Vegan Blueberry Lemon Tahini Cheesecake

VEGAN BLUEBERRY LEMON TAHINI CHEESECAKE WITH GLUTEN FREE GINGER SNAP CRUST

This may sound like a complicated recipe, but it’s really not. Now that I’m on a lifestyle diet change with low FODMAP foods, I have to start cooking and baking with non-dairy options and mostly gluten free ingredients. That means a lot of my desserts will be vegan. When it calls for eggs, I can do those though. So that’s why I mention that I MOSTLY do vegan bakes. But obviously I prefer eggs and wish I could do dairy, so I have to settle somewhere with best of both worlds. To each their own.

I even used a coconut whipped cream for the topping trim. It just adds a little extra sweetness that a lot of vegan baking lacks.

You can use regular ginger snaps for the crust if you like, I just use gluten free for the diet I am on.

VEGAN BLUEBERRY LEMON TAHINI CHEESECAKE WITH GLUTEN FREE GINGER SNAP CRUST RECIPE

Ingredients

Pie Crust

• 8” pie dish

• parchment paper cut into a circle for the base

• vegetable spray for the pie pan

• 2.5 cups (gluten free) ginger snaps, pulsed in a food processor until desired consistency. I like mine as crumb size.

• 2-3 tablespoons vegan butter, melted (add more if it’s too dry after pulsed

• 1/4 cup raw cane sugar

Cheesecake

• 16 oz vegan cream cheese, room temp

• 2/3 cup granulated white sugar

• 2 tablespoons cornstarch

• 3 tablespoons almond milk

• juice of 1 lemon

• 1 teaspoon almond extract

• 1 tablespoon tahini

• zest of 1 lemon

Blueberry Topping

• 1 package of frozen blueberries (they are bigger in my opinion)

• 1 cup brown sugar

• juice of 1 lemon, plus 2 tablespoons cornstarch to mix for thickening blueberries

• 1/4 cup water

Instructions

Preheat oven to 350°F.

Spray pie pan with vegetable spray, and add in circular cut out of parchment that fits the bottom. Spray that lightly too.

In food processor, pulse the ginger snaps, melted vegan butter and raw sugar until crumb consistency. Add more butter if it’s too dry.

Press the ginger snap mixture into the pie pan, and use a flat measuring cup to push along the bottom and against the sides to have an evenly spread out crust layer. I like mine thicker, a little bigger than a quarter inch.

Bake for 8 minutes, remove and pat out any excess butter with a paper towel. Let it cool for about 20 minutes.

Set aside the baked pie crust, and in a large mixer or mixing bowl with a hand mixer, add the room temp vegan cream cheese and sugar. Beat on low and slow until fully mixed and creamy.

While still on low, add in cornstarch, almond milk, lemon juice, almond extract and tahini. Beat until combined. Once mixed fully, beat on high until smooth.

Pour the batter into the pie crust pan, and put baking in oven for 30-35 minutes. Check at 30 to make sure it’s hardening, and not jiggly.

Place in fridge overnight to set and fully cool.

Next morning, in a sauce pan, low boil the blueberries, water and sugar for about 10 minutes.

After the 10 minutes, remove from heat, add in the lemon cornstarch mixture.

Let that cool for about an hour, then add over cheesecake.