Description
This Vegan Blueberry Cheesecake is a creamy, dairy-free dessert featuring a crunchy gingernut cookie crust, a smooth cashew and vegan cream cheese filling infused with fresh blueberry jam, and topped with whipped coconut cream and juicy fresh blueberries. Perfect for vegan and plant-based diets, this rich yet light cheesecake requires no baking and sets beautifully in the refrigerator, making it an accessible and delightful treat for gatherings or special occasions.
Ingredients
Scale
Crust
- 160 g gingernut cookies or digestives (or other vegan cookies)
- ½ teaspoon sea salt
- 50 g vegan butter
Blueberry Jam Filling
- 250 g blueberries (fresh or frozen)
- 50 g granulated sugar (organic recommended if US based)
- 2 tablespoons arrowroot starch (or cornstarch)
Cheesecake Filling
- 200 g cashews (soaked)
- 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
- 200 g whipped coconut cream (optional)
- 125 g fresh blueberries
Instructions
- Prepare the Crust: Line the base of a 7″ or 8″ cake tin (with removable base) with parchment paper. Add the cookies and sea salt to a food processor and blitz for about 30 seconds until finely ground. Add vegan butter and blend until the mixture sticks together. Press this mixture firmly into the base of the cake tin, smoothing it out evenly with a flat-bottomed glass or ¼ cup measure. Place in the freezer while preparing the filling.
- Make Blueberry Jam: Combine blueberries and sugar in a saucepan over medium heat and bring to a simmer. In a small bowl, mix arrowroot starch with 4 tablespoons of water to form a smooth paste. Whisk this paste into the blueberry mixture. Cook for 12-15 minutes, stirring frequently until it reaches a jammy consistency. Remove from heat and let cool to room temperature for 15-20 minutes.
- Blend the Filling: Add the cooled blueberry jam, soaked cashews, vegan cream cheese, soy or coconut yogurt, maple syrup, solid coconut oil, lemon juice, vanilla extract, and cinnamon (if using) into a high-speed blender. Blend for several minutes until the mixture becomes completely smooth and creamy.
- Assemble and Chill: Pour the blended filling over the prepared crust in the cake tin. Refrigerate for at least 4 hours, or preferably overnight, until fully set. Once set, carefully remove the cheesecake from the tin.
- Serve and Store: Top the cheesecake with whipped coconut cream and fresh blueberries just before serving. Store the cheesecake in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months. Thaw frozen cheesecake at room temperature for about an hour before serving.
Notes
- Soak cashews for at least 4 hours or overnight for a creamier texture; drain before blending.
- Use organic sugar if possible, especially for US-based cooks, to avoid bone char processed sugar.
- Vegan cream cheese alternatives vary – choose a high-quality brand for best results.
- Arrowroot starch can be replaced with cornstarch if preferred.
- If you don’t have a food processor, use a strong blender to crush the cookies but the texture may vary slightly.
- The optional ground cinnamon adds a warm depth to the cheesecake but can be omitted.
- For a firmer topping, whip chilled coconut cream until fluffy.
