This delicious baked vegan cheesecake is creamy and dense like New York style cheesecake, but the recipe is super simple and easy. Just blend, throw in a pan and bake! No coconut cream, no tofu, no freezing and thawing. If you’re allergic to nuts, use sunflower seeds instead. But you will need a tub of store-bought vegan cream cheese. I usually use Daiya or Tofutti as they are most widely available. If you’re soy-free go for the Daiya; it’s free of common allergens. Click here for the printable recipe.

Video tutorial for Baked Vegan Cheesecake with Blueberry

 
I posted the recipe on YouTube back in 2015 but neglected to post the printable recipe on this blog! My apologies for depriving my video-adverse readers of this scrumptious recipe. *sigh* It was a crime! Though I think you will forgive me when you taste this decadent cheesecake and find out for yourself how easy it is to slap together.

My previous experiences with New York style cheesecake have been with slices as big as my face at chain restaurants. And once a slice slightly smaller than my face in New York City. So while this definitely tastes like those New York style cheesecakes, my version isn’t as tall. You might be able to double the cheesecake batter and make a taller cheesecake but you’d probably have to adjust the baking temperature and baking times.

The ingredients for the cheesecake base are pretty simple. As mentioned earlier, you will need a tub of store-bought vegan cream cheese. I like the plain Tofutti and Daiya cream cheeses for this purpose. I know some of you don’t care for store-bought vegan cream cheeses. Trust me, I feel you. But with the rest of the ingredients, you will not taste the store-bought stuff in the end.

I originally made this cheesecake recipe with cashews but I have found that raw sunflower seeds work just as well. So now I use raw sunflower seeds primarily; people with nut allergies tend to be able to have sunflower seeds, plus sunflower seeds are less expensive! Yay!

The crust is made from graham cracker crumbs and vegan butter mixed together, then pressed into a parchment lined rectangle loaf pan. I bought my graham crumbs from Bulk Barn and they happened to be vegan-friendly (no honey). It is tough to find graham crackers without honey so if you’re a non-honey-eating vegan, you’ll have to be creative. Maybe find some accidentally-vegan digestive crackers or animal crackers. The cheesecake base is simply blended together until smooth and poured over the crust.

I made a blueberry compote to dress up my cheesecake but do what you like with yours. You could skip the blueberry sauce and drizzle over caramel and chocolate ganache and sprinkle with chocolate shavings and oreo crumbs. You could add fresh strawberries and ice cream. You could blend in maple syrup and top with toasted pecans. Like I said: this your vegan cheesecake and there are no rules!

Bake, cool, slice and drizzle over some extra sauce and you have a most delicious vegan cheesecake to share with friends, family, or no one. This is your vegan cheesecake and I won’t force you to share. Store your leftovers in the fridge where they will stay good for up to a week. Or in the freezer where it should stay good for up to two months. Thaw it at room temperature for about 30 minutes (depends on your room temperature) before serving.

Printable recipe for Vegan Cheesecake with Blueberry Compote – US

Vegan Cheesecake with Blueberry Compote
Serves 8
This delicious baked vegan cheesecake is creamy and dense like New York style cheesecake, but the recipe is super simple and easy. Just blend, throw in a pan and bake! No coconut cream, no tofu, no freezing and thawing. If you’re allergic to nuts, use sunflower seeds instead. Makes 1 5" x 9" rectangle cake.
This recipe uses US measurements; click here for metric amounts.
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Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
For filling
  1. 1 - 8oz tub of Daiya/Tofutti plain cream cheese
  2. 1 cup soaked raw cashews or raw sunflower seeds
  3. 1/2 cup granulated sugar
  4. 3 tablespoons lemon juice
  5. 1/2 tablespoon vanilla extract
  6. 1/4 teaspoon salt (optional)
For crust
  1. 1 cup vegan graham cracker crumbs**
  2. 2 tablespoons vegan butter/margarine
For blueberry sauce
  1. 1/2 cup blueberries, fresh or frozen
  2. 2 tablespoons granulated sugar
Instructions
  1. Preheat your oven to 350F (170C).
  2. Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.
  3. Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.
  4. Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.
  5. Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.
  6. Pour the cream cheese mixture over top and smooth out evenly.
  7. For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.
  8. To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.
  9. Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.
  10. Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.
  11. Serve with reserved blueberry sauce. Enjoy!
Notes
  1. *For soaked cashews or sunflower seeds, soak them in water for 4 hours or more. This will soften them so they blend easily. If you're pressed for time, boil them in water and let cool. Measure 1 cup AFTER soaking and draining the water away.
  2. **If you can't find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Vegan Cheesecake with Blueberry Compote – Metric

Vegan Cheesecake with Blueberry Compote
Serves 8
his delicious baked vegan cheesecake is creamy and dense like New York style cheesecake, but the recipe is super simple and easy. Just blend, throw in a pan and bake! No coconut cream, no tofu, no freezing and thawing. If you’re allergic to nuts, use sunflower seeds instead. Makes 1 12cm x 23cm rectangle cake.
This recipe uses volume metric measurements. I hope to add weights soon. For US amounts, click here.
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
For filling
  1. 1 - 226g tub of Daiya/Tofutti plain cream cheese
  2. 225ml soaked cashews or raw sunflower seeds*
  3. 100g granulated sugar
  4. 10ml vanilla extract
  5. 1/4 teaspoon salt (optional)
For crust
  1. 225cc vegan graham cracker crumbs**
  2. 15ml vegan butter/margarine
For blueberry sauce
  1. 115cc blueberries, fresh or frozen
  2. 2 tablespoons granulated sugar
Instructions
  1. Preheat your oven to 350F (170C).
  2. Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.
  3. Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.
  4. Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.
  5. Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.
  6. Pour the cream cheese mixture over top and smooth out evenly.
  7. For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.
  8. To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.
  9. Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.
  10. Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.
  11. Serve with reserved blueberry sauce. Enjoy!
Notes
  1. *For soaked cashews or sunflower seeds, soak them in water for 4 hours or more. This will soften them so they blend easily. If you're pressed for time, boil them in water and let cool. Measure 1 cup AFTER soaking and draining the water away.
  2. **If you can't find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.
Mary's Test Kitchen http://www.marystestkitchen.com/
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