Vegan Lemon Cheesecake with Blueberry sauce

I made this yesterday and it was great. My husband who is not a vegan loved it.

2 Packages of Vegan Creamcheese( I use Tofutti)
3/4 Cup raw Sugar
1/4 Cup Lemon juice
1/2 tsp Vanilla extract
1/2 tsp Lemon extract
2 TBS Confection Sugar
2 TBS Cornstartch
2 TBS Orange Juice
1 Vegan Graham Crust

Sauce
1 Pint Blueberries
2 TBS Raw Sugar

Preheat oven 350

Blend all ingredients and pour in crust. Bake 40 min. Let cool and then chill it for at least 4 hours.


In a saucepan add pint of bluberries and about 1 -2 TBS of Sugar boil down to make sauce. Cool and pour in container. Top piece of cheesecake with about 2 TBS of sauce.

YUM