vegan blueberry cheesecake recipe

Vegan Blueberry Cheesecake Recipe

The Tiny Vegan Kitchen is here again with a delicious vegan blueberry cheesecake recipe – perfect for festive parties.

Speaking about her vegan blueberry cheesecake recipe, Tanya from The Tiny Vegan Kitchen says: “Ok, so it’s fairly obvious from my blog recipes that I’m more of a fan of savoury foods than I am sweet, I put that down to me being sweet enough hehe! But that’s not to say that I don’t enjoy the odd sweet treat, it’s just that savoury foods often lend themselves to more possibilities of veganizing my favourite dishes. At least I had thought so until I tried a couple of sweet recipes.

“This frozen blueberry cheesecake not only looks really pretty but the creamy soft texture of the cashew cheese and the crunchy, nutty base creates a real party of flavour and texture in the mouth. It’s also super easy to make, if you have a high-speed blender. Its perfect for a vegan Christmas desert.”

READ: Wild garlic pesto recipe

Vegan Blueberry Cheesecake

What you need:

What you’ll need for the base:

  • 1¼ cup of almonds or nuts of your choice
  • 10 medjool dates soaked and softened in warm water.
  • A pinch of salt to taste

What you’ll need for the cream topping:

  • 2 cups of cashews, soaked overnight
  • 1 tsp vanilla extract
  • 8 tbsp melted coconut oil
  • 5 tbsp maple syrup (or sweetener of your choice, you can add more to taste too)
  • 5 tbspnut milk (you make need a little more or less)
  • ¾ cup of blueberries
  • Frozen blueberries for decoration


  1. Place the almonds in a bag and give them a little bashing with a rolling-pin. I find it takes a lot of pressure off the blender if the nuts have been ground down a little before hand. Add the nuts, dates and a pinch of salt to the blender. Pulse until the mix holds together like a dough. I personally prefer a rough texture so I didn’t blend for too long.
  2. Place some parchment paper in the base of a spring form tin and press in half of the base mix (it makes two mini cakes). Place in the freezer for about 30 minutes.
  3. Add all of the cheese ingredients to a blender and mix on high power until smooth. You may need to add a little extra milk to the mix if you find that it is too thick. It should be a similar consistency to a thick yogurt.
  4.  Remove the tin from the freezer and add half of the mix on top. Slice some frozen blueberries and place them around the edges. Fill the spring form tin up to the top and place in the freezer for at least two hours. Remove half an hour before serving.

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them.

READ: Holly White’s Vegan Nut Roast Recipe

Tags : recipevegan