Vegan Blueberry Cheesecake

In 2 Easy Steps

Discover how to make low-cholesterol, guilt-free, perfect vegan blueberry cheesecake. Find out the secrets to achieving the rich, creamy texture and delicious flavors that rival traditional cheesecakes. Join us in exploring tasty plant-based desserts that redefine indulgence without sacrificing flavor.

For more guilt-free, easy recipes that you can make within minutes, visit my previous recipe blog post for Protein Chocolate Balls.

Ingredients and Equipment:

The process requires a high-speed blender, but a good stick blender will work fine. Removable bottom 20 cm(8 inches) cake tin.

A quick time of preparation and making with easily accessible ingredients.

Vegan Blueberry Cheesecake Crust:

Vegan Blueberry Cheesecake Filling:

Preparation:

Step 1: Prepare the vegan blueberry cheesecake crust

Blend the oat cookies into a coarse powder using a blender.
Melt the butter or coconut oil in the microwave, and thoroughly mix it with the crushed biscuits. The consistency should be slightly wet, resembling plasticine.
Line your cake tin with baking paper, transfer the crust onto the paper, and press it firmly to cover the entire baking tin.
Place it in the fridge while you prepare the next layer of the cake

Step 2: Prepare the vegan blueberry cheesecake filling

Drain the soaked cashews and place them in a food processor.
Blend the cashew nuts until you achieve a smooth consistency. Ensure thorough blending for 3-4 minutes with a high-quality blender to avoid any unpleasant grainy texture.
Add blueberries, maple syrup or agave, and lemon juice to the cashews, then blend until well combined and smooth.
While the food processor is still running, slowly pour in melted coconut oil until fully incorporated into the mixture.
Pour the blueberry filling mixture over the previously prepared crust in the cake tin.
Place the cheesecake in the freezer for at least 3 hours, or longer if needed, until it sets.
Remove the cheesecake from the freezer and carefully take it out of the mold
Decorate with fresh berries, toasted coconut flakes, and fresh mint for an appealing presentation.
Allow the cheesecake to sit in the fridge for approximately 30 minutes before serving to help it soften slightly

Final Suggestions:

You can substitute cashews with macadamia nuts; soak them using the same process as with cashews.
Make the cheesecake gluten-free by substituting oat cookies with vegan gluten-free biscuits or by creating the base with almond meal and dates.
You can also make a raw gluten free base by using grounded almonds(1 cup) well combined with 1/2 cup of soaked and drained medjool dates.
You can store your cheesecake in the freezer for up to a month (if you are strong enough not to eat it within a day 🙂 just make sure to cut it into portion sizes for easier thawing.
Forgot to soak cashews? No problem- just cover them in boiling water and leave for around 1 hour until soft and ready.
It's best to use refined coconut oil as it has milder flavour and do not overpower the cheesecake taste.
The best cashew nuts for any vegan cheesecakes are raw unsalted ones.
You can make this vegan cheesecake with any other frozen fruits, such as raspberries, mango, or my personal favourite flavour- strawberries.
You can use bigger cake tin to make more portions- simply double the ingredients and voila!