If you are looking for a dessert that dazzles both the eyes and the taste buds without any dairy or animal products, this Vegan Blueberry Cheesecake Recipe is your new best friend. It combines a buttery, crunchy vegan cookie base with a luxuriously creamy, tangy filling packed with fresh blueberries that burst with flavor in every bite. This is not just any cheesecake; it’s a celebration of vibrant, wholesome ingredients that come together to create a dessert that’s rich, refreshing, and so satisfying. Whether you’re vegan, lactose intolerant, or just curious, this cheesecake is a must-try that proves indulgence can be healthy and absolutely delicious.
Ingredients You’ll Need
The beauty of this Vegan Blueberry Cheesecake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role—from giving the crust its perfect crunch to making the filling silky smooth and bursting with fresh blueberry goodness. Using wholesome pantry staples ensures that every bite is rich with flavor and texture.
- 160 g gingernut cookies or digestives: These form the crunchy, subtly spiced base that holds the cheesecake together perfectly.
- ½ teaspoon sea salt: Just a pinch enhances all the sweet elements and balances flavor.
- 50 g vegan butter: Melts to bind the cookie crumbs and add a buttery richness without dairy.
- 250 g blueberries (fresh or frozen): The star fruit, lending juicy bursts of natural sweetness and a beautiful purple hue.
- 50 g granulated sugar: Sweetens the blueberry topping—organic sugar is great if available.
- 2 tablespoons arrowroot starch: Helps thicken the blueberry sauce, giving it a lovely glaze.
- 200 g cashews (soaked): Blend into a creamy base for that signature cheesecake texture and richness.
- 300 g vegan cream cheese: Adds tang and body, creating that classic cheesecake tanginess.
- 60 g plain soy or coconut yogurt: Enhances creaminess and adds a subtle zing.
- 75 ml pure maple syrup: Natural sweetener that complements the blueberries perfectly.
- 50 g coconut oil (solid): Helps set the filling with a dreamy smooth finish while keeping it vegan.
- 1 tablespoon lemon juice: Brightens the filling with fresh acidity.
- 1 tablespoon vanilla extract: Infuses warmth and depth to the cheesecake flavor.
- 1 teaspoon ground cinnamon (optional): Adds cozy notes that pair wonderfully with blueberries.
- 200 g whipped coconut cream (optional): For an extra luxurious topping.
- 125 g fresh blueberries: To garnish and elevate the final presentation.
How to Make Vegan Blueberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the gingernut cookies into fine crumbs using a food processor or sealed bag and rolling pin. Mix in the sea salt and melted vegan butter until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the base of your springform pan to create a sturdy, flavorful crust. Pop it into the fridge to chill while you prepare the filling. This base provides the perfect contrast to the creamy layers that follow, grounding the dessert in a satisfyingly crunchy texture.
Step 2: Make the Blueberry Topping
In a small saucepan over medium heat, combine the blueberries, sugar, arrowroot starch, and a splash of water. Cook gently, stirring frequently until the mixture thickens into a glossy, luscious compote. Let it cool completely before using. This vibrant blueberry topping adds a fresh, fruity punch and a dazzling purple sheen that makes every slice picture perfect.
Step 3: Blend the Filling
Drain the soaked cashews and place them in a high-speed blender. Add the vegan cream cheese, soy or coconut yogurt, maple syrup, solid coconut oil, lemon juice, vanilla extract, and cinnamon if using. Blend until the mixture is silky smooth and thick, scraping down the sides as needed. This step is the heart of the Vegan Blueberry Cheesecake Recipe, yielding a luscious filling that’s creamy, tangy, and perfectly balanced.
Step 4: Assemble and Chill
Pour half of the cashew cheesecake filling over the chilled crust and spread it evenly. Spoon half of the cooled blueberry topping on top and gently swirl it into the filling using a skewer or knife for a pretty marbled effect. Repeat with the remaining filling and blueberry compote. Finish by placing the cheesecake in the fridge for at least 4 hours or overnight to set fully. Patience here rewards you with a dessert that slices beautifully and melts in your mouth.
How to Serve Vegan Blueberry Cheesecake Recipe
Garnishes
Once your cheesecake is set, top it with a generous dollop of whipped coconut cream for an extra touch of indulgence. Scatter fresh blueberries on top to add color, texture, and bursts of natural sweetness. A light sprinkle of lemon zest or a few fresh mint leaves can lend a fresh aroma and vivid contrast that delights the senses.
Side Dishes
This Vegan Blueberry Cheesecake Recipe is quite rich on its own, so pair it with light, refreshing sides like a crisp green salad with citrus vinaigrette or a small bowl of fresh fruit to balance out the indulgence. A cup of hot herbal tea or rich coffee can complement the cheesecake’s sweet and tangy profile wonderfully.
