I absolutely love summer fruit and I’m up for any excuse to incorporate that summer goodness into a recipe. These Vegan Blueberry Cheesecake Bars use fresh blueberries as the topping and boy are they DREAMY. This is a baked vegan cheesecake, which is pretty rare. You can usually find recipes for raw cheesecake recipes (which are still amazing) but sometimes you want a more classic version and just because you are vegan doesn’t mean you should have to miss out. The filling of this vegan blueberry cheesecake is creamy to the MAX. It’s going to be hard to stop after one square, just saying.
Why You’ll Love These Vegan Blueberry Cheesecake Bars
- The centre of this gluten free cheesecake is super creamy and soft. The texture is amazing and it has a slight lemony flavour. You can’t go wrong.
- Although it does take a little bit of time to throw this vegan blueberry cheesecake together, most of that time is the baking time and the setting time (in the fridge). The actual prep for this recipe isn’t overly strenuous! Scouts honour.
- These vegan blueberry cheesecake bars are the perfect way to use up those summer blueberries! And in the winter, use frozen ones so you can eat this cheesecake all year round!
How to make a Gluten Free Cheesecake
No one will ever know that this is a gluten free cheesecake. The crust is flaky, yet holds together. None of that gross gluten free baking where everything falls apart. For this vegan blueberry cheesecake, start with soaking the cashews for the middle layer, and then begin preparing the crust. Simply, add all the ingredients to a bowl and mix together until a crumbly texture forms, but it should stick together when you squeeze it between your fingers/hand. Add the crust to a lined 8×8 pan and press it evenly and firmly into the bottom so that it sticks together. Bake this in the oven just until it is golden on top.
While the base is baking, you can begin to prepare the filling. Once those cashews are feeling soft (after 20-30 minutes in boiling water), drain the water and add the cashews to a high-speed blender. Then add in the rest of the ingredients for the filling. Once blended the filling should be thick and smooth.
When the base is done, turn down the temperature of the oven and add the filling to the base. Tap it a few times on the counter to remove any air bubbles and then pop it into the oven. Now you’re more than halfway through making one hell of a vegan blueberry cheesecake!
Prepare the blueberry topping next. Add all the ingredients except the arrowroot starch/corn starch to a small saucepan over medium-low heat. Let the berries soften and bring to a slight boil, then instantly reduce and simmer for 10 minutes (uncovered). Near the end of the 10 minutes, add in the arrowroot starch to thicken up the mixture. Whisk together, and then set aside.
The vegan blueberry cheesecake will be done baking when the center of the cheesecake is still a little jiggly but only the center. Take it out and let it cool for a few minutes, and then add the blueberry topping. Place it in the fridge for at least 2 hours to set. Then you can dive right in.
See, making a gluten free cheesecake doesn’t have to be hard. It’s straightforward and the end result isn’t some crumbly GF treat that tastes “ok”. It’s a heavenly and dreamy vegan blueberry cheesecake that will knock your socks off!
For more Summer Desserts like this Vegan Blueberry Cheesecake, check these out!
- Raspberry Popsicles
- Raspberry Coconut Sorbet
- Classic Gluten Free and Vegan Ice Cream Sandwiches
- No Bake Key Lime Pie
I’ve really been into fruit picking over the last few months. I’ve lived in the Okanagan for over 10 years and I’ve never picked my own fruit before. I did strawberries back in early July and just last weekend I did cherries. It’s just so dang fun- so some August I want to do peaches or maybe apples in the fall! I didn’t get around to picking blueberries but that for sure is on my list for next summer so I can add my freshly picked blueberries to THIS vegan blueberry cheesecake. How amazing would that be!?
This gluten free cheesecake is absolutely mouthwatering. It checks all the boxes on a classic cheesecake but it’s obviously gluten free and vegan. The filling is smooth, sweet and creamy. The base layer of this vegan bluberry cheesecake has a lovely texture as it holds its own but has that flaky vibe to it as well. And the topping uses fresh blueberries which adds that extra sweetness and pop of colour! This baked vegan cheesecake is a summer treat for the books. It’s bound to bring a smile to your lips while dying your tongue purple!
Vegan Blueberry Cheesecake
- 1 cup almond flour
- 3/4 cup oat flour
- 1/4 tsp sea salt
- 3 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1 1/2 cup coconut cream
- 1 cup raw cashews (soaked beforehand)
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 tbsp arrowroot starch/corn starch
- 2 cups fresh blueberries
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tsp arrowroot starch/ corn starch
- Soak the cashews in boiling hot water for at least 20-30 minutes or until the cashews have softened. Set aside.
- Preheat the oven to 350ºF. Prepare the base. Combine the flours and salt together and then add in the maple syrup and the coconut oil. The base should stick together but still have a crumbly texture. If it is too crumbly add another tbsp of oil. Line an 8×8 square pan with parchment paper and add the base to the bottom of the pan. Press the base evenly on the bottom and bake for 13 minutes or until slightly brown on top.
- Prepare the filling while the base is baking. Drain the water from the cashews and add all the ingredients to a high speed blender. Blend until smooth.
- When the base is done baking, take it out and let sit. Lower the temperature of the oven to 325ºF. Add the filling to the base and evenly spread it over the base. Tap it a few times on the counter to remove any air bubbles. Bake for 25-28 minutes, until it is only slightly jiggly in the middle. Take it out of the oven to cool.
- Prepare the berry topping. Add the blueberries, lemon juice, and maple syrup to a small saucepan over medium-low heat. Once the berries begin to soften bring to a slight boil and then simmer for 10 minutes (uncovered). Near the end of the 10-minute mark add in the arrowroot starch and whisk to thicken the mixture. Let it cool slightly, then add it to the top of the cheesecake.
- Place in the fridge for 2 hours at least to set.
- Cheesecake lasts for 5 days, covered in the fridge.
ohhhh… SO SO SO delicious! Thanks for creating this refreshing and yummy recipe. I still can’t believe how versatile cashews are… wow…