Vegan Blueberry Cheesecake

with fresh blueberries and blueberry jelly

Ingredients

For the base

• 300g vegan cookies*

• 200g vegan margarine

*You can find the recipe for the vegan cookies here.

For the fruit cream

• 250g blueberries

• 150g vegan cream

• 400g vegan blueberry yogurt

• 50g sugar

• 1 ampoule of vanilla flavoring

• 100ml plant milk

• 1 packet of vegan gelling agent (agar agar)

For the blueberry jelly

• 290g blueberry jam

• 1 packet of vegan gelling agent (agar agar)

For decoration

• Blueberries

*Please note that you will need space in your refrigerator and freezer to follow the recipe.

Preparation

1. Bake the vegan cookies, unless they were bought.

2. Keep all ingredients, except for the margarine, sugar, vanilla flavoring and the vegetable gelling agent, refrigerated until ready to use.

3. Grease the bottom of a cake tin with margarine.

Preparation - Cake base

1. Place the cookies in a freezer bag and crumble them as much as possible using a hard object.

2. Then pour the cookie crumbs into a bowl.

3. Melt the margarine in a saucepan and pour it into the bowl with the cookies.

4. Mix everything together well.

5. Place the cookie mixture into the greased cake tin and spread it evenly over the bottom. Then press everything firmly to form the base of the cake.

Preparation - Fruit cream

1. Finely puree the blueberries in a blender.

2. Whip the vegan cream until stiff and carefully mix it with the blueberry yogurt. Then chill.

3. In a pot, mix the vegan gelling agent with the plant milk according to the package instructions and cook.

4. Remove the pot from the heat and, while the mixture cools, add the pureed blueberries and sugar and mix.

5. Carefully add the blueberry mixture to the yogurt mixture and stir.

6. Spread the prepared cream evenly over the cake base and place the cake in the freezer for at least 3 hours (ideally overnight).

Preparation of blueberry jelly

1. Briefly heat the blueberry jam in a pot.

2. Add the vegan gelling agent and mix well.

3. Remove the cake from the freezer and place it on a flat surface.

4. Pour the jelly onto the frozen fruit cream and spread it evenly.

Decoration

1. Distribute fresh blueberries over the jelly as desired while it is still warm.

2. Place the finished cheesecake back in the freezer so that the jelly sets and the fruit cream doesn't melt.

3. To ensure the cake reaches the perfect consistency, it should be refrigerated for approximately 3 hours before serving.

Tip: Since the blueberry cheesecake consists of very fresh ingredients, it must be stored in a cool place and eaten within 3 days.

Bon appetit!