Name: Baked Blueberry Vegan Cheesecake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 5 h 25 min
Cuisine: Vegan
Ingredients: 1 cup rolled oats, not quick cooking; 1/2 cup packed brown sugar; 1/2 teaspoon sea salt; 2 tablespoons vegan butter, melted; 1 cup raw cashews, soaked in hot water for 20 minutes; 1 cup soft tofu; 1 cup vegan cream cheese; 1 cup granulated sugar; 1/4 teaspoon grated lemon zest; 1/4 cup freshly squeezed lemon juice; 2 cups fresh or frozen blueberries; 2 tablespoons freshly squeezed lemon juice; 1/4 cup granulated sugar

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If you’ve been searching for the perfect plant-based dessert that feels downright indulgent, you’ve just hit the jackpot with this Baked Blueberry Vegan Cheesecake Recipe. This cheesecake dazzles with a creamy, tangy filling that’s totally dairy-free yet every bit as luscious as the classic version—plus, it’s topped with a vibrant blueberry compote that adds the perfect balance of sweet and tart. Whether you’re wooing vegan skeptics or simply craving a slice of something special, this cheesecake is your new go-to showstopper for celebrations or cozy nights in.

Ingredients You’ll Need

The image shows a setup for vegan cooking with several items arranged on a wooden surface. At the back, there is a dark blue cookbook titled

This Baked Blueberry Vegan Cheesecake Recipe relies on simple, wholesome ingredients that come together beautifully to create layers of flavor and texture. Each element plays a crucial role: from the nutty, crumbly crust to the silky, tangy filling, and of course the fresh, luscious blueberry topping.

Rolled oats: Using rolled oats instead of quick oats helps form a sturdy, slightly textured crust that holds up well during baking.
Brown sugar: Adds a rich caramel sweetness to the crust that balances the tang of the filling perfectly.
Sea salt: Just a pinch enhances the overall depth of flavor without overpowering the dessert.
Vegan butter: Melts into the crust mixture to provide a buttery richness crucial for that comforting base.
Raw cashews: Soaked and blended, these are the heart of the creamy, dairy-free cheesecake filling.
Soft tofu: Adds a smooth texture and subtle protein that helps the filling set beautifully.
Vegan cream cheese: Brings tang and creaminess that makes this cheesecake truly feel authentic.
Granulated sugar: Sweetens the filling and the topping, bringing everything to the perfect balance.
Lemon zest and juice: Brighten the filling with fresh acidity, lifting the flavors and cutting through the richness.
Fresh or frozen blueberries: The star topping, simmered down into a luscious compote that bursts with natural sweetness.

How to Make Baked Blueberry Vegan Cheesecake Recipe

Step 1: Preparing the Crust

First, preheat your oven to 350°F, then tackle the crust by pulsing rolled oats into a fine flour in your food processor. This texture is key to creating that perfect crumbly base. Add brown sugar, salt, and melted vegan butter, pulsing until the mixture sticks together when pinched. Press it firmly into the bottom of your pan—this crust forms the delicious foundation for the cheesecake, with just a hint of sweet nuttiness and a sturdy bite.

Step 2: Making the Filling

Drain and rinse the soaked cashews before adding them to a high-powered blender along with the soft tofu, vegan cream cheese, sugar, lemon zest, and fresh lemon juice. Blend everything until it’s velvety smooth and utterly creamy. This step is where the magic happens, transforming simple plant-based ingredients into that signature cheesecake tang and texture you’ll adore.

Step 3: Baking

Pour the luscious filling over your prepared crust and bake for about 45 minutes. The edges will turn a delicate golden brown while the center may look slightly soft—don’t worry; it will firm up once cooled. This gentle bake is what sets the cheesecake’s silky texture to perfection.

Step 4: Cooling and Chilling

Carefully let your cheesecake cool completely at room temperature before refrigerating it for at least 4 hours, or better yet, overnight. This chilling time allows the cheesecake to fully set so that every slice comes out clean and creamy. When ready to serve, loosen the sides of your springform pan and remember to let the cake sit at room temperature for about 30 minutes to take off the chill and really showcase those flavors.

Step 5: Preparing the Blueberry Topping

For the crowning glory, combine fresh or frozen blueberries, lemon juice, and sugar in a saucepan and simmer gently for about 6 minutes until the fruit softens and the sauce thickens slightly. Cooling this compote before spooning it over the cheesecake lets the fruit’s natural sweetness shine through without overwhelming the tangy filling.

How to Serve Baked Blueberry Vegan Cheesecake Recipe

A four-image collage shows the steps of making a cheesecake. The first image has a white round baking pan filled with a pressed, grainy, light brown crust layer. The second image shows a blender jar filled with smooth white cream, nuts, sugar, and a yellow zest on top. The third image captures the creamy white mixture being poured from the blender into the crust layer in the white baking pan. The fourth image shows the baked cheesecake in the same pan, with a light golden, slightly risen top, cooling on a wire rack over a brown granite surface, while the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it fresh and simple with a few whole blueberries scattered on top or a sprig of fresh mint for a pop of color and freshness. A light dusting of powdered sugar can add a dusting of elegance, making your cheesecake feel extra special.

Side Dishes

This cheesecake pairs beautifully with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for an extra creamy contrast. To balance the richness, serve alongside a vibrant green salad with a citrus vinaigrette for a sophisticated dessert course.

Creative Ways to Present

Try serving individual portions in clear glass jars layered with blueberry compote and crushed crust for a fun twist. Or, arrange slices on a rustic wooden board surrounded by fresh berries and edible flowers for a stunning party centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps wonderfully in the fridge for up to 7 days when stored in an airtight container. The flavors mature beautifully, so you might find it even more delicious the next day. Just make sure the blueberry topping is kept separately if possible to maintain the crust’s crispness.

Freezing

You can freeze your cheesecake to enjoy later by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator to preserve the creamy texture and fresh flavors.

Reheating

This cheesecake is best enjoyed chilled, so avoid heating it. If you want to take the chill off a slice, simply let it sit at room temperature for about 30 minutes before serving to soften it perfectly.

FAQs

Can I use different nuts for the filling?

Absolutely! While cashews provide the perfect creamy texture, you can experiment with macadamia nuts or even blanched almonds, though the flavor and consistency may vary slightly.

Is it necessary to soak the cashews?

Yes, soaking softens the cashews, allowing them to blend into a smooth and creamy filling without any graininess.

Can I make this cheesecake gluten-free?

Yes, simply use certified gluten-free rolled oats for the crust, and everything else in this Baked Blueberry Vegan Cheesecake Recipe is naturally gluten-free.

Can I substitute fresh blueberries with frozen?

Frozen blueberries work perfectly well for the compote and are a great option when fresh berries are not in season.

How do I prevent the crust from getting soggy?

Pressing the crust firmly into the pan and baking it before adding the filling helps it set and stay crisp. Also, avoid adding the blueberry topping until right before serving.

Final Thoughts

This Baked Blueberry Vegan Cheesecake Recipe is one of those rare desserts that wins hearts across the board with its creamy texture, vibrant fruit topping, and irresistible flavor. It’s simple enough to enjoy on any day but elegant enough to bring out for special occasions. I can’t wait for you to try it and see how a vegan dessert can truly delight every bite of the way.