Indulge in the delightful taste of our Vegan Blueberry Cheesecake, where the tangy sweetness of blueberries meets the creamy richness of a vegan cheesecake base. This dessert is not just a treat for the palate but also a visual delight, perfect for any occasion. Remember to share this recipe with your friends and bookmark our site for more amazing vegan dessert recipes!
Ingredients
For the Crust:
- 160 g (5.64 oz) vegan gingernut cookies or digestives
- ½ teaspoon sea salt
- 50 g (4 tablespoons) vegan butter
For the Filling:
- 250 g (1 ⅓ cups) blueberries (fresh or frozen)
- 50 g (¼ cup) granulated sugar
- 2 tablespoons arrowroot starch or cornstarch
- 200 g (1 ½ cups) cashews, soaked
- 300 g (10.6 oz) vegan cream cheese
- 60 g (¼ cup) plain soy or coconut yogurt
- 75 ml (⅓ cup) pure maple syrup
- 50 g (¼ cup) coconut oil, solid
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
For the Topping:
- 200 g (7 oz) whipped coconut cream (optional)
- 125 g (¾ cup) fresh blueberries
Instructions
- Prepare the Crust: Line a 7″ or 8″ cake tin with parchment. Process cookies and sea salt until finely ground, then blend in vegan butter. Press into the base of the tin and freeze while preparing the filling.
- Make Blueberry Mixture: Simmer blueberries and sugar in a saucepan. Dissolve arrowroot in water, add to blueberries, and cook to a jammy consistency. Cool to room temperature.
- Blend the Filling: Blend the blueberry mixture with soaked cashews, vegan cream cheese, yogurt, maple syrup, coconut oil, lemon juice, vanilla, and cinnamon until smooth.
- Assemble the Cheesecake: Pour the filling over the crust. Refrigerate for at least 4 hours or overnight until set.
- Garnish: Top with whipped coconut cream and fresh blueberries.
Enjoy this Vegan Blueberry Cheesecake and don’t forget to share the joy of vegan baking. For more delectable vegan dessert recipes, be sure to bookmark our site!
