Today, were going to be making a Vegan Blueberry Cheesecake. We’ll need…
- 1 cup soy creamer
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 x 8 ounce container Daiya Plain Cream Cheeze Style Spread
- 1 x 9 ounce container So Delicious Coco Whip
- 1 x 21 ounce can Blueberry Pie Filling
- 1 x 10 inch Graham Cracker Pie Crust
We’ll start by combining the soy creamer, flour, and salt in a sauce pan and whisk over medium heat until thickened. Once the mixture is clinging to the whisk, we’ll put it into the refrigerator to cool for about 30 minutes.
While that’s cooling, I’m going to strain the blueberry pie filling. As much as possible, I’m going to want to add just the blueberries to our cheesecake mixture. I’ll save the rest of the pie filling as a topping.
Once our flour and cream mixture has cooled, we’ll blend it together with our Daiya Plain Cream Cheeze Style Spread and beat until smooth. Then, we’ll add the So Delicious Coco Whip and mix until creamy. Now, it’s time to fold our blueberries into the mixture.
Finally, we’ll pour our cheesecake mixture into the graham cracker crust, smooth, and then chill for 4 – 6 hours. Ready for some dessert?