Description
This vegan blueberry cheesecake is a delightful no-bake dessert bursting with intense blueberry flavor from a homemade blueberry sauce. It features a crunchy gingernut cookie crust, smooth cashew and vegan cream cheese filling, and optional whipped coconut cream topping. Perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Crust
- 160 g (5.64 oz) gingernut cookies or digestives or other vegan cookies
- ½ teaspoon sea salt
- 50 g (4 tablespoons) vegan butter
Filling
- 250 g (1 ⅓ cups) blueberries, fresh or frozen
- 50 g (¼ cup) granulated sugar (organic recommended)
- 2 tablespoons arrowroot starch or cornstarch
- 200 g (1 ½ cups) cashews, soaked for 4 hours, rinsed and drained
- 300 g (10.6 oz) vegan cream cheese (or full-fat canned coconut milk cream)
- 60 g (¼ cup) plain soy or coconut yogurt
- 75 ml (⅓ cup) pure maple syrup, or less to taste
- 50 g (¼ cup) coconut oil, solid
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
Topping (optional)
- 200 g (7 oz) whipped coconut cream
- 125 g (¾ cup) fresh blueberries
Instructions
- Prepare the crust: Line the base of a 7″ or 8″ cake tin with removable base with parchment paper. Add the cookies and sea salt to a food processor and blitz for about 30 seconds until finely ground. Add vegan butter and blend until mixture sticks together. Press the mixture firmly into the base of the cake tin and smooth it out with a flat-bottomed glass or ¼ cup measure. Place in the freezer while preparing the filling.
- Make the blueberry sauce: Combine blueberries and sugar in a saucepan and bring to a simmer over medium heat. In a small bowl, whisk arrowroot starch with 4 tablespoons water to form a paste. Add the paste to the blueberry mixture and whisk continuously as it cooks down to a jammy consistency, about 12-15 minutes. Stir frequently to avoid burning. Remove from heat and let cool to room temperature for 15-20 minutes.
- Prepare the filling: Add the cooled blueberry sauce, soaked cashews, vegan cream cheese, plain yogurt, maple syrup, solid coconut oil, lemon juice, vanilla extract, and cinnamon (if using) to a high-speed blender. Blend for several minutes until completely smooth and creamy.
- Assemble and chill: Pour the filling over the frozen crust in the cake tin. Refrigerate for at least 4 hours to set, or preferably overnight for best texture. Carefully remove the cheesecake from the tin once set.
- Serve: Top the cheesecake with whipped coconut cream and fresh blueberries just before serving.
- Storage: Store cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw at room temperature for about an hour before serving.
Notes
- Use organic granulated sugar to ensure it is vegan-friendly, as some white sugars are processed with bone char.
- Soak cashews in water for at least 4 hours to soften, then rinse and drain well prior to blending.
- Vegan cream cheese can be substituted with the thick cream from full-fat canned coconut milk; refrigerate cans overnight and scoop out only the cream layer.
- For a firmer crust, press the cookie mixture well and chill before adding the filling.
- This cheesecake is best served chilled after setting fully for optimal texture.
- If you prefer a less sweet cheesecake, reduce the maple syrup amount to taste.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
