Vegan Blueberry Cheesecake

This is the best vegan blueberry cheesecake recipe. This cake is rich and creamy and is a healthy treat with no dairy and tons of flavour. This easy no bake dessert is made with cashews, coconut milk, and maple syrup and is packed with fresh blueberries and topped with a sweet blueberry sauce for even more fruit. It’s also paleo and gluten free.

Why you will love this recipe:

• This no bake blueberry cheesecake is so rich and creamy, with the most decadent flavour. 
• Even though this dessert is dairy free and refined sugar free you’d never know it. It’s good enough to serve at any dinner party or function. 
• It’s so easy to make with all natural ingredients including raw cashews, dates, pecans, almonds, and of course fresh blueberries.
• It’s a raw cheesecake. 
• This cheesecake is made with no tofu and no cheese. 
• It makes great leftovers and can be stored in the freezer for weeks. 
• Besides being dairy free this cheesecake is also paleo and gluten free and a healthy alternative to most traditional cheesecake recipes.

KEY INGREDIENTS AND SUBSTITUTIONS:

• Nuts — I use almonds and pecans in the crust for a super flavourful base. It will hold together just like a crumbled cookie crust.
• Dates — The sweetness and stickiness of dates is perfect for this vegan cheesecake crust.
• Cashews — I make the base of the cheesecake with soaked raw cashews. It makes for a super creamy cheesecake filling that resembles that of cream cheese, yet is totally dairy free and cheese free.
• Coconut milk — I use full fat coconut milk for the creamiest cheesecake. You could swap this for another dairy free milk of your choice such as cashew milk, almond milk or oat milk. 
• Coconut oil – this helps the cheesecake harden and give it the perfect consistency. 
• Apple cider vinegar – this helps add a little tart flavour to this cake, making it taste very similar to a traditional cheesecake. You could use lemon juice instead. 
• Maple syrup — This adds the perfect amount of sweetness with an added rich maple flavour, and keeps this recipe refined sugar free. You could also try using date syrup, or honey if you aren’t vegan. 
• Vanilla extract — To help enhance the flavours of this rich and creamy cheesecake. 
• Blueberries — Blueberries are used in the cheesecake and as a topping too. The homemade blueberry compote on top is totally optional but absolutely delicious with just 4 ingredients!

How to make this recipe: 

To make the cheesecake: 

Step one:

First, line a 10” springform pan with parchment paper and grease the sides with coconut oil.

Step two:

Next, add the crust ingredients to your food processor or high speed blender and blend until it forms a sticky dough. Press the dough evenly along the bottom of the pan until you have an even layer.

Step three:

Then add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it’s smooth.

Step four:

Now pour two thirds of the cheesecake layer over the crust and spread it evenly with a knife or spoon and then place the pan in the freezer for 30 minutes.

Step five:

Then add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.

Step six:

Now spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze the cake for 2-3 hours, until it’s firm.

To make the blueberry sauce: 

Step one:

First, add all the sauce ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.

Step two:

Then turn down the heat to low and allow the sauce to simmer for 5-10 minutes, until the blueberries have broken apart. Set the sauce aside until you are ready to serve the cake.

To serve: 

Final step:

After cutting the cheesecake into pieces, pour a little blueberry sauce over each piece and enjoy!

CHEF’S TIPS: 

• If you want to turn this recipe into vegan blueberry cheesecake bars, simply use a square pan instead of a round pan and cut the cake into bars instead of slices.
• Take this cake out of the freezer 10-15 minutes before you want to serve it to make it easier to cut into beautiful slices.

VARIATIONS AND ADD INS: 

• If you are following a raw diet, omit the blueberry sauce from this recipe.
• Instead of apple cider vinegar, you could use fresh lemon juice or coconut vinegar.
• Instead of maple syrup you can use date syrup. If you aren’t vegan you could also use honey. 

How to store: 

Store this cheesecake in the freezer for up to 2 weeks. 

FREQUENTLY ASKED QUESTIONS:

MORE DESSERT RECIPES YOU’LL LOVE:

• Lemon Coconut Cheesecake Bars
• Vegan Vanilla Mint Ice Cream Cake
• Cassava Flour Chocolate Chip Cookies
• Paleo Blueberry Raspberry Cobbler
• Lemon and Vanilla Cheesecake
• Vegan Turtle Cookie Bars
• Vegan Peanut Butter Pretzel Bars

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