in there for another 30 minutes so it gradually cools down.
  • Leave the Cheesecake to cool further on a work surface before placing into the fridge for 6-8 hours *Do NOT skip this step!* The refrigeration process is essential for the Cheesecake to fully set.
  • When set, remove the Cheesecake from the springform tin and dust with icing sugar. Decorate however you like!
  • ENJOY.

To watch my Youtube video for this recipe, please click this link:

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