It is not easy to find easy to follow recipes for vegans, especially vegan desserts. That is why we have brought this scrumptious vegan layered blueberry cheesecake recipe to you to follow. This no-bake cheesecake is literally a showstopper. It is a vegan, paleo, dairy-free, and gluten-free cheesecake topped with the most amazing blueberries.
This vegan blueberry cheesecake is basically made of four different layers, with the cashews layer made with cashews soaked overnight, and it is unbelievably creamy, smooth, and decadent. Continue reading to find out how to nail this recipe.
Let’s Get the Ingredients
For the Crust
For the Cheesecake
- 2 cups raw cashews (soak them in cold water for a minimum of four hours or preferably overnight)
- ¼ cup coconut oil, melted and cooled (you can use refined coconut oil if you do not want any coconut flavour)
- ½ cup canned coconut milk, well-shaken
- ⅓ cup pure maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp vanilla extract (you can also use ½ teaspoon vanilla bean powder)
- ¼ cup freeze-dried blueberries
For the Blueberry Layer
- 1 cup fresh or frozen blueberries (thaw them if they are frozen)
- 1 tbsp chia seeds
- 1 tbsp fresh lemon juice
Let's Get Cheesecaking!
- Lubricate a 6-inch spring form pan with coconut oil or as an alternative line a 6-inch cake pan with strips of parchment paper for quick removal and oil well with coconut oil. Set it aside.
- Add the almond flour, pecans, coconut oil, salt, pitted dates, and cinnamon to the food processor or high-powered blender and blend until it forms into somewhat of a sticky dough, with small pecan chunks in it. Do not over blend, or your batter will turn into nut butter! Press the dough, with pecan bits, evenly along the bottom of the greased pan.
- In the same high-powered blender or food processor (there is no need to wash the blender in between), add all the ingredients for the filling except frozen dried blueberries and process for about 2 minutes or until the mixture turns creamy and smooth. Scrape down the sides of the processor or the blender as required. You may have to add a little more coconut milk or lemon juice to the mixture to blend it smoothly if your blender is not really super high-powered.
- Once the mixture is smooth and creamy, taste the mixture, and then adjust the tartness or sweetness levels by adding more vanilla, lemon juice, or maple syrup if needed.
- Pour 2/3 of the filling mixture into the greased pan over the already uniformly pressed pecan crust. Smooth out the top to create a flat top, and then tap the cake pan hard against your kitchen's counter several times to get rid of any air bubbles. Place the pan in the freezer.
- Add the freeze-dried blueberries to the remaining filling mixture and blend it all to incorporate. Spread this blueberry infused layer over the plain layer. Return the pan to the freezer.
- Rinse out the food processor, and now add the lemon juice, chia seeds, and fresh blueberries, to it. Blend these ingredients until you get a smooth mixture. Pour this mixture over the other layers in the pan.
- Place the pan, with all the layers, back in the freezer and let it set for at least 3 hours or until it is completely firm before slicing it and serving.
- Serve your vegan cheesecake frozen or let it thaw at room temperature for at least 10-15 minutes before serving the delicious, sweet vegan food to everyone. You can store your cheesecake in the freezer for about 2 weeks.
Slicing the Cheesecake
The best way to slice a cheesecake smoothly is by using a slightly warm knife. After your cheesecake has cooled down, run a knife around its edges, and then release the spring of the pan.
Now, run a large, extra sharp knife under hot water and wipe it with a towel. Now slice your cheesecake with the hot knife. Repeat with each slice of the cheesecake to get sharp and clean-cut slices of the cheesecake.
Tips for the Best Vegan Cheesecake Recipe
- If you opt for a store-bought crust for your vegan cheesecake instead of making your own, make sure that is made without using eggs and is vegan friendly.
- If it is possible, chill your vegan and dairy-free cheesecake overnight. This gives the cheesecake the best firm and creamy texture, especially when it comes to slicing it.
- It is extremely important to soak the cashews for this vegan recipe. The best-case scenario is to soak the cashews overnight. Just place them in a bowl of water and leave them overnight. If you forget to soak the cashews overnight, then soak them in a bowl of boiling hot water for at least one hour.
- The reason for soaking them first is to make the blending process easier since you will be using a lot of cashews for this vegan cheesecake recipe. The cashews will most probably fill the blender 2/3 or even 3/4 of the way full. So, to make it easier for the blender to blend the cashews into a smooth mixture, soak the cashews.
- Take the cheesecake out of the spring form pan while it is still frozen to avoid the sides from sticking to the spring form pan. Thaw your cheesecake, and once it is thawed, it is better to keep it in the refrigerator until serving time.
It is very easy to follow this no-bake vegan blueberry cheesecake recipe, you just need to plan ahead by preparing all the ingredients and soaking the raw cashews in water overnight. You can also prepare your blueberry topping the day before, it will save you some time and make things easier in the kitchen on the day of making the actual cheesecake.
For more easy-to-follow, healthy, vegan recipes, see: Vegan Onion Bhajis Recipe