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Cheesecake with Fresh Blueberries


I remember the first time I had cheesecake. I was about 9 years old and my dad picked one up from the bakery.

I took my first bite and said, "I don't get what's so good about this?"

He sighed, said I was too young to appreciate it, and didn't offer me another slice until I was a teenager. lol

My kids have a different view on cheesecake. They happily ate every cake I worked on for the last two weeks to get this recipe right. It's great to have little helpers who will give their honest opinion about the food when I play in the kitchen.

This cheesecake is creamy, simple, and delicious. It doesn't taste exactly like traditional cheesecake but it's pretty close. I love my cheesecake with fresh fruit...especially blueberries.

If you try this recipe, let me know what you think.

What's your favorite cheesecake topping?

Vegan Cheesecake

by Brown Vegan

Prep Time: 10

Cook Time: 45

Ingredients (serves 5)

  • 2 tubs of vegan cream cheese (16 oz)
  • 1/3 cup sugar
  • 1/2 cup soy milk
  • 1 tsp vanilla extract
  • Juice of ½ lemon
  • 1 tbsp vegan margarine
  • 9-inch pre-made graham cracker pie crust


Preheat oven at 350 degrees. Mix all ingredients together in a large bowl until well combined. Pour into pie crust and bake for 45 minutes. Allow to cool on the counter for a few minutes. Place cake in the refrigerator for 2 hrs to firm or in the freezer for about 1 hour.

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Song playing while I baked....

Heavy D and the Boyz-Now That We Found Love

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