Vegan Blueberry Cheesecake
🌱 Vegan Blueberry Cheesecake 🫐
This Vegan Blueberry Cheesecake is creamy, lightly tangy, and bursting with fresh blueberry flavor. It has a buttery cookie crust, a smooth cashew-based filling, and a glossy blueberry topping loaded with fresh berries. Completely dairy-free and no-bake, it’s the perfect make-ahead dessert that looks as good as it tastes.
I love how the purple blueberry layer contrasts with the creamy white base. It’s impressive enough for special occasions but simple enough to make on a regular weekend. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Blueberry Cheesecake 💚
- 🌱 Completely dairy-free and egg-free
- 🫐 Beautiful layers and fresh blueberry topping
- 🧀 Ultra creamy cashew filling
- ⏱️ No-bake and make-ahead friendly
- ✨ Perfect for gatherings or special occasions
- 🧊 Sets firmly in the fridge
The Secret to a Creamy Vegan Cheesecake
Soaked cashews blended until completely smooth create that classic rich, creamy texture without any dairy. A touch of lemon juice adds the signature tang, while coconut cream helps it set beautifully. The blueberry layer can be made with fresh or frozen berries cooked down into a thick sauce for both color and flavor.
Frequently Asked Questions ❓
Do I have to soak the cashews? 🥜
Yes, for the creamiest texture. Soak them in hot water for 30–60 minutes (or overnight in cold water). Drain well before blending.
Can I use frozen blueberries? 🧊
Absolutely. Frozen blueberries work perfectly for the sauce and topping. No need to thaw them first.
How long does it keep? 🕒
Store covered in the refrigerator for up to 5 days. It also freezes well for up to 1 month — thaw overnight in the fridge before serving.
🌱 Vegan Blueberry Cheesecake
Ingredients 🛒
For the Crust
- 1½ cups (150 g) vegan graham cracker crumbs or digestive biscuit crumbs
- 5 tablespoons (70 g) melted vegan butter
- 1 tablespoon maple syrup or sugar (optional)
For the Cheesecake Filling
- 2 cups (300 g) raw cashews, soaked and drained
- ½ cup (120 ml) full-fat coconut cream (thick part from the can)
- ⅓ cup (80 ml) maple syrup or agave
- ¼ cup (60 ml) lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: 1–2 tablespoons coconut oil for firmer set
For the Blueberry Layer & Topping
- 2 cups (300 g) fresh or frozen blueberries
- 2–3 tablespoons maple syrup or sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
- Extra fresh blueberries for decoration
Instructions 👩🍳
- Make the crust: Mix the cookie crumbs with melted vegan butter and maple syrup. Press firmly into the bottom of a 8-inch or 9-inch springform pan. Chill while you prepare the filling.
- Make the filling: Add the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, salt, and coconut oil (if using) to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour about two-thirds of the filling over the crust and smooth the top. Reserve the remaining filling.
- Make the blueberry sauce: In a small saucepan, cook the blueberries with maple syrup and lemon juice over medium heat for 5–7 minutes until they break down. Mash slightly. Stir in the cornstarch slurry if you want a thicker sauce and cook 1 more minute. Let cool slightly.
- Mix a few spoonfuls of the blueberry sauce into the reserved cheesecake filling to create a light purple layer. Spread it over the white layer. Spoon the remaining blueberry sauce on top and gently swirl or spread it evenly.
- Decorate with fresh blueberries. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Run a knife around the edge before releasing the springform pan. Slice and serve chilled.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 295 |
| Protein | 6g |
| Net carbohydrates | 24g |
| Total carbohydrates | 27g |
| Fiber | 3g |
| Total fat | 20g |
| Sodium | 95mg |
Estimates based on cashews, coconut cream, and graham cracker crumbs. Exact numbers may vary by brand and exact sweetener used.
Notes & Tips 💡
- For the smoothest filling, use a high-speed blender and make sure the cashews are fully soaked and drained.
- The cheesecake needs adequate chilling time to set properly — overnight is ideal.
- You can make the blueberry sauce ahead and store it in the fridge until ready to assemble.
- For cleaner slices, dip your knife in hot water and wipe it between cuts.
This Vegan Blueberry Cheesecake is creamy, beautiful, and full of bright blueberry flavor. A show-stopping dairy-free dessert that everyone will love. 🫐🌱
If you make it, I’d love to see how it turned out — leave a comment or tag me!
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