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    Recipes » Recipes

    Vegan Blueberry Cheesecake (Gluten-Free)

    Last updated - July 14, 2021; Published - May 15, 2018 By Rhian Williams 24 Comments

    Jump to Recipe Print Recipe
    Sliced cheesecake topped with blueberry sauce and a sprig of mint against a grey background

    This Vegan Blueberry Cheesecake is rich and creamy, sweet and fruity and just as delicious as the real thing!

    Vegan Blueberry Cheesecake (Gluten-Free)

    I thought it was time to post another summery dessert, and as Blueberry Cheesecake used to be one of my favourites, I decided to make a vegan, gluten-free and refined sugar free version.

    Vegan Blueberry Cheesecake (Gluten-Free)

    The recipe was inspired by my Purple Sweet Potato Cheesecakes and it's not only vegan and gluten-free, but also oil-free, grain-free, paleo-friendly and refined sugar free.

    Vegan Blueberry Cheesecake (Gluten-Free)

    The crust is super simple, and it's made with dates and nuts (you can use walnuts, pecan nuts or brazil nuts, or even seeds or desiccated coconut), which creates a crunchy texture and a buttery, salty-sweet flavour.

    Vegan Blueberry Cheesecake (Gluten-Free)

    Just like this purple sweet potato cheesecake recipe, the base of the filling is soaked cashew nuts, which create a luxuriously creamy, velvety texture, as well as a pleasantly neutral flavour.

    Vegan Blueberry Cheesecake (Gluten-Free)

    Alongside cashew nuts, another key ingredient for this cheesecake is coconut yogurt, which adds extra rich creaminess, as well as a tangy, fermented taste reminiscent of cream cheese!

    Vegan Blueberry Cheesecake (Gluten-Free)

    Lemon juice helps to enhance the quintessentially tangy cheesecake-like flavour, whilst maple syrup adds natural sweetness, and vanilla adds a delicately fragrant aroma.

    A tiny amount of cacao butter helps the cheesecake to firm up, as well as adding extra richness and the most opulent flavour. Cacao butter can be substituted with coconut oil, or left out completely.

    Vegan Blueberry Cheesecake (Gluten-Free)

    Of course you can just top this Vegan Blueberry Cheesecake with fresh blueberries, but I absolutely love the combination of the rich cheesecake with the sticky, jammy cooked blueberries, which add a vibrant purple colour, and a touch of sweet-tart juiciness.

    Vegan Blueberry Cheesecake (Gluten-Free)

    If you're not into blueberries, you can substitute them with strawberries, raspberries, blackberries or any other fruit you like!

    Vegan Blueberry Cheesecake (Gluten-Free)

    This Vegan Blueberry Cheesecake is perfect for summer entertaining as it can be made in advance and keeps well covered in the fridge for up to a few days.

    I'd recommend storing the cheesecake and the blueberry sauce separately, and then topping the cheesecake with the blueberry sauce before serving. Otherwise, the colour from the blueberry sauce seeps into the cheesecake and the liquid from the sauce will affect the texture.

    Vegan Blueberry Cheesecake (Gluten-Free)

    For more blueberry recipes, check out my:

    • Lemon Blueberry Cake
    • Blueberry Banana Muffins
    • Blueberry Pie
    • Blueberry Muffins
    • Blueberry Banana Bread
    • Lemon Blueberry Mug Cake
    Vegan Blueberry Cheesecake (Gluten-Free)

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Vegan Blueberry Cheesecake (Gluten-Free)

    Vegan Blueberry Cheesecake (Gluten-Free)

    This Vegan Blueberry Cheesecake is rich and creamy, sweet and fruity and just as delicious as the real thing!
    4.67 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, British
    Keyword: gluten-free blueberry cheesecake, raw vegan cheesecake, vegan blueberry cheesecake
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 169kcal
    Author: Rhian Williams

    Ingredients

    For the crust:

    • 65 g (½ cup) walnuts, pecan nuts or brazil nuts (or sub any seeds or desiccated coconut)
    • 90 g (½ cup) pitted dates
    • Pinch of salt

    For the filling:

