Vegan Cheesecake With Blueberry Topping Recipe

The Spruce Eats
Serves: 12 Save

Ingredients (14)

  • For the Crust:
  • 1 1/4 cup dairy-free graham cracker crumbs (finely ground)
  • 1/4 cup sugar
  • 5 tablespoons soy margarine (melted)
  • For the Filling:
  • 4 (8-ounce) packages dairy-free cream cheese
  • 1 1/4 cup sugar
  • Egg replacer for 4 eggs
  • 1/3 cup dairy-free sour cream
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 4 tablespoons dairy-free sour cream (more or less as needed)
  • 1 recipe blueberry topping
  • Optional: vegan whipped cream for serving

Directions

Learn how to make this recipe at The Spruce Eats

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