I remember making cheesecake when I first went vegan. This was before blogs really existed and I found a bourbon pumpkin cheesecake recipe. (It actually was really good even though vegan cream cheese in those days tasted pretty awful!) I can’t seem to find that page anymore (this was early 2000s!) but I will always remember that recipe fondly. It wasn’t until about a month ago that one of my oldest friends, Maggie, texted me asking if I would make the cheesecake for her again, after all these years! I knew exactly what she was talking about and it lit a fire underneath me. Alas, this blueberry cheesecake recipe was born.
I scoured through all of my cookbooks and watched dozens of YouTube videos to find the perfect vegan cheesecake. After a full day of research, this recipe, by Vegan as Fork, stood out to me like a sore thumb! You should watch it because when you see the results, you’ll understand exactly why I had to make it immediately. Not only does it have current-day vegan cream cheese (I like the almond-based kind), but there’s also rich and decadent coconut cream which I think takes this recipe to the next level.
Of course, I had to doctor it up because y’all know I can’t sit still. I added oats and vegan butter to the crust for extra flavor and texture. Doubled the batter for a more impressive thick result (think like a restaurant cheesecake). I also added blueberries to the mix because it’s summer and that’s what you do when you bake. Lastly, I cut back on the sugar from the original recipe because I don’t like things too sweet. Let’s talk some more about it because we’re both here:
If I had to pick one of my favorite desserts, I think cheesecake might just be #1… I know, it’s a tough decision and a bold statement, but I’m serious. And if I had to guess why, it would be for two reasons: 1) It has a crust. 2. It’s not that sweet. If you’ve been following my blog for some time, you know that I don’t come out with too many dessert recipes. That’s because I’m a salty, savory kinda guy. So if I’m going to share a dessert recipe with all of you- you know it has to be good.
Full disclosure! Although this blueberry cheesecake recipe is easy to make, it is quite finicky. There’s a few very important steps that need to happen for it to be successful. For instance, it must chill in the fridge overnight. You also have to let the cake cool in the oven, with the door cracked and the oven turned off. Drastic temperature changes cause cracking, so letting it cool very slowly prevents this from happening. (Update: read the notes under the recipe about using a water bath as an option!)
Lastly, this recipe is expensive. I’m not going to even try to deny it. I blame the almond-based cream cheese. Sure, you could use another type that’s made from soy and is cheaper, but I only use the best over here. That said, I do have some tricks for making it cheaper. Check out the tips section below.
Before diving in, I just want to say that even though this blueberry cheesecake might be pricey and finicky, it’s award-winning. It may not be a weekly recipe, but it’s definitely a 2-3x a year kind of gig. Special occasions, holidays (swap out seasonal fruit for festivity!), or birthdays. What I need you to also understand is that I have served this cheesecake to multiple non-vegans and they all told me it was one of the best, if not the best, cheesecakes they have ever had. Vegan or not. So there you go- nothin’ but net.
First, you are going to need to get your hands on some fresh blueberries. We’ll be blending them up in the cheesecake mixture. And I like to throw some on for garnish. A sprig of mint looks cute too but I quite like the monochromatic palette that you see below.
In regards to coconut cream, this can be tricky. I find that the best source is from the Whole Food’s brand, 365 Full Fat Coconut Milk. Once you place the can in the fridge for an hour or two, the cream rises to the top and hardens. Then you can scoop it off and drain the remaining liquid. That’s what you want to use for this blueberry cheesecake as it provides a thick, creamy, melt-in-your-mouth texture.
Be forewarned, some brands of full-fat coconut milk do not set. I’ve also seen cans of actual coconut cream- some set beautifully while others do not, which is terribly annoying. The point I am trying to make is, if you cannot access coconut cream that is thick and scoopable, this recipe won’t work. First, I would make sure that you have coconut milk that is behaving correctly before making the recipe. (Also, if you watch the YouTube video from the original recipe, you’ll see the texture we’re looking for.)
As for the crust, that’s easy. Simply find some classic, old-school graham crackers. All of the organic brands have honey (at least, that’s what I noticed) but Nabisco’s crackers are vegan. Once again, I prefer the almond-based cream cheese, but do what you will. Lastly, please scan the recipe thoroughly before making so that you are ready to go.
Ingredients
1 package graham crackers (8 oz)
½ cup oats
2 tablespoons coconut oil, melted
2 tablespoons vegan butter, melted
2 cups raw cashews
2 (8 oz) packages almond-based, vegan cream cheese (16 oz total), room temperature
2 cups of coconut cream (2 cans full-fat coconut milk, refrigerated, then liquid drained off)
1 cup organic sugar (or vanilla infused sugar)
1 lemon, zested and juiced
2 tablespoons vanilla
2 tablespoons cornstarch
½ teaspoon salt
1 cup fresh blueberries
Instructions
- Preheat oven to 350 F. Place a round piece of parchment paper in the bottom of a 9” springform pan to prevent sticking.
- Pulse graham crackers and oats in a food processor until small crumbs, transfer to a bowl and mix with coconut oil and vegan butter. Press into the bottom of the springform pan and refrigerate for about an hour. No baking required!
- Put raw cashews, vegan cream cheese, coconut cream, vanilla sugar, lemon zest and juice, vanilla, cornstarch, salt, and the blueberries together in a high-speed blender (if you only have a regular blender, soak the cashews in boiling water for 10 minutes, drain and add). Blend until very smooth, making sure the cashews are broken down and creamy. Start on a slow speed and, once ingredients are well-blended, scrape down the sides and blend on high.
- Remove crust from fridge, spray the sides and bottom of your springform pan with a neutral cooking oil spray, and pour in the filling. Drop gently, a few times, on the counter to release the air bubbles. Bake in oven for 50 - 60 minutes or until the top is slightly browned and the cake is firm. (Update: read the notes about using a water bath as an option to help prevent cracking!)
- Once done, turn off oven, crack open door and let cheesecake cool inside the oven for about 45 minutes. This prevents the top from cracking as it cools. Then transfer to the counter until cooled completely. Finally, refrigerate overnight (at least 8 hours).
- Run knife around outside of cake, if needed. Gently remove outside ring of springform pan, slice, and serve! To garnish, sprinkle with fresh blueberries.
notes
Update: I have found that the best way to prevent cracking is to bake the cheesecake in a water bath which does change the cooking time. Once the batter is in the pan wrap aluminum foil around the edges and place into a large baking dish. Set on the middle shelf of a preheated 350 degree oven. Carefully fill the dish (around the cheesecake pan) with hot water until it comes halfway up the springform pan. Bake in the oven for 1½ hours, until the top is slightly browned and the cake is firm.
If you choose to not use a water bath, here are some more tips:
1. Avoid overmixing batter - it incorporates air bubbles. Similarly, make sure to drop it on the counter before baking to get rid of the air bubbles. I drop mine a good 5-6 times.
2. Let cool in the oven that is turned off with door cracked. Rapid cooling creates cracks.
3. If you try all that and you still get cracks, simply cover them with berries and whip cream - it will still be amazing!
Coconut cream: I have worked with a straight-up coconut cream from Trader Joe’s. I find that the texture isn’t quite as smooth and creamy as the Whole Foods brand, but I think it would be ok to use. I’ve also had success with Thai Kitchen’s full-fat coconut milk, in the red can.
If you don’t have a Vitamix (or other powerful blender), you could soak the cashews first. Simply pour some boiling water over them and let soak for 10 minutes. Drain and use. When purchasing cashews, make sure they are raw.
To make this recipe cheaper, buy raw cashew pieces. They are cheaper than the whole variety and, since you are blending them up, it doesn’t matter.
Another trick to making this recipe more affordable is by halving the recipe. The cheesecake won’t be quite as thick and impressive, but it would still be great! If you decide to do this, you can make it in a smaller springform pan so it still looks thick like my pictures. I would also reduce cooking time to 45 minutes.
If you’d like to transfer the final cheesecake to a cake stand, you will have to flip the cake. Here’s how I do it: once the outside ring of the springform pan is removed, place a large ziplock bag or piece of plastic wrap over the top of the cheesecake. Gently flip the cheesecake onto your palm with fingers spread out and remove the bottom of the springform pan. Gently place the cake stand over surface of the bottom of the cheesecake and carefully flip it, setting everything upright on the counter. Here is a video of my favorite food stylist doing a similar motion to give you a visual. Best of luck! ; )
36 comments
Finally!!! I must say the cheesecake is one of the things I miss the most after going vegan. all the vegan ones a had before just not as good as classic dairy cheesecake, but I believe that this recipe won’t let me down!
By the way, have you tried Violife coconut based creamcheese? I like it a lot, hopefully it will work, I’ll keep you posted 🙂
Yes! I think that would work beautifully. I love their products. Just make sure it’s a total of 16 oz of vegan cream cheese. 🙂
This sounds amazing? My daughter in law has food allergies (eggs, tree nuts, dairy). Do you have any suggestions for substituting something for the cashews? Thanks!
Hmm you could try raw sunflower seeds or hulled hemp hearts? But I would have to test it myself to make sure it works so I can’t guarantee the best results. The flavor will slightly different as well. Maybe try this with a halved recipe? Hope this helps!
Karen, I also have a tree-nut allergy. Sunflower seeds are my go-to.
I have been anxiously waiting for this blog post!!! You’re the best. I look forward to making this beauty.
Yayyy it’s here!
Can’t wait to make this! I’ve been waiting, it’s going down tonight FOR SURE! Thank you for sharing all your beloved recipes with us! Xxxx
Awesome! Let me know what you think! 🙂
This is a Delicious!
