Vegan Cashew Cheesecake with Blueberry Topping Recipe
This vegan cashew cheesecake features a creamy, dairy-free filling made from soaked cashews, tofu, and a hint of lemon, resting atop a buttery coconut oil crust. Topped with a luscious homemade blueberry compote, this dessert is perfect for those seeking a delicious plant-based treat that’s both rich and refreshing.
- Prep Time: 12 hours 20 minutes
- Cook Time: 1 hour
- Total Time: 13 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Crust
- 1 ⅔ cups all-purpose flour
- ¼ cup powdered sugar
- ¾ cup coconut oil
Filling
- 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
Blueberry Topping
- 1 cup frozen blueberries
- 3 tbsp brown sugar
- 1 ½ tbsp cornstarch
Instructions
- Soaking: Begin by soaking the raw cashews in cold water overnight to soften them, which will help achieve a creamy texture in the cheesecake filling.
- Preheating: Preheat your oven to 180°C (350°F) to prepare for baking the crust.
- Making the Crust: Combine the all-purpose flour, powdered sugar, and coconut oil. Blend or manually mix, gently warming the coconut oil if necessary so it softens but does not melt completely. Press the crust mixture evenly onto the bottom and sides of an 8-inch (20cm) round cake pan.
- Baking the Crust: Place the crust in the preheated oven and bake for 15 minutes. Remove and allow it to cool completely.
- Preparing the Filling: In a blender, combine the soaked and drained cashews with tofu, vanilla soy milk, agave, lemon juice, cornstarch, and a pinch of salt. Blend until smooth and creamy.
- Baking the Cheesecake: Pour the blended filling onto the cooled crust. Bake for 40 to 45 minutes at 180°C (350°F) until the edges are firm and fully set but the center remains slightly jiggly.
- Cooling the Cheesecake: Allow the cheesecake to cool completely for at least 3 hours to set properly before adding the topping.
- Making the Blueberry Topping: Simmer the frozen blueberries with brown sugar and cornstarch over medium-high heat for 3 to 4 minutes until the mixture thickens. Remove from heat and let it cool completely.
- Serving: Just before serving, generously pour the cooled blueberry topping over the cheesecake and enjoy.
Notes
- Soaking cashews overnight is crucial for a smooth, creamy filling.
- If you don’t have vanilla soy milk, regular soy milk with a dash of vanilla extract works well as a substitute.
- Make sure to fully cool the crust and cheesecake before adding the blueberry topping to prevent it from melting or becoming watery.
- The cheesecake can be stored covered in the refrigerator for up to 5 days.
- You can substitute agave with maple syrup for a different sweetness profile.
Keywords: vegan cheesecake, cashew cheesecake, blueberry topping, dairy-free dessert, plant-based cheesecake, vegan dessert recipe
