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Vegan Baked Lemon Blueberry Cheesecake (nut free & high in protein)

This Vibrant World
  • 70 minutes
  • Serves 1

INGREDIENTS

150 g

Blueberries

1

Unwaxed lemon, Zest of

600 g

Silken tofu

3 tbsp

Lemon juice

175 g

Caster sugar, white

1 tbsp

Caster sugar, white

4 tbsp

Cornstarch

1 tsp

Vanilla extract

60 g

Coconut oil

150 g

Biscoff biscuits or graham crackers