This baked vegan blueberry cheesecake is dense, smooth and creamy which pairs perfectly with the biscuity base and the refreshing blueberry compote. Cheesecake lovers, this one is for you!
- 165g / 5.82 ounces digestive biscuits* (graham biscuits or any other plain vegan biscuits will also work)
- 3 tablespoons / 35g coconut oil, melted (measured while solid)
- 1 tablespoon sugar* (optional if using biscuits that aren’t very sweet)
- ¾ cup / 95g raw cashews
- 2 cups / 560g vegan cream cheese (I used Tofutti)
- 1½ cups / 350g coconut cream*
- ¼ cup / 60 ml lemon juice
- ½ cup / 160ml maple syrup
- 2 tablespoons tapioca powder/starch (arrowroot or corn starch will also work)
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 cups / 250g frozen blueberries
- 3 tablespoons coconut sugar
- 1 tablespoon tapioca powder/starch (arrowroot or corn starch will also work)
- 1 tablespoon lemon juice
- ⅓ – ½ cup / 60ml – 80ml water
- Place cashews for the filling in a bowl and fill with boiling water. Set aside for 20 minutes.
- Preheat your oven to 180 degrees Celcius (355 degrees Fahrenheit) and line the base of a 9-inch springform cake pan with parchment paper.
- For the base: Place all base ingredients into a food processor and pulse until a fine crumb is achieved. Alternatively, you can place the biscuits in a ziplock bag, give them a good bash with a rolling pin to achieve a nice fine crumb, and combine it with the coconut oil and sugar in a small bowl.
- Transfer the base mix to the cake pan and press down evenly and firmly to line the bottom. Set aside in the fridge while you work on the filling.
- Drain the cashews and give them a rinse.
- For the filling: Add all ingredients for the filling in a high-speed blender and blend until nice and smooth. You may need to take it slow (on a low setting) as the mix will be quite thick. As it thickens, you can slightly increase the speed. Make sure to stop and scrape down the sides of the blender a couple of times during this step.
- Pour the filling into the cake pan and spread the mixture evenly. Tap the pan on the benchtop a few times to eliminate any bubbles trapped in the creamy filling.
- Place in the oven to bake for 1-1.5 hours. The cake is done when there is a slight wobble in the middle of the cake and slightly browned on the top.
- Turn the oven off and leave the oven door ajar. Leave the cake to cool inside the oven completely.
- Transfer to the fridge to set further for at least 3 hours.
- Once the cake is set, carefully run a knife around the inside edge of the springform pan to separate the cake from it. Release the pan and transfer to a plate, also removing the parchment paper.
- For the blueberry compote: Add all ingredients to a small saucepan on low heat. Mix occasionally and cook for around 10-15 minutes, depending on how thick you’d like the topping to be. You can also adjust the water depending on how runny you’d like it. I used ⅓ cup / 80ml, and it was quite thick.
- Let it cool a little before pouring over the cake.
- Serve on its own or with some coconut whipped cream.
Biscuits: For a gluten-free cake, use gluten-free biscuits. I used digestive biscuits, and they needed the coconut sugar addition.
Coconut cream: Use only the thick and creamy part of the coconut cream in the can. If you don’t have access to coconut cream, refrigerate a can of full-fat coconut milk overnight and then scoop out the cream that has separated on the top.
This recipe was last updated on 12 September 2021.
- Diet: Vegan