Vegan Blueberry Cheesecake
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.
ingredients
- 2 ⅓ cups graham crackers, broken into pieces
- ½ cup coconut oil, melted
- ¼ cup sugar
- 2 ⅔ cup cashews, soaked
- 1 ½ cup plant-based yogurt, such as soy
- 5 tablespoons agave syrup
- 4 tablespoons coconut oil, melted
- 3 teaspoons vanilla extract
- 2 tablespoons sugar
- 1 cup 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.
nutrition
Nutrition Facts
Vegan Blueberry Cheesecake
Amount per Serving
Calories
647
% Daily Value*
Fat
43
g
66
%
Saturated Fat
22
g
138
%
Sodium
185
mg
8
%
Potassium
345
mg
10
%
Carbohydrates
59
g
20
%
Fiber
3
g
13
%
Sugar
31
g
34
%
Protein
11
g
22
%
Vitamin A
10
IU
0
%
Vitamin C
8
mg
10
%
Calcium
93
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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