Blueberry Bliss Vegan Cheesecake with Vanilla Cookie Crust
Prep time
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Blueberry cheesecake with a syrupy blueberry topping. Total blueberry bliss! If you’re using frozen blueberries, then a 12-ounce bag oughta do ya.
Serves: 12 servings
Vanilla Cookie Crust
Blueberry Bliss Vegan Cheesecake Filling
  • ½ cup whole unroasted cashews, soaked in water for 2 to 8 hours or until very soft
  • 1 (12–14 ounce) package non-GMO silken tofu, drained (see post above for soy-free option)
  • 1 cup blueberries
  • ¾ cup sugar
  • ⅓ cup mashed banana (about 1 medium-size banana)
  • ¼ cup lemon juice
  • 3 tablespoons coconut oil, room temperature
  • 2 tablespoons non-GMO cornstarch
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon sea salt
Blueberry Topping
  • ¼ cup sugar
  • 2 cups blueberries
  • 1 tablespoon non-GMO cornstarch
  • 2 tablespoons lemon juice
Vanilla Cookie Crust
  1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan.
  2. In a mixing blow, combine the cookie or graham crumbs and sugar. Drizzle in the oil or melted buttery spread. Use a spoon to thoroughly blend the mixture and moisten the crumbs.
  3. Drizzle in the soy milk and stir again to form a crumbly dough.
  4. Press the crust dough very firmly into the bottom of the pan.
  5. Bake for 10 minutes and move the pan to a cooling rack. Leave the oven on because you’ll be baking the cheesecake in a little bit.
Blueberry Bliss Vegan Cheesecake Filling
  1. While the crust bakes, drain the cashews and pour them into a food processor or blender. Add the tofu, blueberries, sugar, banana, lemon juice, coconut oil, cornstarch, vanilla, and salt. Puree until very smooth; this could take up to 5 minutes depending on your blender.
  2. Pour the filling into the pan with your baked crust.
  3. Bake the cheesecake for 55 to 60 minutes, or until the top is lightly puffed and the edges of cake are pulling away from the pan. Remove it from the oven and let cool on a rack.
Blueberry Topping
  1. As the cheesecake cools, combine all the topping ingredients in a small saucepan. Stirring often, bring the mixture to a boil, so that the blueberries burst.
  2. Lower the heat to a simmer and cook for about 5 more minutes.
  3. Remove the topping from the heat and pour it over the cheesecake.
  4. Let the cake cool until it’s okay to handle, about 30 minutes, and wrap it in plastic wrap. Place it in the fridge to set for about 2 hours.
  5. Once completely set, release the springform and slice the cake with a sharp knife dipped in cold water.
This vegan cheesecake recipe is from the book Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
Recipe by Go Dairy Free at