Vegan Blueberry Cheesecake

Blueberry cheesecake, especially in mini form, is a favorite dessert of mine. I love simple recipes that are quick to throw together, and this blueberry cheesecake recipe is perfect. This gluten-free blueberry cheesecake is made with cashews and a vegan cream cheese alternative.

5 from 6 votes

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Course: Dessert

Cuisine: American

Keyword: vegan blueberry cheesecake

Prep Time: 20

Cook Time: 10

Servings: servings

Calories: 306kcal

Equipment

1 pie plate

Ingredients

Crust Recipe

2 cups graham crackers *link to recipe
1/4 cup Vegan Butter

Topping Ingredients

2 cups blueberries fresh or frozen
1/2 cup organic cane sugar
1 tablespoon fresh lemon juice
2 tablespoon cornstarch
1/8 cup water
Pinch of salt

Filling Ingredients

1 cup cashews soaked (see note)
1/2 cup non-dairy milk unsweetened
1/2 cup organic cane sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/4 cup coconut oil melted
1/2 cup vegan cream cheese

Instructions

Prepare The Crust

Preheat oven to 325 °F.
Crumble graham crackers by pulsing in food processor until finely crushed, or alternatively, place in plastic storage bag and pound with a hard object, such as a rolling pin.
Prepare your baking dish. This recipe can make a standard pie, about 15 muffin sized mini pies, or 12 mini pies. If you are using a muffin pan, use cupcake liners for ease of removal and extra cute factor.
Mix the graham cracker crumbs and butter in bowl, then add to container. The mixture will be quite crumbly, but will come together with you pressing on it. Place in preheated oven for 5 minutes. Remove and let cool.

Prepare The Topping

Mix sugar, water, cornstarch, and lemon juice in a small saucepan. Set stove to medium heat, and wait until it starts to bubble, stirring constantly.
Add blueberries, and continue stirring. When it starts to bubble, keep stirring as the mixture gradually thickens. If it starts to boil, turn down the heat. Continue cooking on medium-low heat for about 10 minutes. Set aside and let cool.

Prepare The Filling

Add milk and sugar to saucepan and heat on medium until it starts bubbling and the sugar melts into the milk, while stirring constantly.
In the blender, add milk mixture, cashews, lime, vanilla, and coconut oil, and blend.
Add cream cheese and maple syrup, blend again. Check to make sure the mixture is creamy, and blend additionally if necessary

Assembling The Cheesecake

Pour filling into your prepared crust until a little over half full. Let it sit for about 30-60 minutes, or until the mixture is soft set. This ensures that the blueberries will not sink to the bottom but that the mixture is still soft enough for them not to sit on top.
Spoon blueberry filling on top, and put in refrigerator or freezer until set. I recommend freezing and then letting defrost for about 20 minutes for minis and 45 minutes for a pie. This is especially a good method for entertaining because this guarantees that your cheesecake will not be soft and messy to handle. On the other hand, if you love soft, creamy, delicious desserts, letting it set in the fridge will give it more of a creamy pie texture. This will work especially well with mini cheesecakes.

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