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Vegan Blueberry Cheesecake Recipe

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★★★★

3.9 from 31 reviews

This Vegan Blueberry Cheesecake is a luscious, plant-based dessert featuring a crunchy gingernut cookie crust, a creamy filling made from soaked cashews and vegan cream cheese, and a tangy blueberry compote. Perfectly sweetened with maple syrup and enhanced with hints of lemon and vanilla, this cheesecake is a delightful treat that requires no baking and sets beautifully in the fridge, making it an ideal make-ahead dessert for gatherings or special occasions.

Ingredients

Scale

Crust

  • 160 g gingernut cookies or digestives (or other vegan cookies)
  • ½ teaspoon sea salt
  • 50 g vegan butter

Blueberry Filling

  • 250 g blueberries (fresh or frozen)
  • 50 g granulated sugar (organic if US based)
  • 2 tablespoons arrowroot starch (or cornstarch)
  • 200 g cashews (soaked)
  • 300 g vegan cream cheese
  • 60 g plain soy or coconut yogurt
  • 75 ml pure maple syrup (or less to taste)
  • 50 g coconut oil (solid)
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon (optional)

Topping (Optional)

  • 200 g whipped coconut cream
  • 125 g fresh blueberries

Instructions

  1. Prepare the crust: Line the base of a 7″ or 8″ cake tin with parchment paper. In a food processor, blitz the cookies and sea salt for about 30 seconds until finely ground. Add vegan butter and blend until the mixture sticks together. Press the cookie mixture firmly into the base of the tin, smoothing it evenly, then place in the freezer while preparing the filling.
  2. Make the blueberry compote: In a saucepan, combine blueberries and sugar and bring to a simmer over medium heat. In a small bowl, whisk arrowroot starch with 4 tablespoons of water to form a smooth paste. Stir this paste into the blueberry mixture and cook for 12-15 minutes, stirring frequently until it thickens to a jammy consistency. Remove from heat and let cool for 15-20 minutes.
  3. Prepare the filling: Transfer the cooled blueberry compote to a high-speed blender. Add soaked cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, lemon juice, vanilla extract, and optional cinnamon. Blend for several minutes until fully smooth and creamy.
  4. Assemble and chill: Pour the creamy filling over the chilled crust in the cake tin. Refrigerate for at least 4 hours or overnight to set completely. Once set, carefully remove the cheesecake from the tin.
  5. Serve and store: Before serving, decorate the cheesecake with whipped coconut cream and fresh blueberries on top. Store leftover cheesecake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. When frozen, defrost at room temperature for about an hour before serving.

Notes

  • Soak the cashews for at least 4 hours or overnight for best blending results and a creamy texture.
  • Use organic sugar if possible to keep the recipe fully vegan and refined sugar-free.
  • Vegan cream cheese varieties vary in taste and texture; choose a high-quality brand for best results.
  • If you prefer a firmer crust, you can pre-bake the crust at 175°C (350°F) for 8-10 minutes, but this is optional.
  • Arrowroot starch can be substituted with cornstarch but avoid overcooking as it can lose thickening power.
  • The cheesecake keeps well frozen, making it great for advance preparation.

Keywords: vegan blueberry cheesecake, no bake vegan dessert, plant-based cheesecake, blueberry dessert, vegan cream cheese cake, healthy vegan dessert

Find it online: https://epicrecipebox.com/vegan-blueberry-cheesecake-recipe/