Description
This Vegan Blueberry Cheesecake is a luscious, plant-based dessert that combines a crunchy gingernut cookie crust with a creamy cashew and vegan cream cheese filling swirled with a blueberry compote. Naturally sweetened with maple syrup and enhanced by the fresh burst of blueberries and optional whipped coconut cream topping, it’s perfect for gatherings or a guilt-free indulgence.
Ingredients
Scale
Crust
- 160 g gingernut cookies or digestives (or other vegan cookies)
- ½ teaspoon sea salt
- 50 g vegan butter
Blueberry Compote
- 250 g blueberries (fresh or frozen)
- 50 g granulated sugar (Organic if US based)
- 2 tablespoons arrowroot starch (or cornstarch)
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)
Toppings
- 200 g whipped coconut cream (optional)
- 125 g fresh blueberries
Instructions
- Prepare Crust: Line the base of a 7″ or 8″ cake tin with parchment paper. Add ginger cookies and sea salt to a food processor and blitz until finely ground, about 30 seconds. Add vegan butter and blend until the mixture sticks together when pressed between fingers.
- Form Crust: Press the cookie mixture firmly and evenly into the base of the cake tin using a ¼ cup measure or flat-bottomed glass to compact it. Place the crust in the freezer while preparing the filling.
- Make Blueberry Compote: In a saucepan, combine blueberries and sugar. Bring to a simmer over medium heat. In a small bowl, whisk arrowroot starch with 4 tablespoons water to form a paste, then add to the saucepan, stirring continuously. Cook for 12-15 minutes until thick and jammy, stirring frequently to avoid burning. Remove from heat and cool to room temperature, about 15-20 minutes.
- Blend Filling: In a high-speed blender, combine the cooled blueberry compote, soaked cashews, vegan cream cheese, plain soy or coconut yogurt, maple syrup, solid coconut oil, lemon juice, vanilla extract, and optional cinnamon. Blend for several minutes until completely smooth and creamy.
- Assemble Cheesecake: Pour the blended filling over the prepared crust in the cake tin. Refrigerate for a minimum of 4 hours or overnight to set fully.
- Serve and Garnish: Once set, carefully remove cheesecake from the tin. Top with whipped coconut cream and fresh blueberries before serving.
- Storage: Store cheesecake in an airtight container in the refrigerator for up to 5 days, depending on freshness of garnish. Alternatively, freeze for up to 2 months and defrost at room temperature for 1 hour before serving.
Notes
- For best results, soak the cashews for at least 4 hours or overnight to achieve a creamy filling.
- Organic granulated sugar is recommended, especially for US-based cooks.
- Use vegan cream cheese and solid coconut oil to ensure texture and flavor.
- Arrowroot starch can be substituted with cornstarch if unavailable.
- The optional cinnamon adds warm depth but can be omitted if preferred.
- Whipped coconut cream and fresh blueberries make a beautiful, fresh topping but are optional.
- This cheesecake is best served chilled and can be frozen for longer storage.
