I made this vegan blueberry cheesecake for my neighbor’s barbecue last weekend. The blueberries made the cheesecake juicy, and she said it was the best dessert she had ever served.
Delicious Vegan Blueberry Cheesecake
This cheesecake features a rich filling made from cashews, coconut milk, and maple syrup, combined with pureed blueberries. It’s set atop a crunchy crust made from nuts and dates. The recipe is straightforward and takes about 30 minutes to prepare, with chilling time required to set.
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours
- 1/3 cup coconut milk, full fat
- 1/3 cup maple syrup
- 1 cup fresh blueberries, plus extra for topping
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1 cup almonds or walnuts, for the crust
- 1/2 cup medjool dates, pitted
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: In a food processor, combine the nuts, dates, and salt. Process until the mixture is crumbly but holds together when pressed. Press the mixture into the bottom of a springform pan to form an even layer.
- Make the Filling: Drain the soaked cashews and place them in a blender. Add the coconut milk, maple syrup, blueberries, vanilla extract, and melted coconut oil. Blend until smooth and creamy, scraping down the sides as needed.
- Assemble: Pour the blueberry filling over the prepared crust, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Chill: Cover the cheesecake and place it in the refrigerator for at least 4-6 hours, or overnight, to set.
- Serve: Once set, remove the cheesecake from the springform pan. Top with additional fresh blueberries and serve chilled.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4-6 hours
- Total Time: 5-6 hours (including chilling)
Nutrition Information
- Servings: 8 slices
- Calories: 250kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 28g
I keep the cheesecake in the fridge for up to five days. The berries stay juicy, and I serve slices chilled.
