Vegan Baked Blueberry Cheesecake Recipe | Plant-based Dessert

Ingredients

• 95 g / 31⁄4 oz rolled oats (not quick cooking)
• 100 g / 3½ oz brown sugar
• ½ tsp salt
• 2 tbsp vegan butter, melted
• 120 g/ 41⁄4 oz raw cashews, soaked in hot water for 20 minutes
• 120 g / 41⁄4 oz soft tofu
• 225 g / 8 oz vegan cream cheese
• 200g / 7 oz granulated sugar
• 1/4 tsp grated lemon zest
• 4 tbsp freshly squeezed lemon juice
• 150g / 5½ oz fresh or frozen blueberries
• 2 tbsp freshly squeezed lemon juice
• 50 g / 13⁄4 oz granulated sugar