Vegan Blueberry Cheesecake

ByHannah Peterson

Vegan Blueberry Cheesecake (Creamy, Dairy-Free & Irresistible)

This Vegan Blueberry Cheesecake is everything you want in a dessert: ultra-creamy, perfectly tangy, naturally sweet, and completely dairy-free. With a buttery biscuit crust, a smooth plant-based cheesecake filling, and a glossy blueberry topping bursting with flavor, this dessert looks bakery-worthy but is surprisingly easy to make at home.

Whether you’re serving it for a special occasion, a weekend treat, or just because you’re craving something sweet, this cheesecake never disappoints. 🌱✨

🛒 Ingredients

For the Crust

  • 1½ cups vegan graham crackers or digestive biscuits (crumbled)
  • 5 tbsp melted vegan butter or coconut oil
  • 1–2 tbsp maple syrup (optional)

For the Cheesecake Filling

  • 2 cups raw cashews (soaked 4 hours or overnight)
  • ¾ cup full-fat coconut milk (from the can)
  • ⅓ cup maple syrup
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ cup coconut oil, melted
  • Pinch of salt

For the Blueberry Topping

  • 2 cups fresh or frozen blueberries
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

👩‍🍳 How to Make Vegan Blueberry Cheesecake

1️⃣ Prepare the Crust

Mix cookie crumbs with melted vegan butter and maple syrup. Press firmly into the bottom of a springform pan lined with parchment paper. Chill in the fridge while you prepare the filling.

2️⃣ Blend the Cheesecake Filling

Drain soaked cashews and blend with coconut milk, maple syrup, lemon juice, vanilla, melted coconut oil, and salt until completely smooth and creamy.
Pour over the crust and smooth the top. Refrigerate for at least 4 hours (or freeze 2 hours).

3️⃣ Make the Blueberry Topping

In a saucepan, simmer blueberries, maple syrup, and lemon juice over medium heat until berries burst. Stir in cornstarch slurry and cook until thick and glossy. Cool completely.

4️⃣ Assemble

Spread cooled blueberry topping over the chilled cheesecake. Refrigerate another 1–2 hours for best texture.

🔥 Pro Tips for Success
  • Use full-fat coconut milk for best texture
  • Blend longer than you think—silky smooth is key
  • Let the topping cool fully before adding
  • Cheesecake firms up more overnight

🧊 Storage

  • Fridge: Keeps up to 5 days
  • Freezer: Freeze slices up to 1 month
  • Thaw overnight in the fridge before serving

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