Indulge in a creamy and decadent dessert with this vegan cashew cheesecake recipe. Made with a creamy cashew filling, this cheesecake is perfect for vegans and non-vegans alike.
The smooth and silky texture of the cashew cream cheese is complemented with a hint of lemon and vanilla, every bite is a burst of flavor that will leave you wanting more.
If you enjoy cheesecake as much as I do, then you'll also love this tasty vegan pumpkin cheesecake recipe too.
Jump to:
Ingredients
Below are three sets of ingredients. You'll be making a crust, the cheesecake filling, and a blueberry topping. For exact measurements, see the printable recipe card below.
For the crust:
- Flour;
- Powdered sugar
- Coconut oil
For the filling:
- Cashews
- Tofu
- Agave syrup
- Lemon juice
- Cornstarch
- Vanilla soy milk
For the topping:
- Blueberries
- Brown sugar
- Cornstarch
Instructions
Begin by soaking cashews in cold water overnight. Making sure they are softened is a must for making your cheesecake creamy. Once you are ready to begin making your cheesecake, you will preheat your oven to 350°F/180°C.
Create the crust by combining all-purpose flour, powdered sugar, and coconut oil. To make this step easier, you can use a blender or choose to work the mixture by hand. When adding the coconut oil, you may want to heat it gently so it is soft, but not melted.
Take the crust mixture and press it onto the bottom and sides of an 8" round cake pan, ensuring full coverage. Bake the crust in the oven for 15 minutes, then allow it to cool down completely.
For the filling, blend the soaked and drained cashews together with tofu, a pinch of salt, agave, lemon juice, cornstarch, and vanilla soy milk.
Pour the blended mixture on top of the cooled crust, then bake the cheesecake for 40-45 minutes. It should be fully set around the edges but still slightly jiggly in the middle.
Once baked, let the cheesecake cool down for a minimum of 3 hours.
How to make blueberry dessert topping
As for the blueberry topping, cook frozen blueberries with brown sugar and cornstarch over medium-high heat for approximately 3-4 minutes or until the mixture thickens. Allow it to cool down completely.
When ready to serve, pour the blueberry filling over the top of the cheesecake.
Substitutions
This recipe is delicious and perfect as shown, but you may need to make changes for dietary reasons, or because you don't have all of the ingredients on hand. Below are some ideas that work great for each step of the recipe.
For the crust:
- Gluten-free all-purpose flour can be used instead of regular all-purpose flour.
- Maple syrup or another liquid sweetener can be used instead of powdered sugar.
- Vegan butter can be used instead of hard coconut oil.
For the filling:
- Almonds or macadamia nuts can be used instead of cashews.
- Silken tofu can be used instead of regular tofu.
- Maple syrup, agave nectar, or another liquid sweetener can be used instead of agave.
- Lime or orange juice can be used instead of lemon juice.
- Arrowroot powder or tapioca starch can be used instead of cornstarch.
- Any plant-based milk, such as almond or oat milk, can be used instead of vanilla soy milk.
For the topping:
- Fresh or other frozen berries, such as strawberries or raspberries, can be used instead of blueberries.
- Coconut sugar or another sweetener can be used instead of brown sugar.
- Arrowroot powder or tapioca starch can be used instead of cornstarch.
Variations
Here are some possible variations for this delicious vegan cashew cheesecake with a sweetened blueberry topping.
- Instead of blueberry topping, you can try using other fruits such as strawberries, raspberries, blackberries, or peaches. Y
- You can also try making a chocolate ganache or caramel sauce to drizzle on top.
- Substitute the agave syrup with maple syrup, honey (if you're not strictly vegan), or any other liquid sweetener of your choice.
- Add some extra flavor to the filling by adding ingredients like vanilla extract, almond extract, lemon extract, or a blend of spices like cinnamon, or nutmeg.
- Instead of making one large cheesecake, you can make individual mini cheesecakes by using a muffin tin or silicone molds. This is a great option if you want to portion control or if you're serving a crowd.
