Blueberry Cheesecake with Biscoff Cookie Crust

Decadent but light, creamy with a crunchy cookie crust, this delightful take on cheesecake is sure to please the whole family.

Ingredients

Crust:

1 package/sleeve Biscoff Cookies

4-5Tbl melted plant based butter (I use Country Crock Avocado oil base butter)

Cake:

14 oz plant based cream cheese

14oz firm water packed tofu, drained but no need to press.

1 1/4 cups sugar

1 Tbl corn or potato starch

1 Tbl vanilla

1 Tbl lemon or lime juice

1 Tbl lemon or lime zest

Topping:

1.5cups blueberries or cherries fresh or frozen

2-3 TBl lemon juice

1/4 cup sugar

2 tsp corn starch mixed with 1 Tbl water

Prepare the Crust:

Preheat the oven to 350F In your food processor add the full sleeve of cookies and process until fine. Add 3-4 Tbl of melted butter and process. The mixture should be like wet sand so add more butter if it’s not quite wet enough. Spray the inside of a 9” spring form pan with neutral oil and then press the crust mixture evenly into the base and sides. using the back of a spoon will help. Loosely cover the pan with foil and bake 10-15 min until the base is firm, the foil will help keep it from burning. Watch it carefully anyway! Remove and let it cool.

Prepare the cake:

After you’ve cleaned your food processor, add the tofu and process until smooth, then add all other cake ingredients and process until smooth. Pour the cake batter into the cooled crust and bake for 1hr at 350 degrees. Turn off the oven, crack the oven door and let the cake sit until cool enough to take out of the oven without oven mits. Refrigerate overnight and then add topping and refrigerate or serve immediately. Store leftover cake in the fridge!

Prepare the Topping:

In a small saucepan combine berries, sugar and lemon juice and bring to a slow boil before adding the corn starch solution and allow it to simmer for a minute or two before removing from the heat. Let the mixture cool and then pour it over the refrigerated cheesecake and let it set for a few hours back in the fridge or serve immediately. It will just be a bit more runny if served right away.