Vegan Baked Blueberry Cheesecake (VE, GF, DF)

Vegan Baked Blueberry Cheesecake (VE, GF, DF)

I am so excited to share this baked cheesecake recipe with you! I have never made baked cheesecake before (not even before I went vegan). But it was one of my favourite indulgent treats before going vegan. I’ve often had the raw cheesecakes made with cashews and coconut milk and I’ve also made these at home. They are super delicious and creamy but not really like the real thing. I found a recipe for this with cashews, tofu and vegan cream cheese and I thought I would give it a try and oh boy did it turn out well! I have edited the recipe to make it more my style because I like to be healthy at the same time.

It’s super simple to make, with only 8 ingredients and takes most of the time in the oven. I have used coconut sugar instead of regular sugar here because it just has that tiny bit of extra nutrients compared to cane sugar. This also adds a super nice caramel-like taste to the cheesecake which I absolutely love. I’ve tried to use a little less sugar as well than in the regular cheesecake recipes and I think that this was more than enough. Finally, I used a little more tofu than cream cheese to make it a bit healthier but still keeping that delicious cream cheese taste to it. Overall it turned out to be a super delicious vegan treat, I hope you like it!

 

Prep time: 10 mins

Cooking time: 45 mins – in the oven

Cooling time: 4h – overnight in the fridge

Total: 55 mins + cooling

 

Vegan Baked Blueberry Cheesecake (VE, GF, DF)

Blueberry baked vegan cheesecake

 

Ingredients:

Crust:

  • 100g rolled oats (use gluten-free for a GF version)
  • 80g coconut sugar
  • Pinch of salt
  • 2 tbsp of melted vegan butter

Filling:

  • 120g raw soaked cashews
  • 170g soft tofu
  • 175g vegan cream cheese (I used Sainsbury’s own label)
  • 160g coconut sugar
  • 4 tbsp lemon juice

Topping:

  • 150g frozen blueberries
  • 2 tbsp lemon juice
  • 50g coconut sugar

 

Method:

Preheat the oven to 180ºC.

To make the crust, pulse the oats in a food processor until they are ground to a fine flour. Add the sugar, salt and melted vegan butter and pulse until the mixture becomes a bit sticky and comes together.

Line an 18-20 cm baking tin with baking paper. Press the mixture into an even layer onto the baking paper.

To make the filling, drain the cashews and add all other filling ingredients to a blender or food processor and blend until you get a very smooth consistency.

Pour the filling mixture on top the crust and bake for 45 mins or until the edges are golden brown. The centre of the cake might still be a bit soft but this will thicken up when it cools down!

Let the cheesecake cool down completely (do not try to take it out of the baking tin) and place in the fridge for 4 – 12h to set. Once the cake has set you can remove it from the baking tin.

To prepare the topping, add the blueberries, lemon juice and sugar to a saucepan and simmer for 6 minutes. Let the mixture cool down completely before pouring over the cheesecake.

When the mixture has cooled down poor over the cheesecake and it is ready to serve! I like mine best when left out of the fridge for 15-30 mins so that it is not very cold. Store in the fridge for up to 7 days.

 

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