Vegan Blueberry Cheesecake (Edit recipe)

This vegan blueberry cheesecake will be your new favourite no bake dessert to make this summer. It's so refreshing, light, and has a fluffy cheesecake texture - while being dairy-free. It's so simple to make, you will impress any guest that takes a bite of this cheesecake!

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	674
Fat:	37 g
Carbohydrates:	77 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	421 mg
Fiber:	3 g
Sugars:	37 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 8

Ingredients

For the Crust

2 cups Graham Crackers, (crushed)
0.25 cup Brown Sugar, (packed)
.5 cup Vegan Buttery Spread, (I use Becel Plant Butter Salted Sticks ), melted

For the Cheesecake Filling

1 cup Raw Cashews, (boiled and drained)
.75 cup Full Fat Cream Cheese, 227g container - about .75 cup
400 ml Coconut Milk, 1 whole can, full fat
.25 cup Granulated White Sugar
1 tsp Lemon Juice
1 Tbsp Cornstarch
.25 cup Blueberry Preserves, ideally, blueberry compote

For the Blueberry Compote

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Crust

Line a 9 inch cheesecake pan with parchment paper cut into a round shape and set aside.
To a food processor, add the crushed graham crackers, brown sugar, and Becel melted dairy-free plant butter and mix until well combined and it sticks together.
Press your crust into the lined cheesecake pan and use a spatula or something flat to evenly spread out the crust. Set in the fridge while making the cheesecake filling.

Blueberry compote

In a small pot, combine all ingredients together and let simmer on low-meduim heat until blueberries begin to burst, and turn into a jam-like consistency. Turn off the heat and set aside to let cool.

Cheesecake filling

Bring 1 cup of water to a boil, then add in your cashews and let boil for 10 minutes. Drain and set aside to cool.
Wash your food processor then add in the boiled and drained cashews, vegan cream cheese, coconut milk, granulated sugar, lemon juice, cornstarch, and some of the blueberry compote. Blend until well combined. Mixture should be liquidy but look airy and have no clumps.
Take the cheesecake crust out of the fridge, then pour the cheesecake filling on top. Gently tap your cheesecake pan to get out any air bubbles, then let it set in the fridge overnight.
The next morning, decorate your cake with the remaining blueberry compote, vegan whipped cream or any other toppings of your choice.