Hi Timothy,
This looks amazing and I can’t wait to make it! I haven’t baked with vanilla sugar before. Is this similar to regular sugar with vanilla essence, or is it a finer grain of sugar?
Thank you!
It’s simply sugar in a jar with a few vanilla bean pods! After a few days, the flavor infuses into the sugar. I have a large jar to use for all of my cakes and sweets.
This looks amazing bb! I love that you blended blueberries into this!
Thanks booger!
I made this cheesecake yesterday and it blew my mind. Flavor, texture and appearance were so on point! I’m thrilled because my husband (who is a lover of dairy-based cheesecake) told me he would be happy if this is the only cheesecake I ever make in the future. Mississippi Vegan, you’ve done it again!
Which brand cream cheese did you use?
Kite Hill!
That makes me so happy!
Currently waiting for mine to cool in the oven…OMG can’t wait to taste it!!
I used coconut cream from Whole Foods instead of refrigerating coconut milk. I would say the coconut cream is probably more liquid-y than the refrigerated milk method. I hope it will work anyway.
This cheesecake is addicting! This is the first cheesecake I’ve ever made and I was so impressed with how easy it was. I used coconut milk from Whole Foods and the violife cream cheese and it turned out amazing. Definitely wait at LEAST overnight for it to set.. it keeps getting better and better as time goes on. I’m on day 4 and the texture is so thick and creamy. Definitely a winner!
Hello! Vegan as Fork here 🙂 Thanks so much for citing my original recipe. I love how you tweaked it. Looks amazing! Since posting my video, I have discovered that I have a tree nut allergy. I’ll be working on a nut free version. Thanks again for all you do – making vegan delicious and do-able for everyone! Congrats on the cookbook! It’s a winner!
Much Love,
Janet
Hey there! Thank YOU so much for creating the original recipe. When I watched your video, I knew it was exactly what I was looking for! So happy to connect. 🙂
Since I went vegan last year I was searching for a cheesecake like I knew it from my mother and this one wins the challenge – so so good. I love it! Thanks for sharing 🙂
I made this cake this past week to have with omnivore friends on a vaca in a mountain cabin. I followed your recipe, and I used the recommended Kite Hill almond based cream cheese. I happen to have home made some cookie dough on hand that I had made for my friend’s son, and it made an incredible firm crust that did not get soggy. (Dark chocolate cocoa powder, vegan chocolate chips, tahini, Miyoko’s butter, maple syrup, raw brown sugar, and coconut flour), so I did not try the recommended crust, which I’m sure is delicious. In any case, the cake came out amazing. I had gotten a large order of wild Maine blueberries delivered and I also made a fresh "blueberry compote" with those to serve on top of the cake along with coconut whipped cream. OMG….sooooo good. Getting the best blueberries seems to make a world of difference. This cake is definitely a big crowd pleaser. Thank you!
This looks awesome! How many grams is your package of graham crackers? “Package” is a bit of an ambiguous measurement ☺️
About 8 ounces! Good catch!
This cheesecake recipe is fabulous. I have made it numerous times, serving it as a special occasion dessert to vegans and nonvegans alike…and they ALL loved it. I’m afraid that I did take a shortcut with the crust, though, using prepared graham cracker crusts (the filling is enough for two) and shortening the cooking time. So, so delicious!
Oh, I’m so glad you enjoyed it! Thank you for the comment, too. Happy cooking!
This is the best vegan cheesecake I have ever eaten and I’m so glad I took the time to make it! 100% worth every step
Oh that makes me so happy to read! Thank you!
Always a crowd pleaser!!!
This recipe is amazing. I have made many versions of it (without blueberries – chocolate swirl, strawberry swirl, plain). For some reason, my cheesecake has been having an aftertaste recently – still yummy but noticeable. I did notice that I baked it for too long – it started to bubble around 50 minutes and I probably should’ve taken it out before then. Not sure what happened but I am hoping to resolve this. Any tips?
Thanks!
Hi love! So two things… One: maybe try using a different cheesecake pan. That could be the culprit. Two: when storing it in the fridge, make sure it is sealed up very good. Cheesecakes can be sponges in the fridge and absorb lots of odd flavors. I hope this helps and I thank you so much for being here! xoT
hi – a friend sent me this recipe and I’m super excited to try it. I’m allergic to corn, however, and I usually substitute potato or tapioca for the cornstarch. Proportions for potato or tapioca are usually a little different but not much- so i have to re-read how to measure to substitute. Have you ever tried using a starch other than cornstarch?
Hmm, I have not tested this but I do think that potato starch would work!! I wish I could say for certain but it is really just there to help it set and to thicken it, so I am sure it would be ok. If it is a little soft in the end, it will still be delicious! Sorry I don’t have a better answer for you!