Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce


Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

“Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce”


Cheesecake Filling:

2 8 ounce containers plain Tofutti Better Than Cream Cheese, room temperature
1 16 ounce container of Tofutti Better Than Ricotta Cheese, room temperature
3/4 cup sugar (can substitute raw or sucanat)
juice of 2 lemons, about 6 tablespoons
zest of two lemons
1/2 teaspoon salt
3 tablespoons warm water
1 tablespoon ground flaxseed meal


2 cups vegan graham cracker crumbs
3/4 cup vegan butter (or margarine)
1/4 cup sugar


1. Make your flax “egg”. Stir together 3 tablespoons warm water and 1 tablespoon ground flaxseed meal and let sit for at least 5-10 minutes, or until sticky and egg-like.

2. Make the crust. Melt the vegan butter (or margarine) and stir into other crust ingredients. Press into a springform pan about halfway up the sides. Bake at 375º F for 5-6 minutes. Remove from oven.

3. Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a blender and blend briefly, until quite soft. Add the sugar, lemon juice, lemon zest, salt, and flax “egg” and blend until smooth. Add Tofutti Better Than Ricotta Cheese and pulse until just combined, but not so smooth as to overpower the “ricotta” texture.

4. Pour mixture into crust and bake for about 45 minutes, or until top sides begin to turn golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled and serve with blueberry white wine sauce.


Blueberry White Wine Sauce

1 cup blueberries
1 cup white wine
1/2 cup agave nectar (or 1/3 cup vegan sugar)
2 tablespoons refined coconut oil
zest of 1 lemon


Combine all ingredients in a saucepan over medium-high heat. Bring to a boil then reduce heat to medium-low. Simmer for 2 to 2 1/2 hours, or until desired consistency. If desired, use an immersion stick blender to smooth out the texture a bit, or carefully blend until smooth in a regular blender for a perfectly smooth texture. Serve with chilled a slice of cheesecake.

Created exclusively for Tofutti Brands, Inc. by Cheryl Hurley.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest
Tagged , , , , , , , , , , , . Bookmark the permalink.

7 Responses to Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

  1. Margie Garcia says:

    OMG! This looks simply AMAZING! Wish I had some now. :)

  2. Jen Formhals says:

    As with regular cheesecake, does it taste better the longer you let it sit, like after a couple of days?

    • Cheryl says:

      I’ve eaten it the day of, the day after, the day after that, the day after that… And it’s ALWAYS delicious :) I don’t recall thinking it tasted better necessarily a couple days later, though. Let me know what you think!

  3. Scott Davis says:

    My “cheese” cake is awesome, I followed your recipe, however substituted the ricotta for tofu, (tofutty not readily available here in my town) then baked it for an additional ten minutes as the moisture content of the tofu and my oven is conventional. Also I had exchanged the blueberries for blackberries as they were on sale! Yum. I also had rhubarb in the freezer, so I cooked them up with strawberry preserves following your recipe….yum! This cake is winner, winner, faux cheese cake dinner!

  4. Maraika says:

    Hi. Looks delicious but is that really “Simmer for 2 to 2 1/2 hours”????? That seems a very long time to simmer such a small amount. Cheers.

    • Cheryl says:

      Yes! 2 hours is correct. It should be a pretty delicate simmer, but that is quite a lot of wine, and you want to turn it into a thicker sauce. If you don’t mind it being fairly thin, you could simmer it a shorter amount of time. It should be really up to you and your preferences. I would not boil it for nearly that long, though!