    • 150 g (1 cup) raw cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
    • 150 g (¾ cup) coconut yogurt (or any other plant-based yogurt)
    • 10 g (0.35oz) cacao butter (or sub coconut oil)
    • 5 tablespoons maple syrup (or sub any other sweetener)
    • Juice of 1 lemon
    • 1 teaspoon vanilla extract

    For the blueberry sauce:

    • 150 g (1 ½ cups) fresh blueberries (or sub equivalent amount frozen blueberries)
    • 2 tablespoons maple syrup to taste (or sub any other sweetener)

    Instructions

    For the crust:

    • Grease a springform tin (I used a 18 cm/7 inch springform tin) and line with a circle of baking paper on the bottom
    • Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
    • Place the crust along the bottom of the springform tin, pressing down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
    • Place in the fridge while you make the rest

    For the filling:

    • Drain the soaked cashew nuts
    • In the same food processor (no need to wash it out), add all the ingredients for the cheesecake and whizz until completely smooth
    • Taste and add extra maple syrup or lemon juice if necessary
    • Place the filling on top of the crust and put back in fridge until completely set (will take up to a few hours)
    • Keeps covered in the fridge for up to a few days - it’s best to store the cheesecake and blueberry sauce separately, and pouring over the top when serving

    For the blueberry sauce:

    • Place the blueberries and maple syrup in a pan
    • Cook on a low heat for around 10 minutes, stirring regularly, until the blueberries lose their shape and a sauce forms
    • Transfer into a bowl and leave to cool - best stored separately and pour over the top when serving
    Nutrition Facts
    Vegan Blueberry Cheesecake (Gluten-Free)
    Amount Per Serving
    Calories 169
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Theresa Joseph

      June 24, 2019 at 1:29 am

      I followed the recipe and it did NOT firm up. It's like very soft pudding!

      Reply
      • Rhian Williams

        June 24, 2019 at 3:03 am

        I'm sorry to hear that - did you use the cacao butter?

      • Theresa Joseph

        June 25, 2019 at 2:07 pm

        5 stars
        Please make sure this comment is seen as a follow up to my negative comment. Maybe you can say in your recipe to let the pie set overnight. In 4 hours, it was very runny, but after a day in my fridge, it was the perfect texture! Next time I'll add a little more coconut oil. I didn't have cocoa butter.

      • Rhian Williams

        June 26, 2019 at 10:54 am

        Great, I'm glad it worked out in the end. Thank you for your feedback, that's helpful to know. Will amend the recipe!

    2. Colleen

      September 05, 2019 at 2:01 pm

      Hi, I am just wondering should the coconut yogurt be sweetened or is vanilla flavoured okay?

      Reply
      • Rhian Williams

        September 05, 2019 at 2:04 pm

        I used unsweetened coconut yogurt, but you can use sweetened coconut yogurt if you like. Vanilla flavour is fine.

    3. Chen

      March 27, 2020 at 2:22 pm

      Thank you for the recipe!😍
      Do I need to melt the cacao butter before I use it in this recipe?

      Reply
      • Rhian Williams

        March 27, 2020 at 2:26 pm

        It really depends on how powerful your food processor is. If it's powerful enough, the heat produced from the blades will be enough to melt the cacao butter. To be on the safe side, I'd recommend melting it before adding it to the food processor though!

    4. Carol

      April 17, 2020 at 6:37 am

      Hi Rhian - you're recipes are a God-send. I've recently had tests for food intolerances and there are lots of things i have to give up for a few months, but i can eat most of the ingredients in your recipes so i can still have some yummy treats. I cannot, however eat cashews. In fact the only nuts i can eat are walnuts, pine nuts and macadamias -(i can't have sunflower seeds either) Can i substitute pine nuts for cashews in your cheesecake recipes? If so, do i treat them the same way? thank you

      Reply
      • Rhian Williams

        April 17, 2020 at 12:07 pm

        Thank you so much, so happy to hear that! You can replace the cashew nuts in this recipe with very well soaked macadamia nuts! Pine nuts could potentially work, but not sure about the flavour...would love to hear how you get on if you try it!

    5. xenia

      January 22, 2021 at 11:58 am

      CAN I REPLACE THE COCONUT YOGURT WITH TOFU?

      Reply
      • Rhian Williams

        January 22, 2021 at 8:31 pm

        Yes that will work, though the flavour will be a bit different!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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