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–+ servings

Blueberry Cheesecake

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This cheesecake has vegan cream cheese and also rich decadent coconut cream which I think takes this recipe to the next level.
Course Dessert
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours 5 minutes
Servings 8
Author Timothy Pakron

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! ; )