vegan blueberry cheesecake

This vegan blueberry cheesecake is so easy to make and requires no baking. It&#39;s got an intense blueberry flavor and color thanks to a homemade blueberry sauce. The perfect no-bake cheesecake for any occasion.

Vegan Blueberry Cheesecake

160 g gingernut cookies

sea salt

butter

blueberries

granulated sugar (*Organic if US based, see recipe notes)

arrowroot starch (or cornstarch)

cashews (soaked *see notes)

cream cheese (*see notes)

60 g plain soy or coconut yogurt

ml pure maple syrup (or less to taste)

g coconut oil (solid)

lemon juice

vanilla extract

cinnamon (optional)

coconut cream (optional)

g blueberries

Line the base of a 7.5 or 8&quot; cake tin (with removable base) with some parchment paper.

Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.

Crust

Add the blueberries and sugar to a saucepan and bring to a simmer on medium heat. Add the arrowroot to a small bowl with 4 tablespoons of water and whisk well to form a paste.

Add the paste to the blueberry mixture and whisk well. Allow the blueberries to cook down to a jammy consistency for 12-15 minutes. Make sure you stir or whisk the mixture often to prevent it from burning. Once cooked, remove from the heat and allow to cool to room temperature for 15-20 minutes.

Add the blueberry mixture to a high-speed blender with the cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, lemon juice, vanilla, and cinnamon. Blend for a few minutes until completely smooth and creamy.

Pour the filling into the cake tin and place it in the fridge to set for a minimum of 4 hours (or overnight if preferred). Once set carefully remove the cake from the tin.

Filling

Add whipped coconut cream and fresh blueberries on top of the cheesecake before serving.

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days, depending on how fresh the blueberries you used for garnish are. You can also freeze it in an airtight container for up to 2 months, and defrost it for an hour at room temperature before serving.

Serving and storage

Easy-to-make, no-bake mini vegan blueberry cheesecake that contain no cashews. This creamy and delicious dairy-free dessert can be made with either fresh or frozen blueberries.

rolled oats ((gluten free, if needed))

almonds

coconut sugar

coconut

coconut oil

soaked, raw blanched almonds ((1 cup of dry almonds will expand

+ 2 tablespoons pure maple syrup

blueberry sauce

Add 12 muffin cups to a muffin pan.

Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender.

Blend until the almonds and oats have broken down.

Add the shredded coconut and the coconut oil.

Pulse until everything has combined.

Divide the mixture evenly between the 12 muffin cups and press it down until it is packed down and no loose parts remain.

Place the muffin tin in the freezer for the bases to firm up. Chill for at least 15 minutes.

To make the base:

Add the almonds, blueberries, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender.

Blend until the mixture is smooth and creamy. You may need to use your blender's tamper to keep it going.

Remove the chilled bases from the freezer, and divide the cheesecake mixture evenly between the 12 muffin cups. Smooth out the tops and place back in the freezer for at least 2 hours for them to firm up.

Remove from freezer 1/2 hour before serving so they can thaw a bit. Garnish and serve.

Store uneaten cheesecakes in the freezer in an airtight container.

To make the cheesecake:

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Vegan Blueberry Cheesecake

Top 2 vegan blueberry cheesecake recipes from across the web

The most viewed vegan blueberry cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake

The most viewed vegan blueberry cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine