These delicious vegan berry cheesecakes are not only mouthwateringly good, they are also sugar free and completely vegan. They can also easily be gluten free – Just use gluten free rolled oats or gluten free digestives for the crust.
You can make these with all kinds of berries – I’m using blueberries because of the amazing color (and the fact that blueberries are a family favorite). It also works wonderfully with raspberries, strawberries and any other type of berries.
I’m not going to lie – Cheesecake is one of my all time favorite cakes…and this is one of my favorite vegan cheesecake recipes.
I have made these into a lot of small chesecakes…but you can easily make it as one large cheesecake (I have tried it on multiple occasions, and it works just as well). The steps are exactly the same.
This cheesecake is so delicious, I could honestly eat it every day. I can’t even begin to describe my obsession with cheesecake, so I’m not even going to try.
I love the way the creamy texture and the berries work together with the delcioius crust. I JUST CAN’T GET ENOUGH OF THESE HEAVENLY BITES.
You can add more or less lime if you prefer – I always decorate the top with fresh berries, lime zest and chocolate…it takes it to the next level.
This is one of those recipes that look just as good as it tastes. It’s a treat for the eyes as well as the palette – and it’s sure to impress everyone (including non-vegans).
What I love about this vegan Cheesecake recipe:
- Can be made the day before
- Tastes like a mouthful of heavenly bliss (I’m not exaggerating)
- Loaded with berries and mostly healthy ingredients
- Ideal for parties and birthdays
If you’re a huge cheesecake fanatic like me, you are going to love this recipe.
I usually like to make it at least 4-5 hours before it has to be served – and sometimes, I will even make it the day before. It’s just as wonderful the next day, as long as you keep it covered in the refrigerator. If I make it the day before, I always wait and just do the decoration about 1 hour before serving. It keeps the berries fresh and everything looking gorgeous.
Vegan Blueberry Cheesecake
For the Crust
- 1 cup Almonds
- 1 cup Rolled Oat or Crushed Whole Wehat Digestive Bisquits
- 1 tbsp Cacao Powder
- 3/4 cups Dried Figs
- 2 tbsp Coconut Oil
- 1 tsp Cinnamon
- 3/4 cup Pitted Medjool Dates
- 1/4 cup Chia Seeds
Cream Berry Filling
- 1 cup Cashew Nuts
- 1 can Coconut Milk
- 2 cups Frozen Blueberries
- 1 Vanilla Pod
- 2 tbsp Maple Syrup
- 2 tbsp Yeast Flakes
- Pinch of Salt
- Juice from ½ Lime
- 2 tsp Agar Agar
Sugar Free Jam
- 2 cup Frozen Blueberries
- 1 tbsp Water
- 2 tbsp Chia Seeds
- 1/4 cup Pitted Medjool Dates
- The CrustPour the almonds and rolled oats into a food processor and finely chop them. Add the dried figs, coconut oil and cinnamon and mix it together in the food processor. Next, add the pitted dried medjool dates, Cacao powder, chia seeds and water and let the food processor chop and mix it all together into a thick dough.Divide the crust equally into small cake forms and press the dough smooth, making sure it’s pressed all the way to the edges (the crust should be about ½ inch thick or a little less).Cream berry fillingPour the cashew nuts into a large bowl and cover with water. Leave to soak for at least 4 hours.Carefully seperate the milk and the hard part of the coconut milk (you’re only going to use the firm coconut so save the milk for another meal).Pour the water from the cashew nuts and put the cashews into a blender along with the firm coconut. Add the frozen blueberries and blend well. Next, add the lime juice, yeast flakes, agave nectar syrup, salt, vanilla and agar agar.Blend everything together until smooth.Pour the mixture into a pot and heat it up while stirring continuously, until it begins to bubble. Pour the filling over into each cake form on top of the crust, dividing equally. Leave it to cool for 5 minutes at room temperature, before putting it into the refrigerator to cool for 1-2 hours.Sugar free jamPour the frozen blueberries into a pot along with a tbsp water. Let it cook at medium heat while it bubbles a little for 3-4 minutes. Add the chia seeds and cook for 1-2 more minutes.Take the pot off the heat and leave to cool.Once the berry jam has cooled, pour it into a food processor along with the pitted medjool dates, and whizz until everything is smooth and blended together. Pour the jam on top of the cakes and decorate the cake with whatever you prefer (more berries, chopped nuts, chopped chocolate etc.)Keep the cake cool until serving.