If you’re after a BAKED vegan blueberry cheesecake that tastes just like a dairy cheesecake, then you’ll fall in love with this recipe. I don’t want to sound like I’m tooting my own horn, but this cake will blow your socks off.
If you love cheesecake, you’ll love this! It’s the best vegan cheesecake I’ve had. Hands down.
I know I’m making some big statements, but I’ve had feedback from my taste testers of this wonderful creation, and they’re shocked at how good this vegan cheesecake is.
Don’t take my word for it though, try it yourself and let me know in the comments.
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This recipe has been in my head for over a year now, and I thought it would be the perfect way to start wrapping up cake month (if you didn’t know, this September, I decided to do a month of just cake recipes).
I know it’s already October, but I couldn’t help myself but have two more treats up my sleeve to share with you.
Other cakes that I shared with you in the last month:
- No-Bake Vegan Chocolate Mousse Cake
- Vegan Banana Cake with a Chocolate Ganache
- Easy Vegan Carrot Cake
- Vegan Vanilla Cake with Coconut Cream and Berries
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Kitchen tools needed to make this vegan blueberry cheesecake
The tools that you’ll need to craft this dairy-free cheesecake are the following:
- 9-inch springform cake tin
- Unbleached parchment paper
- Rolling pin and ziplock bag, or food processor (for crumbling the biscuits)
- High-speed blender
- Silicone spatula
- Small saucepan
- Measuring cups and spoons
- Small bowl (to soak the cashews)
The blueberry compote
The blueberry compote that ties the flavours of this cake together is really easy to make. All you’ll need is:
- Frozen blueberries
- Coconut sugar
- Tapioca/arrowroot/corn starch
- Lemon juice
That’s it! With a splash of water to help the starch thicken the compote, making it will be as simple as putting all the ingredients into a small saucepan and stirring it over low heat until it thickens to the desired amount.
You can make it thicker or thinner; it’s entirely up to you. I like mine on the thicker side.
Tips for making this baked vegan cheesecake
This cake is pretty straightforward to create, but here are a few tips to make it that little bit easier to get the best results possible.
- If you don’t like cashews or are allergic to them, you can use macadamia nuts in their place.
- It’s best to use a high-speed blender for this recipe because you want the smoothest, creamiest cheesecake filling possible.
- This cake is best made the day before you’d like to serve it so that it has time to cool in the oven and set nicely in the fridge. It’s important not to skip this step.
- Don’t try and substitute the vegan cream cheese. Trust me, I have tried it, and the result is nowhere near the creamy, smooth and “cheesy” flavour that a proper cheesecake should be.
- The reason you leave the cake in the oven to cool is that it prevents the top from cracking.
- This cake will keep in the fridge for up to 5 days.
A word about the ingredients used in this vegan cheesecake
If you’ve been following and cooking my recipes for a while, you’ll know that I always try and use healthier alternatives. I was deliberating what to do with this recipe for MONTHS.
I had many failed attempts at making it a “healthier” vegan baked cheesecake. Still, I realised that if I wanted to share a recipe that represented the closest thing to regular cheesecake, I had to use ingredients that you usually wouldn’t find in my kitchen, and I’m okay with that.
I wanted to give you a cheesecake that I felt was worthy of sharing, and quite honestly, a cheesecake that would be worthwhile your time making.
So, all this to say, that this is probably the “naughtiest” dessert that I currently have available on Heartful Table and that I’m proud of it! I achieved what I set out to do. To give you the best possible vegan blueberry cheesecake recipe that wasn’t raw or trying to be something it clearly wasn’t.
This cake is perfect for any celebration, or simply just because you feel like cake! I mean, I can personally eat cheesecake every single day.
You’ll love this cake because it’s:
- Gluten-free (optional)
- Super easy to make
Some other sweet recipes you’ll love:
- Classic Vegan Chocolate Cake
- Vegan Mango Cheesecake
- Vegan Chocolate and Pear Loaf Cake
- Almost Raw Vegan Passionfruit Cheesecake
- Vegan Banana and Raspberry Muffins
- Easy Vegan Salted Caramel Cheesecake