This baked vegan blueberry cheesecake combines a 3-ingredient graham cracker crust, topped with a creamy cashew filling and two layers of sweet blueberry swirl. It’s a deceptively simple dessert that impresses with both its appearance and taste.
The inspiration for this cheesecake comes from my desire to create an absolutely stunning, decadent dessert that’s healthier than it looks. It combines the best from my two favourite cheesecake recipes – this baked vegan cheesecake and my vegan autumn cheesecake.
Here’s what you’ll love about it:
- Creamy cashew filling
- Crunchy base
- Two layers of sweet blueberry sauce
- Lighter and healthier than it looks
- Vegan with a gluten-free option
- Under 10 ingredients
Is This Blueberry Cheesecake Healthy?
Lower in calories and fat than a traditional cheesecake, this vegan cashew cheesecake is definitely on the healthier side of desserts. One slice has no more than … calories and … of fat. Moreover, it’s made with 100% plant-based ingredients and can easily be made gluten free.
However, it is still a dessert, and as such should be enjoyed in moderation.
Is This Vegan Cheesecake Gluten Free?
It can be. If you use your favorite gluten-free graham crackers for the crust, this vegan cheesecake will remain gluten free as well.
How Many Calories Are in a Slice of Vegan Blueberry Cheesecake?
One slice of this cheesecake has approximately … calories.
How to Make Blueberry Cheesecake
Step One – Prepare the Crust
Mix graham crackers, coconut oil and sugar in a food processor and press the crumb mixture firmly onto the bottom of the prepared pan.
Step Two – Prepare the Creamy Filling
Blend soaked cashews, yogurt, agave syrup, coconut oil and vanilla until smooth.
Step Three – Cook the Blueberry Sauce
Cook blueberries, sugar and cornflour until thick.
Step Four – Assemble the Cheesecake
Spread half of the filling on top of the pre-baked crust, layer with half of the blueberry sauce, add another layer of the cashew filling and drizzle the remaining blueberry sauce over the top.
How to Soak Cashews for the Creamiest Cashew Cheesecake
The longer you soak the cashews, the creamier the filling will be. The easiest way to soak cashews is to add the cashews to a bowl, fill with enough water to cover the nuts, and allow them to soak overnight.
However, there are faster ways to do this as well. You can find my tutorial with 3 ways to soak cashews here.
How to Cook a Thick Blueberry Sauce
To cook the blueberry sauce, combine the blueberries and sugar in a small pan and bring to a simmer. Meanwhile, mix the cornflour with 1 tablespoon of water until no lumps remain. Pour the cornflour mixture into the blueberries and stir well. Increase the heat to medium and let the sauce bubble for 2 to 3 minutes, stirring constantly and making sure it doesn’t stick.
Should I Use Fresh or Frozen Blueberries?
Either is fine, but I used frozen blueberries to make the sauce. This is the more convenient choice, as you can make the cheesecake any time of the year, even if blueberries aren’t in season. There’s no need to defrost them beforehand, though when using frozen blueberries, the cooking time will be a bit longer.
Does This Dairy-Free Cheesecake Need to Be Refrigerated?
Yes, this cheesecake tastes the best after it’s been in the fridge for a couple of hours. This ensures the bottom is nice and crunchy and the filling is as firm as it should be. Once it’s baked, leave it at room temperature until it cools down, then remove it from the pan and transfer it to the fridge for another 5 to 6 hours before serving.
How Long Does It Keep?
This blueberry cheesecake will stay fresh for up to 5 days in the fridge.
Does It Freeze?
Yes, this vegan cheesecake is perfect for freezing. Slice it and keep the individual slices stored in an airtight container in the freezer. This way you can take out one slice at a time whenever a craving strikes.
How to Serve Vegan Blueberry Cheesecake
Blueberry cheesecake is best when served straight from the fridge, cool and firm, topped with fresh berries and a dollop of whipped cream or a dusting of powdered sugar.
More Vegan Cheesecake Recipes
Vegan Blueberry Cheesecake
Ingredients
- 2 ⅓ cups (210g) graham crackers, broken into pieces
- ½ cup (100g) coconut oil, melted
- ¼ cup (50g) sugar
- 2 ⅔ cup (345g) cashews, soaked
- 1 ½ cup (340g) plant-based yogurt, such as soy
- 5 tablespoons agave syrup
- 4 tablespoons coconut oil, melted
- 3 teaspoons vanilla extract
- 2 tablespoons sugar
- 1 cup (150g) blueberries (fresh or frozen)
- 1 teaspoon cornflour
Instructions
- Preheat the oven to 325°F (160°C). Line your cake pan with parchment paper.
- To make the crust, combine graham crackers, coconut oil and sugar in a food processor and blend using on/off turns just until the crumbs are moist. Press the crumb mixture firmly onto the bottom of the prepared pan. Bake until the crust begins to brown, about 8 minutes. Remove the crust from the oven and let it cool. Maintain oven temperature.
- To make the filling, drain the soaked cashews and add them to a high- speed blender with yogurt, agave syrup, coconut oil and vanilla extract. Blend on high until very creamy and smooth, scraping down the sides as needed.
- To cook the blueberry sauce, combine the blueberries and sugar in a small pan and bring to a simmer. Meanwhile, mix the cornflour with 1 tablespoon of water until no lumps remain. Pour the cornflour mixture into the blueberries and stir well. Increase the heat to medium and let the sauce bubble for 2 to 3 minutes, stirring constantly and making sure it doesn’t stick.
- To assemble the cheesecake, pour half of the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake.
- Bake for 40 to 45 minutes, until the edges look slightly dry and the centre appears a bit jiggly.
- Turn the oven off and leave the cake inside with the door open until the oven cools down. Once cooled, cover the pan with foil and refrigerate for 5 to 6 hours.
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