Lauren Toyota's vegan baked blueberry cheesecake



30 min


55 min


8 - 10

* PLUS 4 hours for chilling the cheesecake
Lauren Toyota's vegan baked blueberry cheesecake

Canadian Lauren Toyota's behind the popular YouTube channel Hot for Food. But now the former MuchMusic VJ is sharing her recipes offline with her new cookbook Vegan Comfort Classics. With plant-based versions of your favourite dishes — including Philly cheese steaks, bacon mac and cheese and this cheesecake — it'll make you completely rethink vegan food.


  • 1 cup rolled oats , (not quick cooking)
  • 1/2 cup packed brown sugar
  • 1/2 tsp sea salt
  • 2 tbsp vegan butter


  • 1 cup raw cashews , soaked in hot water for 20 minutes
  • 1 cup soft tofu
  • 1 cup vegan cream cheese
  • 1 cup granulated sugar
  • 1/4 tsp lemon zest
  • 1/4 cup lemon juice , freshly squeezed

Blueberry topping

  • 2 cups blueberries , fresh or frozen
  • 2 tbsp lemon juice , freshly squeezed
  • 1/4 cup granulated sugar


  • Preheat the oven to 350°F.
  • To make the crust, in a food processor, pulse the rolled oats into a flour. This should be a very fine mixture with no large pieces of oats. Add the brown sugar, salt, and melted butter and pulse until the mixture comes together. It should press together when you pinch it.
  • Press the mixture in an even layer into the bottom of a 7or 8-inch springform pan. You can also press it into an 8-inch square baking dish. You can line the dish with parchment paper for easy removal or you can serve the baked cheesecake directly from the dish.
  • To make the filling, drain and rinse the cashews. Place in a high-powered blender with the remaining ingredients and blend until very smooth.
  • Pour the filling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The center might look a bit soft, but it will firm up upon cooling.
  • Allow the cheesecake to cool completely. Refrigerate it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the springform pan. Let the cake sit at room temperature for at least 30 minutes before serving to remove the chill.
  • To make the topping, combine all the ingredients in a saucepan over medium heat. Simmer for 6 minutes. Let cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings.
  • Store leftover cheesecake in the fridge for up to 7 days.

Excerpted from Hot for Food Vegan Comfort Classics by Lauren Toyota. Copyright © 2018 Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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