This vegan blueberry cheesecake really surpassed our expectations! I haven’t really tested the waters in the world of vegan desserts. Ive always leaned more towards savoury recipes rather than sweet. Before going vegan both Reyhan and I loved cheesecake. It’s such a delicious decadent dessert! It was only fitting that one of the first desserts that I make would be a cheesecake. We were graciously gifted some delicious cheeses from Zengarry. Their cheeses are so velvety and smooth that when we received them I instantly thought of making a cheesecake. There are so many different ways you could take this recipe. Add chocolate or cocoa powder to make a chocolate version, vegan caramel sauce or use any type of berries you like to make the sauce.
Although cheesecake is calorie rich, we made this recipe as healthy as possible. Instead of using a traditional graham cracker crust we made one using only pitted dates, coconut and walnuts! This dish also has a decent amount of protein because we used raw cashews as our base. This recipe has inspired me to start creating more desserts because this one turned out incredible. We hope you find this vegan blueberry cheesecake recipe as delicious as we did. With recipes like this it really shows that you don’t need to sacrifice anything to enjoy delicious foods on a vegan diet.
VEGAN BLUEBERRY CHEESECAKECourse: DessertCuisine: VeganDifficulty: Easy
1 1/2 cups walnuts
1 cup shredded sweetened coconut
2 cups pitted dates
1 tbsp melted vegan butter
1 pack Zengary double cremes cheese
3 1/2 cups of soaked raw cashews (soak for 2 hours)
3/4 cup sweetened vanilla oat milk
3/4 cup maple syrup
1/4 tsp cinnamon
1/2 cup coconut oil
1 tsp vanilla extract
The juice from half a lemon
2 cups fresh or frozen blueberries
1/4 cup agave syrup
1/2 cup water
- For this recipe you will need a high powered blender. First we will prepare our crust! To your blender add your pitted dates, shredded coconut, walnuts and melted vegan butter. Blend until fully combined. You may need to push it down and blitz multiple times as it will be very thick and sticky.
- Grab yourself a cake baking dish and pour your crust mixture into the bottom of the pan. Use your fingers to push down the crust filling and spread to the full size of the cake tray.
- Next we will prepare our creamy base! Preheat your oven to 350 degrees. To your blender add your soaked cashews, Zengary double creme cheese, sweetened vanilla oat milk, maple syrup, cinnamon, coconut oil, vanilla extract and lemon juice.
- Pulse until smooth and creamy. You don’t want it to have any lumps! Pour your mixture overtop of your pressed down crust in your cake pan. Tap the pan lightly on the countertop to help get any bubbles out.
- Bake your cheesecake at 350 degrees for 20-25 minutes. This just helps the cashews condense and makes the cake a bit more firm. Remove after baking and let it cool completely. Place in freezer for at least 2 hours. We let ours freeze overnight but that’s not fully necessary!
- Set a small saucepan on medium heat and add all your blueberry sauce ingredients. Once your sauce begins to bubble use a fork to smush some of the blueberries. At first the sauce colour will look a bit off but as you cook and reduce it it will turn that classic deep dark purple colour.
- When you are ready to enjoy your cheesecake we recommend letting it thaw for half an hour before removing it from your cake pan. I used a butter knife to work my way around the edges of the cake and slowly worked it out.
- Slice and top with a spoonful of your blueberry reduction! Enjoy.