Baked Vegan Blueberry Cheesecake | The Minimalist Vegan

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If you’re after a BAKED vegan blueberry cheesecake that tastes just like a dairy cheesecake, this is the recipe that you will fall in love with. I don’t want to sound like I’m tooting my own horn, but this recipe 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 are shocked at how good this vegan cheesecake is! 

Don’t take my word for it though, try it for yourself and let me know in the comments. 

This recipe has been in my head for over a year now, and I thought that 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:

  1. No-Bake Vegan Chocolate Mousse Cake
  2. Vegan Banana Cake with a Chocolate Ganache
  3. Easy Vegan Carrot Cake
  4. Vegan Vanilla Cake with Coconut Cream and Berries

Baked Vegan Blueberry Cheesecake with slice being cut out

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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
  • Spoon
  • Measuring cups and spoons
  • Scales
  • Small bowl (to soak the cashews)

A slice of Vegan Blueberry Cheesecake

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. 

A whole Baked Vegan Blueberry Cheesecake with a slice taken out

Tips for making this baked vegan cheesecake

This cake is pretty straight forward 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.

Baked Vegan Blueberry Cheesecake slice with an eaten piece

A word about the ingredients used in this vegan blueberry 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, alas, 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 TMV 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. 

Baked Vegan Blueberry Cheesecake two slices shot from above

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:

  • Moist
  • Dairy-free
  • Egg-free
  • Vegan-friendly
  • Gluten-free (optional)
  • Smooth
  • Delicious
  • Creamy
  • Super easy to make

Slice of Baked Vegan Blueberry Cheesecake with a junk taken out

Some other sweet recipes you’ll love:

  1. Classic Vegan Chocolate Cake
  2. Vegan Mango Cheesecakes
  3. Vegan Chocolate and Pear Loaf Cake
  4. Almost Raw Vegan Passionfruit Cheesecake
  5. Vegan Banana and Raspberry Muffins

If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest

Ingredients

Base:

  • 165g (5.82oz) digestive biscuits, graham biscuits or any other plain vegan biscuits*
  • 35g coconut oil, melted
  • 1 tbsp sugar (optional if using biscuits that aren’t very sweet)*

Filling:

  • ¾ cup (95g/3.35oz) cashews
  • 2x 8oz (227g) cream cheese (I used Tofutti)*
  • 1.5 cups (350g/12.35oz) coconut cream*
  • ¼ cup lemon juice
  • ½ cup maple syrup
  • 2 tbsp tapioca, arrowroot or corn starch
  • 2 tsp vanilla extract
  • Pinch of good quality salt

Blueberry compote:

  • 2 cups (250g/8.82oz) frozen blueberries
  • 3 tbsp coconut sugar
  • 1 tbsp tapioca, arrowroot or corn starch
  • 1 tbsp lemon juice
  • ⅓-½ cup water

Instructions

  1. Place cashews for the filling in a bowl and fill with boiling water. Set aside for 20 minutes.
  2. Preheat your oven to 180C (355F) and line the base of a 9-inch springform cake pan with parchment paper.
  3. 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 and 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. 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 quiet 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 get rid of any bubbles that are 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 it has slightly browned on the top.
  9. Turn the oven off and leave the oven door ajar. Leave the cake to completely cool inside the oven.
  10. Transfer to the fridge to set further for at least 3 hours.
  11. Once 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. To make 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. Mine used ⅓ cup 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.

Notes

*For a gluten-free cake, use gluten-free biscuits.

*I used digestive biscuits and they needed the coconut sugar addition.

*The tub on the Tofutti says that it’s 227g, however, it’s closer to 280g (9.88oz)! So if using “Tofutti Better Than Cream Cheese”, please use two tubs. If you’re using any other brand, please use your scales and weigh it in at 560g (1.24pounds). Please keep in mind that this is the weight of the tubs that are sold here in Australia. I would highly recommend you weigh out the cream cheese regardless.

*Use only the thick and creamy part of the coconut cream in the can.

Nutrition Information:

Yield: 12 Serving Size: 12
Amount Per Serving: Calories: 263Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 131mgCarbohydrates: 46gFiber: 1gSugar: 13gProtein: 3g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

Did you make this recipe?

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Baked Vegan Blueberry Cheesecake slice with a work in it



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