Creamy Vegan Blueberry Cheesecake Recipe (No Cashews!)
This creamy vegan blueberry cheesecake has a buttery graham cracker crust and warm blueberry sauce - it's also completely cashew-free!
Equipment
- 7-Inch Springform Cake Pan
- Oven
- Small Saucepan
Ingredients
For the Crust
- 1½ cup vegan graham cracker crumbs
- ⅓ cup coconut sugar
- ½ cup salted vegan butter melted
For the Filling
- 3 8 oz containers of vegan cream cheese I used a mix of Tofutti and Violife
- 1½ tsp fresh lemon zest
- 1½ tbsp fresh lemon juice
- 1 cup xylitol
- 1½ tsp vanilla extract
- ¼ tsp salt
- ⅔ cup frozen blueberries
For the Topping
- ⅔ cup frozen blueberries
- 1 tbsp lemon juice
- ¼ cup coconut sugar
- ¼ tsp vanilla extract
- ¾ tsp all-purpose flour or cornstarch
- 1 tbsp water
Instructions
For the Crust
- Preheat the oven to 350 degrees F.
- Mix together all the crust ingredients until a crumbly mixture forms.
- Lightly grease the bottom of the baking tray with extra melted butter, then firmly pat down the crust into the pan (use the back of a cup to help).
For the Filling
- Using a hand mixer, blend together all the cheesecake mixture ingredients in a large bowl - except the blueberries. Once the mixture is smooth, fold in the blueberries by hand.
- Bake for one hour, then remove from the oven.
- Let the cake rest at room temperature on a heatproof surface for 30 minutes, then place in the fridge for 6 hours to chill and firm up.
For the Topping
- Place the blueberry topping ingredients in a small saucepan over medium-low heat. Stir for about 5-6 minutes, until thickened.
- Remove from heat and let it cool for 20 minutes.
- Once the cheesecake has cooled down, serve it with the blueberry topping!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one week.