About the Recipe
This creamy vegan blueberry cheesecake is silky, tangy, and naturally sweet with a bright blueberry swirl. Made with simple plant-based ingredients and no baking required, it’s the perfect mini dessert for small gatherings or personal treats.
Ingredients
Crust
1 cup crushed graham crackers (or vegan digestive biscuits)
3 tbsp melted vegan butter
1 tbsp sugar (optional)
Cheesecake Filling
1 cup raw cashews (soaked 2+ hours or boiled 10 minutes)
½ cup vegan cream cheese
¼ cup coconut cream
¼ cup maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
Blueberry Swirl
½ cup blueberries (fresh or frozen)
1–2 tbsp maple syrup
1 tsp lemon juice
Preparation
Step 1
Mix the crushed graham crackers, melted vegan butter, and sugar until the texture resembles wet sand. Press firmly into the bottom of 4 small jars or ramekins. Set aside.
Step 2
Blend the soaked cashews, vegan cream cheese, coconut cream, maple syrup, lemon juice, and vanilla until completely smooth and creamy. Adjust sweetness as needed.
Step 3
In a small pot, simmer blueberries with maple syrup and lemon juice for 3–5 minutes until thick and jammy. Let cool completely.
Step 4
Spoon the cheesecake filling over the crusts. Add small spoonfuls of blueberry sauce and swirl gently with a toothpick or skewer. Chill in the fridge for 2–3 hours before serving for best texture.