Go Back
–+ servings
Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

Be sure to read all the notes for success above the recipe
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Inactive Time 4 hours
Total Time 5 hours 45 minutes
Servings 14

Ingredients
  

For the Blueberry Cheesecake:

  • 16 ounces Vegan Cream Cheese 454g
  • 2 Tbs Vegan Butter 28g
  • 1 cup Granulated Sugar 200g
  • 5 Tbs Cornstarch 40g
  • 6 ounces Plant Milk 177ml
  • 1 teaspoon Vegan Lactic Acid
  • 2 teaspoon Vanilla Extract 10ml
  • 1 cup Fresh or frozen blueberries

For the Lemon Blueberry Sponge Cake:

  • ¾ cup Plant Milk 177ml
  • 2 Tbs Lemon Juice 30ml
  • 1 teaspoon Vanilla Extract 5ml
  • 1 Tbs Lemon Zest
  • 4 Tbs Vegetable Oil 56g
  • 4 Tbs Applesauce 56g
  • 1½ cups All Purpose Flour 188g
  • 14 Tbs Granulated Sugar 175g
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Fresh or Frozen Blueberries

For the Lemon Cream Cheese Buttercream:

  • 8 ounces Vegan Butter 226g
  • 8 ounces Confectioners Sugar 226g
  • ½ teaspoon Vegan Lactic Acid

Instructions
 

  • Grease & parchment line 3-7" cake pans & reheat the oven to 350°F (1 for the cheesecake & 2 for the cake layers)
  • First prepare the lemon blueberry cheesecake by placing all of the cheesecake ingredients (except the blueberries) into the work bowl of your food processor & pulse to blend smooth
  • Add the blueberries & pulse just one or two times
  • Pour the batter into one of the cake pans & bake in a water bath for 60 minutes
  • After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
  • Remove the cheesecake & cool completely at room temperature then refrigerate for at least 2 hours to set or overnight
  • For the lemon blueberry sponge cake layers combine the plant milk with the lemon juice & zest then add the vanilla extract let stand to thicken 5 minutes.
  • In a large mixing bowl combine the flour, sugar, baking soda & salt then whisk together to incorporate all the ingredients very well.
  • Add the liquids: the mock buttermilk, oil, vanilla & the applesauce, whisk smooth.
  • Fold in the blueberries then divide the batter evenly between the other 2- 7" cake pans.
  • Bake at 350℉ for approximately 18-20 minutes Or do the "toothpick" test to make sure there is no raw batter
  • Cool the cakes in the pans until you can safely touch them with your bare fingers then flip them out onto a cooling rack to cool the rest of the way.
  • Once the layers are completely cooled prepare cream cheese buttercream recipe in a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy
  • Add the sifted confectioners sugar & vegan lactic acid (*or apple cider vinegar) Mix on low speed until all is incorporated, then increase the speed to medium-high & whip for 1 minute & add the lemon zest at the last stage of mixing.
  • Assemble the lemon blueberry cheesecake as shown in the video tutorial

Video

Notes

Be sure to read all the notes for success section above the recipe 
Storage Lemon Blueberry Cheesecake must be kept refrigerated and will stay fresh for up to 10days ~ I do not like to freeze vegan cheesecake as they tend to get soggy & separate on the thaw.
Tried this recipe?Let us know how it was!