It is officially September! How has the summer flown by so quickly?! I am seriously not ready to go back to school yet, but am excited for this new adventure, and to get one step closer to becoming a registered dietitian.

Although I love cooking, my true passion is baking. Dessert is my favourite meal, to the point where I will order it as my appetizer at restaurants. This recipe was originally meant for a product campaign I was doing, but I ended up using another recipe. But that doesn’t mean this one isn’t equally as scrumptious and easy to make! Not only that, but you can change up the ingredients to suit your tastes. For example, swap out the Biscoff crust for an Oreo crust! Or swap out the blueberry sauce with a strawberry one. The possibilities are endless.

My mom has these cute mini spring form pans so I used those for this recipe, which is really fitting because then everyone can have their own mini cheesecake and you don’t have to dirty a knife to cut slices!

Here’s the recipe:



  • 1 ½ cup Biscoff cookie crumbs*
  • 2 tbsp vegan butter, melted (I used vegan Becel)
  • 105 g medium-firm silken tofu (~ ¼ of a block)
  • 1 tbsp lemon juice
  • ½ cup vegan cream cheese (I used Tofutti)
  • 1/8 tsp vanilla extract
  • 3 tbsp sugar
  • 1 tbsp unsweetened almond milk

Blueberry Sauce

  • 1 cup frozen blueberries
  • ½ tbsp sugar
  • Splash of water



  1. Preheat oven to 350oF and line three small spring form pans with parchment paper **
  2. In a small mixing bowl, combine the cookie crumbs and melted butter. Stir to combine.
  3. Evenly divide the crust mixture into the three pans, using the back of a spoon to gently press the crumbs into the bottom of the pan.
  4. Bake the crust for 5 minutes, then remove from the oven and allow to cool.
  5. While the crust is baking, combine the remaining cheesecake ingredients in a blender and blend until smooth.
  6. When the crust has cooled, evenly divide the cheesecake mixture into the three pans, then transfer back to the oven and bake for another 15 minutes, or until golden brown.
  7. Chill in the fridge for at least 3 hours before serving

Blueberry Sauce

  1. In a small saucepan, combine the frozen blueberries, sugar and water. Bring to a boil, then reduce the heat and simmer until the blueberries have darkened in colour and burst.
  2. Continue to simmer until the sauce has thickened, then remove from heat and serve with chilled cheesecake.

*I purchased the cookie crumbs at Bulk Barn, but you can also purchase Biscoff cookies at Zehrs or Metro and pulse them in a blender or food processer.

** My pans were 7 ½ cm in diameter, but one large pan will also work

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