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Baked Vegan Blueberry Cheesecake

  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Chill Time: 12 hours
  • Cook Time: 1 hour 15 minutes
  • Total Time: 13 hours 45 minutes
  • Yield: 9-inch cake, 12 slices


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

Blueberry compote:

  • 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
  • ½ cup / 60ml – 80ml water


  1. Place cashews for the filling in a bowl and fill with boiling water. Set aside for 20 minutes.
  2. Preheat your oven to 180 degrees Celcius (355 degrees Fahrenheit) and line the base of a 9-inch springform cake pan with parchment paper.
  3. 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.
  4. 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.
  5. Drain the cashews and give them a rinse.
  6. 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.
  7. 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.
  8. 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.
  9. Turn the oven off and leave the oven door ajar. Leave the cake to cool inside the oven completely.
  10. Transfer to the fridge to set further for at least 3 hours.
  11. 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.
  12. 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.
  13. Let it cool a little before pouring over the cake.
  14. 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

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