Blueberry flavor abounds in this vegan blueberry cheesecake. It has a vibrant color that nearly looks too lovely to be true!
Unlike many other blueberry no-bake cheesecake recipes, this one is created with homemade blueberry jam, enhancing the flavor and color without the need for artificial pigments or berry powder.
Vegan Blueberry Cheesecake – A Step-by-step Instrutions!
It’s ideal for maximizing the berry season and creates a delectable vegan summer treat like this vegan blueberry cheesecake. If blueberries aren’t in season, don’t panic; this recipe may be made using frozen blueberries or even blueberry jam!
Blueberry flavor and color abound in this vegan blueberry cheesecake. This cheesecake has the creamiest consistency thanks to a combination of vegan cream cheese, cashews, and vegan yogurt. It’s simple to create and doesn’t require any baking. Blueberries, either frozen or fresh, can be used.
Vegan Blueberry Cheesecake
160 g gingernut cookies or other vegan cookies
½ teaspoon sea salt
50 g vegan butter
250 g blueberries (fresh or frozen)
50 g granulated sugar
Two tablespoons of arrowroot starch, or cornstarch
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
One tablespoon of lemon juice
One tablespoon of vanilla extract
One teaspoon of ground cinnamon, optional
- Using parchment paper, line the bottom of an approx 8″ cake tin with a tin that has a removable base.
- In a food processor, mix the sea salt, cookies, and sea salt. Process for approximately 30 seconds or until it is finely crushed. Blend with coconut butter till it is evenly blended and holds together when you press the mixture between fingers. Smooth the cookie mixture into the cake tin’s base using a 14-cup measure or a flat-bottomed glass, making sure it’s compact. Place in the freezer while you finish making the filling.
- In a saucepan, mix the blueberries with sugar to an extremely low simmer at medium temperature. Mix the Arrowroot and the four cups of water in an individual bowl to make an emulsion.
- Whisk the paste into the blueberry mixture thoroughly. Allow 12-15 minutes for the blueberries to simmer to a jammy consistency. To keep the mixture from burning, swirl or whisk it frequently. Remove from the heat and set aside 15-20 minutes to cool to room temperature.
- Mix the blueberry mixture with cashews, vegan dairy, organic yogurt, coconut oil, maple syrup, vanilla, lemon juice, and cinnamon in a powerful blender. Then, blend for the next few minutes until the mix is smooth and silky.
- Place the cake tin into the fridge for a minimum of 4 hours, allowing the filling to set. Remove the cake out of the container when it has cooled.
Serving Vegan Blueberry Cheesecake
Whipped coconut cream can be used to top this no-bake vegan blueberry cheesecake. To give a rich appearance as well as a rich flavor. There are never enough delicious blueberries! So, to make your Vegan Blueberry Cheesecake even more delicious, add or garnish it with fresh blueberries and violets or pansies if you’re feeling especially fancy!
What makes Vegan Blueberry Cheesecake Good to keep? Before serving, top the cheesecake with coconut cream, fresh blueberries, and coconut. Keep the cheesecake chilled inside an airtight container. It will last up to 5 days in the fridge, dependent on the freshness of the blueberries you chose to garnish with. It is possible to freeze it for up to two months in a sealed container and then defrost it for 1 hour at room temperature before serving.
- Soak your cashews for a few minutes. As with many cashew-based cheesecake recipes, they’ll need to soak first. If you’re short on time, you may quick-soak them in boiling water for an hour instead of soaking them in water for 4 hours! They can also be used after soaking for about 30 minutes and are found to be perfectly good. It all depends on how good your blender is and how much it can handle.
- Make use of a pan with a detachable bottom. This makes removing your cheesecake a breeze, even better if you use a spring-form pan!
- By splitting the recipe and using a loaf pan coated with parchment paper, you can make a small quantity of vegan blueberry cheesecake.