Best Vegan Blueberry Cheesecake Recipe for Every Occasion

Craving a luscious dessert that’s both creamy and bursting with fresh fruit flavor? This best vegan blueberry cheesecake recipe is a delightful twist on a classic favorite, perfect for anyone embracing plant-based living or simply looking to enjoy a healthier sweet treat.

Made entirely without dairy or eggs, this cheesecake boasts a rich, velvety texture thanks to wholesome ingredients like cashews and coconut cream, while fresh blueberries provide a vibrant, tangy sweetness that will make your taste buds sing.

Whether you’re serving it up for a special occasion or treating yourself after a long day, this cheesecake is sure to impress with its taste and stunning presentation.

Best of all, it’s easy to make and requires no baking, making it a perfect recipe for beginners or anyone short on time. So grab your blender and get ready to whip up a dessert masterpiece that’s as good for the planet as it is for your palate!

Why You’ll Love This Recipe

This vegan blueberry cheesecake is a celebration of flavor and texture. It’s creamy, tangy, and naturally sweetened, offering a guilt-free indulgence that everyone can enjoy.

Plus, it’s:

• Dairy-free and egg-free: Perfect for vegans and those with allergies.
• No-bake: Quick to prepare and doesn’t heat up your kitchen.
• Nutritious: Packed with wholesome ingredients like cashews and fresh fruit.
• Versatile: Easily customized with your favorite fruits or toppings.
• Impressively beautiful: The vibrant blueberry topping makes it a showstopper dessert.

Ingredients

• For the crust:
• 1 ½ cups gluten-free rolled oats
• 1 cup medjool dates, pitted
• ¼ cup almond flour
• 2 tbsp coconut oil, melted
• ¼ tsp sea salt
• For the filling:
• 2 cups raw cashews, soaked in water for 4+ hours
• ½ cup full-fat coconut cream
• ⅓ cup maple syrup
• ¼ cup lemon juice (freshly squeezed)
• 2 tsp vanilla extract
• Pinch of sea salt
• For the blueberry topping:
• 2 cups fresh blueberries (reserve a few for garnish)
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)

Equipment

• High-speed blender or food processor
• 9-inch springform pan or any 9-inch round cake pan
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Saucepan (for blueberry topping)
• Knife and cutting board

Instructions

1. Prepare the crust: In a food processor, pulse the rolled oats until finely ground. Add the pitted medjool dates, almond flour, melted coconut oil, and sea salt. Pulse until the mixture sticks together when pinched.
2. Press the crust: Transfer the crust mixture into the base of your springform pan. Using the back of a spoon or your fingers, press it down firmly and evenly. Place the pan in the fridge to chill while you prepare the filling.
3. Make the filling: Drain the soaked cashews and add them to your blender. Add coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of sea salt. Blend on high until the mixture is completely smooth and creamy. This may take a few minutes—scrape down the sides as needed.
4. Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Return the pan to the fridge to set for at least 4 hours, or overnight for best results.
5. Prepare the blueberry topping: In a small saucepan, combine the fresh blueberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens—about 5-7 minutes.
6. Optional thickening: If you prefer a thicker topping, mix the cornstarch and water in a small bowl to create a slurry, then stir into the blueberry sauce. Continue cooking for 1-2 minutes until thickened.
7. Cool the topping: Remove from heat and let the blueberry topping cool completely.
8. Top the cheesecake: Once the cheesecake has set, spoon the cooled blueberry topping evenly over the surface. Garnish with reserved fresh blueberries.
9. Serve and enjoy: Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Store leftovers covered in the fridge for up to 5 days.

Tips & Variations

Soaking cashews is key to achieving that silky-smooth filling texture. If you’re short on time, soak them in very hot water for 1 hour.

• Nut-free option: Substitute soaked cashews with silken tofu or coconut cream, but note the texture will vary slightly.
• Crust alternatives: Use crushed graham crackers or vegan cookies if you prefer a crunchier base.
• Fruit variations: Swap blueberries for strawberries, raspberries, or a mixed berry blend for a different flavor profile.
• Sweetener swaps: Use agave syrup, coconut sugar, or date syrup instead of maple syrup.
• Make it gluten-free: Ensure your oats and almond flour are certified gluten-free if needed.

Nutrition Facts

Serving Suggestions

This vegan blueberry cheesecake is a versatile dessert that pairs beautifully with a variety of accompaniments. Serve it alongside a dollop of vegan whipped cream or a sprinkle of toasted coconut flakes for added texture and flavor.

For a refreshing twist, add a few mint leaves or lemon zest on top. It also complements a warm cup of herbal tea or freshly brewed coffee, making it a perfect treat for brunch, afternoon tea, or after dinner.

If you’re looking to explore more vegan desserts, don’t miss our Leche De Pantera Recipe or the wonderful Julie Marie Eats Recipes for inspiration.

Conclusion

This best vegan blueberry cheesecake recipe is a testament to how indulgent and satisfying plant-based desserts can be. With its creamy cashew filling, naturally sweetened blueberry topping, and wholesome oat crust, it strikes the perfect balance between health and decadence.

Whether you’re vegan, dairy-free, or simply seeking a fresh dessert idea, this cheesecake is sure to become a favorite in your recipe collection.

Its simplicity and the no-bake method make it accessible to cooks of all skill levels, while the stunning presentation guarantees compliments at any gathering. Don’t forget to bookmark this recipe and explore other delicious options like our Magic Dough Recipe or try your hand at the delightful Marzipan Challah Recipe for more kitchen adventures.

Happy baking and enjoy your slice of vegan heaven!

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