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Home Blog Cuisine American

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

Cheryl Malik
Cheryl Malik Posted: 03/19/14 Updated: 03/08/19
4 Comments
V Vegan

This post may contain affiliate links. Please read our disclosure policy.

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

So… you’ve been just overloaded with all these recipes I’ve been posting lately, right? “Chill out with the Publish button, woman!” you say. “I haven’t caught up from the last twenty!”

Yeah.. I know. I haven’t been posting at all. Like hardly at all, but there’s a reason for that, promise. No, I don’t have some cookbook coming out, and I’m not perfecting my smeyes (smiling.. with your eyes, thanks Tyra) for my upcoming Food Network gig. No, I’m.. dun, dun, dun, tying the knot!

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

O and I are making it official in under 25 days now, and then following up the big day with a two-week honeymoon to Europe. Poor me, right? Except, because I don’t have a straight job (an office job, that is), I’m working doubletime this month to take care of my clients while I’m gone, and the crazed week of the wedding. The first thing on my mind is the four hundred things I have to do just to make this wedding happen without, I don’t know, losing all of my clients, and the last thing on my mind is.. making dinner at 10:00 a.m. so I can get really great natural light.

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

So, don’t lose hope. Bear with me. To ease the pain, I’ve brought you something super special.. my official work for Tofutti! Tofutti and I got connected several months back when I linked them as my go-to vegan dairy replacement in my vegan red velvet cupcakes recipe. I published a guest blog for them when I made these gorgeous vegan peppermint-swirl chocolate cupcakes for the holidays, and you might notice a Tofutti ad at the top(ish) of my sidebar. But now it’s even cooler. I wrote an official recipe for Tofutti and couldn’t be more pleased with it.

I don’t think there’s any way in this world you’d know this cheesecake is vegan, it’s that good. The ricotta gives it this fabulous texture, making it a bit lighter than a super dense New York-style cheesecake. The lemon adds a brightness that’s to-die-for, and the blueberry white wine sauce will change your life.

Change. Your. Life.

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

Pretty extreme claims, but I feel confident I can back them up. I mean what do you think happens when you reduce fresh blueberries, a super generous helping of white wine, a bit of coconut oil and agave, and some lemon zest? Magic is what happens. Magic. Spooned over the lemon ricotta cheesecake, and I just might call off the wedding.

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

So I can marry the cheesecake. That’s where you thought I was going, right?

If I’m not making sense, please ignore. Pre-wedding loopiness, I blame you.

I’m injecting the final photos from the cheesecake shoot for your food porn needs, and make sure you check out the recipe on the Tofutti page!

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

Make this. Puh-leeeease. Validate my wedding insanity.

Check out the Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce here!

Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

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  1. Elizabeth says

    Posted on 10/11/21 at 1:12 pm

    Hi Cheryl! This is my very favorite cheesecake recipe and I was going to make it for my husband’s birthday this year, but I can’t find the recipe ANYWHERE!!! 🙁 Do you still have a link to the recipe or the recipe you could share? I would be so very grateful, as I never wrote it down or printed it out and now I’m pretty devastated

    Thank you!
    Elizabeth

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 10/14/21 at 8:44 pm

      Hi Elizabeth, Here’s the recipe list:

      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

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

      You can follow the direction we used for a similar (and absolutely delicious) recipe, our vegan pumpkin cheesecake: https://40aprons.com/vegan-pumpkin-cheesecake/.

      Hope this helps!

      Reply
  2. Alice @ Hip Foodie Mom says

    Posted on 11/21/14 at 9:12 am

    ok, this is gorgeous, yo! Pinned.

    Reply
    • Cheryl Malik says

      Posted on 12/5/14 at 10:12 am

      🙂 You’re the best!

      Reply

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