Vegan Lemon Blueberry Cheesecake Bars

rabbitandwolves.com

Wendy

subheading: Vegan Graham Cracker Crust:

3 Cups Graham cracker crumbs, vegan

⅓ Cup Brown sugar

⅓ Cup Vegan butter, melted

subheading: Vegan Lemon Blueberry Cheesecake:

1 Block(15 to 16 oz.) Firm tofu (not extra firm)

16 Ounces Vegan cream cheese, I used Trader Joe's

1 Cup Organic sugar

½ Cup Maple syrup

Juice of 3 Lemons

1 Teaspoon Lemon zest

1 Teaspoon Vanilla

1 Tablespoon Tapioca starch or corn starch

⅓ Cup All purpose flour

2 Cups Fresh blueberries

Directions at rabbitandwolves.com

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