Lemon Blueberry Cheesecake

Vegan Gluten-free Refined sugar-free

I have made several vegan cheesecakes over the years, but this one officially takes 1st place.

I made a similar recipe about a year ago but this week I decided to remake it with a few minor tweaks and it is now PERFECTION.

This cheesecake is packed with fresh lemon flavor and topped with a beautiful blueberry compote making it the perfect dessert for spring and summer

A FEW THINGS TO TAKE NOTE OF

When blending the filling, make sure you are regularly wiping down the sides. The blending process could take several minutes depending on how powerful your blender is so be patient and make sure filling is blended until completely smooth.

This cheesecake needs to be stored in the freezer. Depending on how hot/cold your house is, the time for leaving the cheesecake out to thaw before eating may vary. If you are only taking one slice out at a time, it will most likely be around 20-30 minutes. If you are thawing the cheesecake whole, I would recommend taking it out 30-45 minutes before serving.

If you do plan on taking one slice out of the freezer at a time, I recommend letting the cheesecake sit out for a little bit once it has set completely so that you can precut and put back in the freezer.