Vegan Blueberry Cheesecake

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This baked vegan blueberry cheesecake with great hint of vanilla and lemon will melt in your mouth! It’s so easy to make and absolutely scrumptious! Even my non-vegan husband who claims not to be a “cheesecake fan” said that this was the BEST cheesecake he had ever tasted!

This vegan blueberry cheesecake cake is made up of the cake base that’s flavored with lemon zest, filled with fresh blueberries and soy yogurt cheesecake filling that’s flavored with vanilla seeds from vanilla bean. Such a great anytime treat even for non-vegans!

Here is what you’ll need to make worlds BEST vegan blueberry cheesecake

For the crust

  • 200 g (7.1 oz/ 1 2/3 cups) plain flour (all purpose flour)
  • 1 ½ teaspoons baking powder
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 80 g (2.8 oz/ margarine, room temperature
  • 1 ½ tablespoons water
  • 1 lemon, organic

For the vegan cheesecake filling

  • 250 g (8.8 oz) fresh blueberries
  • 500 g (1.1 lbs) plain soy yogurt, room temperature
  • 1 vanilla bean
  • 80 g (2.8 oz) margarine
  • 3 tablespoons cornstarch (corn flour)
  • 50 g (1.8 oz/ ¼ cup) sugar

How to make blueberry cheesecake vegan

Make the crust for the vegan cheesecake

Start off by lining a 26 cm (10 inch) spring-form (or cake tin with removable base) with a parchment paper at the bottom and grease the sides with margarine.  Next zest the lemon. All you have to do is cut a parchment paper of the same length as the box grater, place it on the side that isn’t finger friendly and grate. Using a parchment paper makes it easier to remove the zest from the parchment paper. On top of that you won’t be having any lemon zest lying around.


In a bowl combine sugar, margarine, water, lemon zest, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough.

Crumble the dough into the prepared cake tin. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Then preheat the oven to 175 ° C (347 °F), with both top and bottom heat.

How to make cheesecake filling for vegan cheesecake

Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds and mix the scraped out seeds with sugar.

In the same bowl that you’ve used to make the cake base (without bothering to clean it), add margarine, sugar and cornstarch and beat until creamy.

Add soy yogurt and whisk until smooth.

Scatter the blueberries over the cake base and pour cheesecake filling evenly over the top.

Bake for 1 hour. Remove from the oven, let cool for about an 1 hour and enjoy!

I actually wanted to decorate my cheesecake with some blueberries, but my 1 year old ate them up. So I sprinkled my blueberry cheesecake vegan with powdered sugar aka. Icing sugar instead. Though this is not really necessary.

Love this vegan cheesecake? Try my Namibian sweet fried dough recipe (vegan), too!

Vegan Blueberry Cheesecake

This baked vegan blueberry cheesecake with great hint of vanilla and lemon will melt in your mouth! It's so easy to make and absolutely scrumptious! Even my non-vegan husband who claims not to be a "cheesecake fan" said that this was the BEST cheesecake he had ever tasted!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: afternoon coffee, afternoon tea, Baking, Dessert
Keyword: baked vegan blueberry cheesecake, how to, plant based cheesecake, vegan cakes
Servings: 8 Servings
Author: Ester from esterkocht.com

Ingredients

For the crust

  • 200 g (7.1 oz/ 1 2/3 cups) plain flour (all purpose flour)
  • teaspoons baking powder
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 80 g (2.8 oz) margarine room temperature plus extra for greasing
  • tablespoons water room temperature
  • 1 lemon organic

For the blueberry cheesecake filling

  • 250 g (8.8 oz) fresh blueberries
  • 50 g (1.8 oz/ ¼ cup) sugar
  • 500 g (1.1 lbs) plain soy yogurt room temperature
  • 1 vanilla bean
  • 80 g (2.8 oz) margarine
  • 3 tablespoons cornstarch (corn flour)

Instructions

  • Make the cheesecake cake base: Start off by lining a 26 cm (10 inch) spring-form (or cake tin with removable base) with a parchment paper at the bottom and grease the sides with margarine. Next zest the lemon. All you have to do is cut a parchment paper of the same length as the box grater, place it on the side that isn’t finger friendly and grate. Using a parchment paper makes it easier to remove the zest from the parchment paper. On top of that you won’t be having any lemon zest lying around.
  • In a bowl combine sugar, margarine, water, lemon zest, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough. Crumble the dough into the prepared cake tin. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Then preheat the oven to 175 ° C (347 °F), with both top and bottom heat.
  • Make cheesecake filling and bake: Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds and mix the scraped out seeds with sugar. In the same bowl that you’ve used to make the cake base (without bothering to clean it), add margarine, sugar and cornstarch and beat until creamy. Add soy yogurt and whisk until smooth. Scatter the blueberries over the cake base and pour cheesecake filling evenly over the top. Bake for 1 hour. Remove from the oven, let cool for about an 1 hour and enjoy!

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.

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