Go Back

Blueberry Cheesecake

Teri-Ann Carty
The blueberries give this beautiful vegan cheesecake the most delicate light purple colour but could be swapped with whatever fruit is in season.
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 5 minutes
Course Desserts & Sweets
Servings 8 slices

Equipment

  • freezer
  • stove
  • oven

Ingredients
  

FILLING INGREDIENTS

  • 2 cups cashews (soaked overnight)
  • 200 grams soft vegan cream cheese (room temperature)
  • 3 tbsp lemon juice
  • 2 tsp vanilla
  • 7 tbsp maple syrup
  • pinch salt
  • 1 cup frozen blueberries (cooked & puréed)
  • 1 tbsp arrowroot powder
  • ½ cup cashew milk (room temperature)
  • ¼ cup coconut oil (melted and cooled to room temperature)

CRUST INGREDIENTS

  • 200 grams graham crumbs
  • ½ cup oats (gluten-free if needed)
  • ½ cup lemon ginger granola (any granola will do)
  • 2 tbsp coconut sugar
  • pinch salt
  • 4 tbsp butter (melted)

Instructions
 

FILLING INSTRUCTIONS

  • Place blueberries in a small pot and cook over medium heat until they start to break down and soften. Transfer to a food processor and process until smooth. Set aside.
  • Drain soaked cashew and place in a high speed blender.
  • Add remaining ingredients and blend on high until smooth and creamy. Scrape down the sides of the blender as needed.
  • Once the crust has cooled, pour the filling on top. Gently tap the cheesecake several times on the counter to release any air bubbles. Use an offset spatula to smooth out the surface of the cake.
  • Place in the freezer on an even surface for 4 hours or until completely set.
  • An hour before you are ready to eat, remove from the freezer. Gently remove the springform ring and place back in the fridge. 15 minutes before you are ready to serve, place the cheesecake on the counter. Use a hot knife to cut the slices, cleaning the knife in between each cut.
  • Store leftovers in the fridge for up to 3 days.

CRUST INSTRUCTIONS

  • Preheat the oven to 350d. Grease an 8" springform pan and line the bottom with a circle of parchment paper.
  • Melt butter
  • Place crust ingredients in a bowl and mix thoroughly. Crust should stick together when pinched.
  • Press the crust firmly into the bottom of the pan. Use a flat bottomed surface to ensure the crust is evenly pressed.
  • Bake for 15 minutes. Set aside to cool.
Keyword baked, cake, cheesecake, dairy free, dessert, gluten free, plant based, sweet, vegan