Description
This vegan baked blueberry cheesecake offers a creamy, tangy delight that even the biggest vegan skeptics cannot distinguish from a traditional cheesecake. Made with a wholesome oat crust, a smooth cashew and tofu-based filling, and topped with a luscious homemade blueberry compote, this dessert is perfect for any occasion and guaranteed to impress.
Ingredients
For the Crust
- 1 cup rolled oats, not quick cooking
- 1/2 cup packed brown sugar
- 1/2 teaspoon sea salt
- 2 tablespoons vegan butter, melted
For the Filling
- 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
For the Blueberry Topping
- 2 cups fresh or frozen blueberries
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Crust: In a food processor, pulse the rolled oats until they form a fine flour with no large pieces. Add brown sugar, sea salt, and melted vegan butter, then pulse until the mixture clumps together and holds when pressed.
- Form Crust Base: Press the oat mixture evenly into the bottom of a 7- or 8-inch springform pan or an 8-inch square baking dish. Lining the pan with parchment paper is optional and can aid in removal.
- Prepare Filling: Drain and rinse the soaked cashews. Place them in a high-powered blender along with soft tofu, vegan cream cheese, granulated sugar, lemon zest, and lemon juice. Blend until the mixture is completely smooth and creamy.
- Assemble and Bake: Pour the blended filling over the prepared crust, smoothing the top. Bake in the preheated oven for 45 minutes until the edges turn light golden brown. The center may look slightly soft but will firm up as it cools.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Only after it has fully chilled should you remove the springform pan sides. Let the cheesecake sit at room temperature for about 30 minutes before serving to mellow the chill.
- Make Blueberry Topping: In a saucepan over medium heat, combine blueberries, lemon juice, and sugar. Simmer for 6 minutes until the mixture thickens slightly. Remove from heat and allow to cool before serving over the cheesecake.
- Serve and Store: Spoon the blueberry compote generously over the cheesecake. Store leftovers in the refrigerator for up to 7 days.
Notes
- Soaking cashews in hot water softens them for a creamy filling—don’t skip this step.
- You can use fresh or frozen blueberries for the topping depending on availability.
- If using an 8-inch square baking dish, line with parchment paper to help with removal.
- Allowing the cheesecake to come to room temperature before serving improves texture and flavor.
- The blueberry compote can be stored separately and added just before serving to keep the crust crisp.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
