Indulge in a vegan dessert that feels like a work of art—velvety smooth, rich, and bursting with fresh blueberry goodness. This vegan cheesecake embodies everything you love about a classic desert recipe, but with a completely plant-based twist that doesn’t compromise on flavour or texture. The buttery biscuit base provides a delicious crunch that complements the airy, luscious filling, creating a contrast of textures that melt effortlessly on the tongue. The tangy sweetness of the blueberry compote seeps into every bite, bringing a vibrant burst of fruitiness that enhances the creamy layers beneath. Whether you're looking for vegan recipes that redefine indulgence or seeking lacto vegetarian recipes to share with loved ones, this no-bake vegan cheesecake is a true showstopper. From its silky filling to the irresistible fruit topping, it’s a vegan desert recipe that celebrates the beauty of plant-based ingredients with every forkful.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Ingredients:
Biscuit Base
200 g vegan digestive biscuits
80 g melted coconut oil or vegan butter
1 tablespoon maple syrup
Cheesecake Filling
250 g cashews (soaked in hot water for 30 minutes, then drained)
200 g dairy-free cream cheese
120 ml coconut cream
100 ml maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon agar-agar powder (for firmness)
Blueberry Topping
200 g fresh blueberries (plus extra for garnish)
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon cornflour (mixed with 1 tablespoon water)
Method:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer to a bowl and mix with the melted coconut oil (or vegan butter) and maple syrup until well combined. Press the mixture firmly into the base of a greased 20 cm springform tin. Place in the fridge to set while you prepare the filling.
In a high-speed blender, combine the soaked cashews, dairy-free cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, and agar-agar powder. Blend until completely smooth, scraping down the sides as needed.
Pour the filling over the chilled biscuit base, smoothing out the top with a spatula. Tap the tin lightly on the counter to remove any air bubbles. Cover and refrigerate for at least 4 hours, or overnight, to allow it to set.
For the blueberry topping, add the blueberries, maple syrup, and lemon juice to a saucepan over medium heat. Stir occasionally and let the mixture cook down for 5 minutes until the blueberries release their juices. Add the cornflour slurry and stir continuously until the sauce thickens. Remove from heat and let it cool.
Once the vegan cheesecake has fully set, remove it from the tin and spoon the cooled blueberry compote over the top. Garnish with fresh blueberries for an extra burst of flavour.
Slice and serve chilled. Enjoy this velvety, refreshing vegan dessert that tastes as good as it looks!
Additional Tips:
For an extra touch, sprinkle lemon zest over the topping to enhance the citrus notes.
If you prefer a firmer texture, freeze the vegan cheesecake for an hour before serving.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Allergy information / alternatives:
Gluten-free: Use gluten-free biscuits for the base.
Soy-free: Ensure your dairy-free cream cheese is soy-free.
Nut-free: Swap cashews for silken tofu for a nut-free alternative.
Refined sugar-free: This recipe is naturally sweetened with maple syrup.
Nutritional Information (per serving):
Calories: ~480 kcal
Protein: ~9 g
Fat: ~30 g
Carbohydrates: ~45 g
Sugar: ~20 g
Salt: ~0.3 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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