Name: Vegan Cashew Cheesecake with Blueberry Topping Recipe
Prep time: 12 h 20 min
Cook time: 1 h
Total time: 13 h 20 min
Cuisine: Vegan
Ingredients: 1 ⅔ cups all-purpose flour; ¼ cup powdered sugar; ¾ cup coconut oil; 2 cups raw cashews (soaked overnight and drained); 1 cup tofu; ¼ cup vanilla soy milk; ⅔ cup agave; 1 tbsp lemon juice; 1 tbsp cornstarch; Pinch of salt; 1 cup frozen blueberries; 3 tbsp brown sugar; 1 ½ tbsp cornstarch

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Introduction

This vegan cashew cheesecake with blueberry topping is a creamy, dairy-free dessert that delights with its smooth texture and fresh, fruity glaze. Perfect for special occasions or a comforting treat, it’s made with simple plant-based ingredients and requires no baking skills beyond basic steps.

A round tart with three main layers sits on a wooden board placed on a white marbled surface. The bottom layer is a thick golden brown crust with a rough texture. The middle layer is a shiny, dark purple blueberry filling that looks thick and glossy, covering the entire top. Fresh blueberries form a neat circle around the edge of the tart, each berry plump and deep blue. Small green mint leaves are scattered both on the tart and around the board, adding a fresh contrast to the colors. In the background, a beige cloth is softly folded. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups all-purpose flour
¼ cup powdered sugar
¾ cup coconut oil
2 cups raw cashews
¼ cup vanilla soy milk
⅔ cup agave
1 tbsp lemon juice
1 cup tofu
1 tbsp cornstarch
1 cup frozen blueberries
3 tbsp brown sugar
1 ½ tbsp cornstarch

Instructions

Step 1: Soak the cashews in cold water overnight to soften them.
Step 2: Preheat your oven to 180°C (350°F).
Step 3: Prepare the crust by combining the all-purpose flour, powdered sugar, and coconut oil. You can blend these ingredients or gently warm the coconut oil until slightly softened and then mix manually until it forms a crumbly dough.
Step 4: Press the crust evenly onto the bottom and sides of a 20cm (8-inch) round cake pan. Bake for 15 minutes, then let it cool completely.
Step 5: For the filling, drain the soaked cashews and blend them with tofu, a pinch of salt, agave, lemon juice, 1 tbsp cornstarch, and vanilla soy milk until smooth and creamy.
Step 6: Pour the filling onto the cooled crust and bake for 40-45 minutes. The edges should be set, but the center will remain slightly jiggly.
Step 7: Allow the cheesecake to cool for at least 3 hours, preferably in the refrigerator, to set fully.
Step 8: To make the blueberry topping, cook the frozen blueberries with brown sugar and 1 ½ tbsp cornstarch over medium-high heat for 3-4 minutes, until thickened. Cool completely.
Step 9: Just before serving, spoon the blueberry topping generously over the cheesecake.

Tips & Variations

For a nut-free version, substitute the cashews with silken tofu and increase the lemon juice slightly to enhance creaminess and flavor.
If you prefer a crisper crust, bake it a few minutes longer but watch carefully to avoid burning.
Use fresh blueberries when in season for a brighter topping or try other fruits like raspberries or strawberries.
Adding a teaspoon of vanilla extract to the filling can elevate the flavor even more.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Because it is dairy-free, it may not freeze well and could alter texture upon thawing. Reheat slices gently at room temperature before serving, but it is best enjoyed chilled.

How to Serve

A slice of berry cheesecake is placed on a white plate, showing three main layers: a light beige crust at the bottom, a thick creamy off-white cheese layer in the middle, and a dark purple glossy berry topping filled with whole berries and fresh blueberries scattered on top. A few blueberries and a small green mint leaf rest on the plate beside the slice. The background shows part of the whole cheesecake on a wooden board, topped similarly with dark berries and blueberries. The surface is a white marbled texture and the overall setting is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of vanilla soy milk?

Yes, you can substitute vanilla soy milk with other plant-based milks like almond, oat, or cashew milk. If using unsweetened or unflavored milk, add a teaspoon of vanilla extract to maintain the flavor balance.

Do I need to soak the cashews overnight?

Soaking cashews overnight ensures they blend into a smooth, creamy filling without grit. If you are short on time, soak them in very hot water for at least 1-2 hours, but overnight soaking is best.