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Circular cheesecake on wood cake board, topped with blueberry sauce and lemon zest.
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Vegan Blueberry Cheesecake

This simple recipe creates a beautifully delicious vegan blueberry cheesecake with notes of lemon. This recipe is also gluten free, dairy free and eggless.
Course Dessert
Cuisine Vegan
Keyword Eggless blueberry cheesecake, Vegan blueberry cheesecake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Servings
Calories 236kcal

Equipment

Ingredients

Blueberry Sauce

  • 2 cups blueberries (fresh or frozen)
  • cup granulated sugar (or organic cane sugar)
  • 1 tablespoon lemon zest (zest of about ½ a lemon)
  • 2 tablespoons lemon juice (juice of about ½ a lemon)
  • 2 tablespoons water (room temperature)
  • ½ tablespoon corn starch
  • 3 tablespoons water (cold)

Crust

Cheesecake Filling

  • 300 grams soft tofu
  • ¾ cup almond flour
  • cup maple syrup
  • 2 tablespoons lemon juice (juice of about ½ a lemon)
  • 1 tablespoon lemon zest (zest of about ½ a lemon)
  • ¼ cup corn starch
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • ½ tablespoon miso paste (white type, optional)

Instructions

  • Preheat oven to 350 °F.

Crust

  • Place rolled oats into a food processor. If you like a fine texture in your crust, pulse the rolled oats into oat flour. If you prefer a coarse texture, skip this step.
    1 cup rolled oats
  • Add almond flour, maple syrup and coconut oil to the oats. Blend until everything is well mixed. Scrape down the sides of the food processor a couple of times as you go along.
    ½ cup almond flour, 2 tablespoons maple syrup, 2 tablespoons coconut oil
  • Prepare your baking dish. An 8-inch spring form pan is ideal but you can also use a regular 8-inch circular cake pan. Grease whichever type of pan you use generously with cooking oil/ oil spray.
  • Dump the blended crust mixture into the bottom of the greased pan and firmly press down to create a flat layer. Set aside.

Filling

  • After preparing the crust, wash out your food processor. Next, add in all filling ingredients.
    300 grams soft tofu, ¾ cup almond flour, ⅓ cup maple syrup, 2 tablespoons lemon juice, 1 tablespoon lemon zest, ¼ cup corn starch, 2 tablespoons coconut oil, 2 teaspoons vanilla extract, ½ tablespoon miso paste
  • Blend until smooth, scraping down the edges of the food processor a few times as you go.
  • Pour this mixture over the crust.
  • Bake for 30 minutes – the center of the cheesecake should feel springy/ mostly firm if you lightly press it (don’t press too hard or you’ll dent the cake – remember it will set/ firm up as it cools).
  • Once out of the oven, allow to cool completely before serving. The cheesecake is served cold so placing it into the fridge speeds up the cooling process.

Blueberry Sauce

  • Add blueberries, sugar, lemon zest, lemon juice and water to a medium pot over medium-high heat. Bring up to a simmer and allow blueberries to release their moisture and create a sauce.
    2 cups blueberries, ⅓ cup granulated sugar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons water
  • In a small bowl, whisk together corn starch with cold water until there are no clumps of starch. While the blueberries are simmering, carefully pour the freshly whisked starch mixture into the blueberries while stirring the blueberries. Continue to stir the blueberries until the sauce is thickened.
    ½ tablespoon corn starch, 3 tablespoons water
  • Remove the pot from the heat and allow to cool.
  • Once the cheesecake is baked and cooled you can remove it from the pan (optional). Pour the blueberry sauce over the top then serve! You can also serve the sauce separately if you like.

Notes

Prep time assumes the blueberry sauce is prepared while the cheesecake bakes. Does not include cooling time.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Slice (1/12 of recipe) | Calories: 236kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 29mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 17IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg