Easy vegan Cheesecake with Blueberries

May 4, 2020Melanie

This vegan cheesecake is a delicious and refreshing snack. The cake is perfect for summer, especially filled with berries. Not only the cream cheese cashew filling makes this cheesecake so delicious but combined with a juicy brownie crust and salted caramel this cake tastes simply heavenly. The recipe is simple and can change it as you like.

Cheesecake is my absolute favorite cake next to Apple Pie, so I am happy to present you this delicious cheesecake recipe. This cheesecake is perfect for spring or summer time because the cake is light and airy. Especially combined with fruit, the cake tastes very refreshing and simply delicious. Which fruit goes best with the cheesecake? Berries, mandarin, and cherries. Of course, you can enjoy this vegan cheesecake without any fruit. The recipe is definitely not one of the healthiest recipes on my blog but, as with everything, it’s all about balance :-). You can also make this cheesecake healthier by using a different base and not using salted caramel. I have to say that the salted caramel sauce was a little highlight for me. I am a big fan of classic caramel. The addition of salt gives the caramel a very special touch. I had some of it leftover and I used it as a spread on my banana bread. You can also use it for popcorn, cookies, ice cream, pancakes, and much more.

Which ingredients do you need for this vegan cheesecake?

You can change the cheesecake to your liking. The salted caramel is optional and you can also change the brownie crust. For the cream cheese cashew filling, you only need 7 ingredients. The filling is gluten-free. If you want to make the cake completely gluten-free, you can make a date nut crust. This would also be a healthier version of the cake.

For the Brownie Crust you only need a few simple basic ingredients:

Flour – I prefer to use spelt flour. But you can also use a different type of flour.
Chocolate – For the vegan version, it is best to use dark chocolate. I often use a dark chocolate coating. Don’t you like dark chocolate? Then just use milk rice chocolate.
Sugar – I use classic sugar for the bottom. Would you like to make the brownie crust healthier? Then use a sugar alternative of your choice.
Applesauce – Applesauce is the egg substitute for the brownie crust. The applesauce makes the brownie crust very juicy. Applesauce is also generally suitable as an egg substitute for sweet desserts. You can find more about this on my spelt pancakes blog post!
More ingredients you need: butter, milk, baking powder, salt, vanilla extract

Ingredients for the Cream Cheese Cashew filling:

Cashews – Cashew cream is more nutritious and healthier. Would you like to make the cream without nuts? Then simply add more cream cheese! Cheesecake without baking? Yes, this is possible and this blueberry cheesecake is made with only cashew cream.
Cream Cheese – There are already many plant-based cream cheese alternatives. It does not matter which one you use.
Coconut milk – Only use full-fat coconut milk to make the filling nice and creamy.
Agave syrup – You can also use other sweeteners such as maple or rice syrup.
Other ingredients: butter, cornstarch, vanilla extract, lemon juice, blueberries

Salted caramel is very quick and easy to make with only 4 ingredients:

Butter
Coconut Milk (also the full-fat version) – Alternative: Vegan Cream
Sugar
A little sea salt
Vanilla extract (optional)

If you try another variation of this cheesecake, please let me know in the comments!

How to make Cheesecake with Brownie Crust and Salted Caramel

Make the Brownie Crust

First, melt the chopped chocolate over a water bath. Place the chocolate in a bowl. Make sure that the bowl fits into a pot. Heat some water in the pot and put the bowl on the pot to melt the chocolate. Melt the chocolate on low heat and stir it occasionally. Now add butter, let it melt in the chocolate, and then add sugar and vanilla extract to the chocolate-butter mixture.

Mix dry ingredients together. Add the milk and applesauce. Mix everything well. Now add the chocolate mixture. Mix all ingredients to a creamy mixture and put it into a greased springform pan.

2. Make the cream cheese cashew filling

The cream cheese cashew filling is easy to make. Put all the ingredients for the Cream Cheese Cashew filling in a blender and mix until it´s a smooth cream. Do you want to add fruit? Then add the fruit to the cream and mix well again.

3. Make the salted caramel – a good opportunity to spend the waiting time ?

While you wait for the cake, you can prepare the salted caramel. You’ll need a pot to make it. Be careful to use a wooden spoon and do not leave the salted caramel alone. It needs your full attention :-D. Heat the sugar in a pot and be sure to stir the sugar constantly. Otherwise, it will burn quickly. It takes a few minutes for the sugar to become liquid. Attention: Add the butter and take some distance, it might splash. Let the butter, continue stirring, melt in the mixture and then carefully add the coconut cream. The cream should already be golden brown. Take the pot off the heat, add salt and vanilla extract. Let the salted caramel cool down.

You can store the vegan cheesecake in the fridge for up to 5 days. You can also freeze the cheesecake.

This vegan blueberry cheesecake is

Vegan (without eggs)
with Blueberries
Refreshing
with Caramel
Easy to make
Perfect for Summer
Delicious
a great Birthday Cake

More delicious plant-based dessert ideas that you might also like

How do you like this recipe?

I would be very happy to get feedback from you! If you try this Cheesecake, please leave me a comment with a ⭐️ rating. Are you active on Instagram? If you post a picture of this recipe, please link it to me with @plantiful.heart so I can see your creation! ?

Cheesecake with Blueberries

Course Dessert, Snack

Keyword Blueberry Cheesecake, Brownie Crust, Cheesecake without Eggs, Salted Caramel, Vegan Desserts, Vegan Recipes, Vegetarian

Prep Time30

Cook Time1 5

Total Time1 35

Servings: Pieces

Print Recipe

Ingredients

Brownie Crust

100 gr Spelt Flour
100 gr Butter
100 gr Chocolate
150 gr Sugar
120 gr Applesauce
50 ml Oat Milk
1 tbsp Baking Powder
1 tsp Vanilla Extract
1 pinch of Salt

Cream Cheese Cashew Filling

250 gr Blueberries
250 gr Cream Cheese
200 ml Coconut Milk (full fat) Use the cream
180 gr Cashews
120 gr Agave Syrup
30 gr Butter
15 ml Lemon Juice
1 tbsp Cornstarch
1 tsp Vanilla Extract
1 pinch of Salt

Salted Caramel (Optional)

100 gr Butter
150 ml Coconut Milk (full fat) Use the cream / Alternative: Vegan Cream
150 gr Brown Sugar or refined sugar
1 tsp Salt
1 tsp Vanilla Extract

Instructions

Brownie Crust

Melt chopped chocolate over a water bath. (see the text "Make the brownie crust) if you want to know how I melt the chocolate.
Melt chocolate and stir it occasionally. Now add the butter, let it melt in the chocolate and then add the sugar and vanilla extract to the chocolate-butter mixture.
Mix spelt flour, baking powder, and salt together. Add the milk and applesauce. mix everything well. Now blend everything with the chocolate mixture to a creamy mass.
Put the brownie dough into a greased springform pan. Bake the brownie crust for about 15 minutes.

Cream Cheese Cashew filling

Soak cashews in water for at least 3 hours. Pour off the water and put the cashews as well as cream cheese, coconut cream, agave syrup, butter, lemon juice, cornstarch, vanilla extract, and salt in a mixer. Mix everything to a creamy mixture. Add blueberries to the cream.
Spread the cream on the brownie crust and bake the cheesecake for 50 minutes. If the dough turns brown too quickly, turn the heat down. Bake the cake at a low temperature rather than too high.
It is best to let the cheesecake cool down completely, and the result will be even better if you leave the cake in the fridge overnight or at least for a few hours. That way the cake will be nice and firm.

Salted Caramel (Optional)

You need a pot for the salted caramel. Be careful to use a wooden spoon and do not leave the caramel.
Heat sugar in a pot and make sure to stir the sugar constantly. Otherwise, it will burn quickly in the pot. It takes a few minutes until the sugar is liquid.
Add the butter and take some distance, it might splash. Let the butter, continue stirring, melt in the mixture and then carefully add the coconut cream. The boiled caramel should already be golden brown. Take the pot off the heat, add salt and vanilla extract.
Let the salted caramel cool down. I put very little of it on the cake. You'll definitely have some leftover and you can use it for other treats. You can store it for up to 4 weeks, for example in a jar.

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