One more vegan cheesecake recipe! Today we are making Almond Blueberry Vegan Cheesecake, with a delicious chewy crust, and a marble effect with beautiful colors, and don’t forget about the blueberry jam swirled in that delicious creamy cheesecake.
Do you love vegan cheesecakes? Do you have a favorite vegan cheesecake recipe?
I have a few vegan cheesecake recipes on my blog.
Check them out. They are all very delicious. My favorite has got to be the Fig and Pistachio vegan cheesecake, that features a delicious vegan caramel sauce!
Anyway, this Almond Blueberry Vegan Cheesecake is pretty easy to make. Not counting soaking time for the cashews, and also the setting time in the freezer, this is very quick to make, and will be sure to please any crowds, even non-vegans! My husband loved it. He is not a vegan, or a cheesecake lover.
While we are on the vegan cheesecake topic. Why do we still call this vegan cheesecake? I vote for changing the name to Cashew Cake, instead of cheesecake.
There’s no cheese involved in here, and the taste does not remind me the taste of cheesecake. Can have a similar texture and appearance, but that’s about it! I think that Cashew Cake would be a fine name for this dessert.
However, if I name it Cashew Cake, I probably won’t rank in the search engines when people are searching for vegan cheesecakes, so that’s what I will keep calling it for now. But maybe someday we will stop saying things like: vegan chicken, or vegan cheesecake. If I wanted to eat chicken, I probably wouldn’t be eating vegan, right?
Anyway, that’s just a terminology detail. No big deal.
To get that zebra effect, we start to assemble the cake by pouring some plain batter on the bottom of the pan, then topping it with some of the blueberry batter. And keep alternating until you are out of batter.
Finally, on the top we spoon some of the jam, and use a knife to swirl it in.
Easy just like that.
This is a no-bake vegan cheesecake recipe. Which makes it perfect for upcoming summer. Save this recipe because it might come handy during those hot months of the year, when the blueberry is in season, looking better than ever!
You can definitely use some jam from the store to make this. You will need a bit over a cup of jam. Half of the jam will be blended with half of the cheesecake batter, to make the blueberry vegan cheesecake layer. And the other half of the jam will be swirled into the batter, giving another cool touch to the texture and colors of this delicious vegan cheesecake (or cashew cake, if you will).
The almond flavors give an amazing touch to this cheesecake! Almonds and blueberries go so well together.
What I love the most about this Almond Blueberry Vegan Cheesecake is the incredibly creamy texture. And I am sure you will love it too!
If you wish to check out some more of my Vegan Dessert Recipes, I have been building quite a big collection of them HERE.
Besides the ones I mentioned above that were the delicious Vegan cheesecake recipes, I will tell you some of my favorite paleo/vegan desserts:
- Hazelnut Vegan Chocolate Tart
- Chocolate Mousse Vegan Cupcakes
- Peanut Butter Vegan Truffles
- Chocolate Peanut Butter Vegan Cake
I have many others for you to check out.
Thank you for reading my blog, I hope you have a lovely day. Don’t forget to pin this for later, maybe for your vegan Mother’s Day menu, or for your vegan summer recipes!
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Almond Blueberry Vegan Cheesecake
Vegan Cheesecake Crust
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons flax seeds
- 1/2 cup chopped medjool dates 80 grams, about 4 dates
- 3 tablespoons maple syrup
- 1 tablespoon coconut butter
- 10 oz blueberries frozen or fresh about 2 cups
- 3-4 tablespoons maple syrup
- 2 tablespoons fresh lemon juice optional, you can add water instead
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Almond Blueberry Cheesecake
- 3 cups raw cashews
- 1/2 cup -3/4 cup maple syrup depending on how sweet you like it
- 2/3 cup coconut oil melted
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup coconut cream cold
- 1/2 cup almond butter
Coconut whipped cream
- 1/2 cup coconut cream chilled
- Sweetener of choice
Vegan Cheesecake Crust
You can prepare a pan by lining it with parchment paper on the bottom and on the sides, which will make easier to remove the cheesecake from the pan later.
Add all ingredients to a food processor.
Process mixture until well combined.
Pour it onto a 8” springform pan.
Press it down to evenly coat the bottom of the pan. Make sure you really pack the crust.
Place it in the freezer to firm up.
Mix blueberry, lemon juice (or water), and maple syrup in a small saucepan.
Bring to a gentle boil over medium low heat, stirring.
Let mixture simmer gently for a few minutes, until some blueberries start to pop, and the mixture starts to reduce and get thicker.
Mix cornstarch and water together in a small bowl.
Add cornstarch mixture to pan, keep stirring and simmering over medium low heat for a few minutes, until jam is thick and has a deeper color.
Place in a covered bowl in the fridge until cold.
Divide the jam in half. One half will be processed in the food processor with half of the cheesecake batter. And the other half will be swirled into the batter.
Almond Blueberry Cheesecake
Pour hot boiling water over cashews until they are completely submerged. Let them soak for at least for 4 hours. If you want, you can pour room temperature water over cashews and let them soak overnight, instead.
Once cashews have soaked, drain them and place in the bowl of a food processor.
Add maple syrup, coconut oil, lemon juice, vanilla and almond extracts, coconut cream, and almond butter to the food processor.
Process for a few minutes, scraping in between. You want to process it for a long time so the cheesecake will be super creamy.
Divide the batter in two. Leave half of the batter in the food processor. Add half of the blueberry jam to the food processor. Process both together until the mixture is smooth.
Coconut Whipped cream
Place the coconut cream can in the fridge overnight, or for a few hours, until the cream is very cold and solid.
Open the can and discard the water.
Whip coconut cream with an electric mixer, on high speed, for a couple of minutes.
If desired, you may add sweetener to the whipped cream. You could add a little bit of maple syrup, minding the texture of the cream, since the maple syrup is liquid and will affect it.
You may add powdered sugar but it won’t be paleo any longer, but will still be vegan.
I didn’t add any sweetener, because the cheesecake is sweet and delicious enough.
Pour some of the plain cheesecake batter over chilled crust.
Spread it around.
Top with some of the blueberry cheesecake batter.
Keep alternating and pouring a bit of each batter at a time, to get a zebra marbled effect.
Spread the blueberry jam around the top of the cheesecake.
Use a knife to gently swirl the blueberry jam around. Don’t over swirl or you will mix the cheesecake batters too much and they will lose the marble effect.
Smooth out the top with a small offset spatula.
Cover bowl with plastic wrap. Place it in the freezer to set for at least 4 hours.
As soon as cheesecake has chilled through, you can decorate the top with coconut whipped cream.
*Remember to let cheesecake sit at room temperature for about 20-30 minutes before eating, since it’s frozen, and you want it to soften up a bit.
Store in the freezer for up to 1 month, well covered.
You can also store it in the fridge for up to 5 days.