Blueberry Cheezecake

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry.

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.

10 thoughts on “Blueberry Cheezecake

  1. Hi Melanie! This recipe looks super yummy 🙂 I must try it! Thank you for liking my post “Tofu Salad Pita Sandwich! Look forward to reading your posts.

  2. I’m not vegan (anymore, lower than most on the animal products) but I’ve got to admit, I still prefer the vegan stuff when it comes to cheesecake. I have no idea why (though I’ve got a feeling it may just be the feeling after eating soy/cashews vs. butter, cream, cheese, etc…) One day, I’ll attempt to make one. One day, in the future when I build up the courage to expand my vegan baking oeuvre beyond pancakes…

  3. Pingback: Challenge #5: Golden Cheesecake | My Gluten Free Affair

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