Storage Tips
The vegan cheesecake can be stored in an airtight container in the refrigerator for up to five days. It's best to store it without the topping, as the blueberries tend to become soggy after a few days.
You can also freeze this cheesecake for up to three months; just make sure to wrap it tightly in plastic wrap before freezing. To thaw, simply place it in the refrigerator overnight.
Equipment
Is your kitchen fully stocked? If not, check out some ideas below to make sure your kitchen is ready to prepare any meal that you desire.
- Mixing bowls
- Measuring cups and spoons
- Blender or food processor
- 8" cake pan or springform pan
- Whisk
- Rubber spatula
Top Tip
The most important part of this process is to let the cashews soak overnight. This will give you the smoothest and creamiest result that is most like the traditional dairy cheesecake.
FAQ
This recipe uses cornstarch as a thickening agent. You can also use arrowroot powder or tapioca starch.
Some options include pine nuts, almonds, macadamia nuts, or sunflower seeds. Follow the same soaking protocol to prepare these to puree as you would cashews.
Related
If you like this dessert, then make sure you check out a few more of my favorites below. Bookmark and make them soon!
Pairing
Nothing beats a nice slice of cheesecake, but should you pair it with something? One of these drinks will be the ideal fit!
Vegan Cashew Cheesecake with Blueberry Topping
Ingredients
For the crust:
- 1 ⅔ cups all-purpose flour
- ¼ cup powdered sugar
- ¾ cup coconut oil
For the filling:
- 2 cups raw cashews
- ¼ cup vanilla soy milk
- ⅔ cup agave
- 1 tablespoon lemon juice
- 1 cup tofu
- 1 tablespoon cornstarch
For the topping:
- 1 cup frozen blueberries
- 3 tablespoon brown sugar
- 1 ½ tablespoon cornstarch
Instructions
- Start by soaking the cashews in cold water overnight.2 cups raw cashews
- Preheat your oven to 180C/350F.
- Combine all-purpose flour, powdered sugar, and coconut oil to form the crust. To make this step simpler, consider using a blender. Alternatively, you can manually work the mixture, gently warming the coconut oil until it softens slightly without completely melting it.1 ⅔ cups all-purpose flour, ¼ cup powdered sugar, ¾ cup coconut oil
- Press the prepared crust onto the bottom and sides of a 20cm/8-inch round cake pan, ensuring even coverage. Place the crust in the oven and bake for 15 minutes, then allow it to cool completely.
- For the filling, blend the soaked and drained cashews together with tofu, a pinch of salt, agave, lemon juice, cornstarch, and vanilla soy milk (or regular soy milk infused with vanilla extract).⅔ cup agave, 1 tablespoon lemon juice, 1 cup tofu, 1 ½ tablespoon cornstarch, ¼ cup vanilla soy milk
- Pour the blended filling onto the cooled crust and bake the cheesecake for 40-45 minutes until the edges are fully set but the center remains slightly jiggly.
- Let the cheesecake cool for a minimum of 3 hours.
- To create the blueberry topping, cook frozen blueberries with brown sugar and cornstarch over medium-high heat for 3-4 minutes or until the mixture thickens. Allow it to cool down completely.1 tablespoon cornstarch, 1 cup frozen blueberries, 3 tablespoon brown sugar
- Just before serving, generously pour the blueberry filling over the cheesecake.
Video
Notes
- Make sure the cashews are raw and soak for at least 8 hours to soften enough to create the creamy texture of cheesecake that you expect.
- Top with the homemade blueberry topping, or any preferred fruit topping.
Nutrition
Food Safety
Preparing food at home requires safe practices just like it would in any restaurant. Below are some of our top tips for sanitizing your space.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
Tina
What firmness for the tofu?
Katie Hale
Firm
Bonnie Luitze
Is there a way to make this without coconut oil? Any subs?
Katie Hale
The crust can be made with vegan butter or shortening if you prefer.