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
Scale
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.
