Step 1

Preheat the oven to 375 degrees.

Step 2

Make the graham cracker crust. Process your graham crackers in a food processor until they are crumbs. Then make sure you have 3 cups of the crumbs. Add them to a mixing bowl, then add the brown sugar. Stir to combine.

Step 3

Then add the melted vegan butter. Stir to completely combine. The crust should be moist and stick together if you press it together, but not super moist and oily.

Step 4

Pour the graham cracker crust mix into a baking pan sprayed with non stick spray. I used a 13x9x2 pan. Press the crust into the pan. I like to use a small cup and press down so the crust is solid and packed in, and even throughout the pan.

Step 5

Now, put the crust in the oven and bake for 5 minutes. Just so it sticks together when you pour the cheesecake batter in.

Step 6

Then, make the cheesecake batter. Squeeze some of the liquid out of the tofu. I just squeeze it over the sink and get as much out as I can. If it starts to crumble, no problem. Then add the tofu to a blender.

Step 7

Now, add the vegan cream cheese, organic sugar, maple syrup, lemon juice, lemon zest, vanilla, tapioca or corn starch, and flour to the blender as well. Blend, scraping down sides as needed until the batter is completely smooth. It may take a few minutes.

Step 8

When the crust is out of the oven, pour half the cheesecake batter over the crust, smooth out to cover the whole crust. Then sprinkle half the blueberries all over the top. Then pour the remaining cheesecake batter on top of that, smooth out as much as possible. Then sprinkle the remaining blueberries on top.

Step 9

Bake at 375 degrees for 40-45 minutes. They are done when the edges start to brown, but the center will still be slightly jiggly. It should mostly look firm, but the jiggly center will firm as they cool!

Step 10

Let cool for at least 4 hours. I like to make them the night before I plan to serve and chill over night.

Step 11

Cut into bars and serve!