Creative Ways to Present
For a stunning party centerpiece, serve the cheesecake in individual clear glasses layered with extra blueberry compote and crushed vegan cookies. Alternatively, create mini cheesecakes in muffin tins for bite-sized delights. Using edible flowers or a drizzle of vegan white chocolate can turn this already impressive dessert into an eye-catching showstopper full of personality.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Blueberry Cheesecake Recipe covered tightly in the refrigerator for up to 3-4 days. This prevents it from absorbing any fridge odors and keeps the texture intact. You’ll find the flavors often taste even better the next day as they have more time to mingle.
Freezing
This cheesecake freezes beautifully. Slice into portions and wrap each piece individually in parchment and foil before placing them in an airtight container or freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor retention.
Reheating
Because this Vegan Blueberry Cheesecake Recipe is best served chilled, reheating is not necessary. If preferred slightly less cold, leave it at room temperature for 20-30 minutes before serving to soften the texture slightly without melting the creaminess.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully in the topping and filling. Just be sure to thaw and drain them well to avoid excess moisture affecting the cheesecake’s consistency.
Do I need to soak the cashews overnight?
Soaking cashews for at least 4 hours or overnight softens them for a smoother blend, but if you’re short on time, soaking them in hot water for 1 hour can also do the trick.
Can I substitute the vegan cream cheese?
If you can’t find vegan cream cheese, try using more soaked cashews or a blend of silken tofu and nutritional yeast for a similar tangy creaminess.
Is this recipe gluten-free?
To make this Vegan Blueberry Cheesecake Recipe gluten-free, simply swap the gingernut cookies for gluten-free vegan cookies that have a good crunch.
How sweet is this cheesecake?
The cheesecake strikes a lovely balance with natural sweetness from the maple syrup and blueberries, but you can easily adjust the sweetness by reducing or increasing the syrup and sugar to suit your taste.
Final Thoughts
I can’t encourage you enough to try this Vegan Blueberry Cheesecake Recipe—it’s a definite conversation starter and crowd-pleaser that brings joy at every forkful. Whether for a special celebration or a delightful treat to brighten your day, this cheesecake delivers richness, freshness, and a vibrant splash of color that will make you proud to serve it. Enjoy creating and sharing this beautiful, plant-based dessert with your loved ones!
Print
Vegan Blueberry Cheesecake Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 45 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Blueberry Cheesecake is a luscious, plant-based dessert that combines a crunchy gingernut cookie crust with a creamy, tangy cashew and vegan cream cheese filling, infused with fresh blueberries and sweetened naturally with maple syrup. Perfect for those seeking a dairy-free, vegan-friendly treat that doesn’t compromise on flavor or texture.
Ingredients
Crust
- 160 g gingernut cookies or digestives (or other vegan cookies)
- ½ teaspoon sea salt
- 50 g vegan butter
Filling
- 250 g blueberries (fresh or frozen)
- 50 g granulated sugar (organic recommended if US based)
- 2 tablespoons arrowroot starch (or cornstarch)
- 200 g cashews (soaked for at least 4 hours or overnight, then drained)
- 300 g vegan cream cheese
- 60 g plain soy or coconut yogurt
- 75 ml pure maple syrup (or less to taste)
- 50 g coconut oil (solid)
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
Topping (Optional)
- 200 g whipped coconut cream
- 125 g fresh blueberries
Instructions
- Prepare the crust: Crush the gingernut cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed cookies with sea salt and melted vegan butter until well combined. Press this mixture firmly into the base of a springform tin to form an even crust layer. Place this in the fridge to set while preparing the filling.
- Make the blueberry filling: In a small saucepan over medium heat, combine blueberries, granulated sugar, and arrowroot starch. Stir continuously until the mixture thickens and becomes jam-like. Remove from heat and let cool slightly. In a high-speed blender, combine soaked cashews, vegan cream cheese, plain soy or coconut yogurt, maple syrup, solid coconut oil, lemon juice, vanilla extract, and ground cinnamon if using. Blend until the mixture is completely smooth and creamy. Stir in the cooled blueberry mixture carefully until evenly incorporated.
- Assemble and chill: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours or preferably overnight to set properly. Before serving, optionally spread whipped coconut cream over the top and garnish with fresh blueberries for added texture and freshness.
Notes
- Soaking cashews overnight or for at least 4 hours ensures a creamy, smooth filling.
- Use organic granulated sugar if you want to avoid bone char processing, especially if in the US.
- Vegan cream cheese brands vary in texture and taste; choose one that blends well for a silky filling.
- Arrowroot starch works well as a thickener but cornstarch is an acceptable substitute.
- The cheesecake doesn’t require baking, making it quick and easy to prepare without heating up your kitchen.
- For a firmer crust, you can briefly chill it in the freezer before adding the filling.
- This recipe is best stored in the refrigerator and consumed within 3-4 days.
