This Vegan Blueberry Cheesecake has a ginger biscuit base, white chocolate cheesecake and blueberry compote on top. It's a creamy, fruity dessert everyone will love. Get the recipe below.
This vegan cheesecake recipe is sure to become one of your favourites. The biscuit base is made with ginger biscuits, the cheesecake layer is sweetened with vegan white chocolate and the compote on top is jam packed full of blueberries. It's a sweet, creamy, fruity sensation.
The recipe was actually inspired by my Vegan Mini Egg Cheesecake. I wanted to take my favourite Easter dessert and make it perfect for all year round! Plus I love blueberries. (Which you can probably tell from all the blueberry recipes on the site! I'll share more of them below.)
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Ingredients
So you've decided you're making my Vegan Blueberry Cheesecake, time to pull together your shopping list!
- ginger biscuits
- vegan butter
- blueberries
- caster sugar
- lemon juice
- vegan cream cheese
- icing sugar
- vanilla paste
- vegan whipping cream
- vegan white chocolate
You can find the full list including quantities in the recipe card below.
Yes, that's quite a few ingredients but you should be able to find them all in your local supermarket.
For vegan cream cheese I like to use Phillidelphia's almond based cream cheese. I use either Elmlea or Oatly for the vegan cream.
Step-by-step instructions
There are quite a few steps to this recipe but I promise the effort is worth it. Just follow them one step at a time and you'll have the perfect cheesecake every time.
- Step 1: Crush the biscuits into fine crumbs then mix with the melted vegan butter. Press this buttery biscuit mix into the bottom of your cake tin and place into the fridge to cool.
- Step 2: Combine all of the compote ingredients into a pan and heat until the sugar has dissolved and it has become thick and syrupy. Pour into a bowl and leave to cool completely.
- Step 3: Whisk together the icing sugar and vegan cream cheese until smooth then add in the vegan cream, beating until it resembles stiff peaks.
- Step 4: Melt the vegan white chocolate, leave it to cool and then add it to the vegan cream cheese/cream mix.
- Step 5: Spoon the filling onto the cheesecake base, spread it out evenly and put in the fridge for at least 6 hours or until set.
- Step 6: Remove from the tin and spoon over the blueberry compote to serve.
Hint: if you're struggling to get the cheesecake out of the tin then warm up the sides and then the tin will slip right off. You can do this just by using the heat from your hands or, if it's really stuck, use a blowtorch to gently heat the tin.
Substitutions
If you don't have all the right ingredients to hand, don't worry, there are a couple of substitutions that you can make.
- Biscuits - I like the flavour of the ginger biscuits with the sweet cheesecake and fruity blueberries but you could use any biscuit, including something more plain like a digestive biscuit.
- Vegan double cream - if you can't get hold of Elmlea or Oatly vegan cream then try coconut cream instead. I use coconut cream in my miniature baked orange and ginger cheesecakes.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Add some zest - citrus fruit goes really well with blueberries so why not add some lemon zest to the cheesecake mix to make it zing!
- Add chocolate shavings - to really bring out the flavour of the vegan white chocolate in the cheesecake, add some vegan white chocolate shavings on top for decoration.
- Add a garnish - if you want to add a garnish I can recommend a sprig of mint or even gold leaf for a really luxe finish.
Equipment
You'll want to use an electric whisk for this recipe or you will have one very tired whisking arm!
You will also need a loose bottomed cake tin otherwise your cheesecake will be trapped inside forever!
Storage
You will want to eat this cheesecake within 2 - 3 days. Just make sure to keep it covered in the fridge during that time.
Top Tip
To test whether or not you've got stiff peaks, lift the electric whisk out of the cream and create a spike. If the spike stays upright then you have stiff peaks!
FAQ
Yes! This will work just as well with frozen blueberries though the compote will take a little longer to cook. Allow 15 minutes.
Yes! Blackberries and strawberries are both a great substitute. Just make sure you don't cook them too long or they will go mushy and you want them to keep their shape. Raspberries don't work so well as they go too soft too quickly.
More blueberry recipes
Love blueberries as much as I do? Try one of these other blueberry recipes
The recipe
Vegan Blueberry Cheesecake
Equipment
- 1 6 inch loose bottomed cake tin
- 1 Electric whisk
Ingredients
For the base:
- 200 g ginger biscuits
- 75 g vegan butter melted
For the blueberry compote:
- 350 g blueberries fresh or frozen
- 100 g caster sugar
- 1 tablespoon lemon juice
- 125 ml water
For the filling:
- 300 g vegan cream cheese
- 50 g icing sugar
- 0.5 teaspoon vanilla paste
- 150 ml vegan whipping cream
- 175 g vegan white chocolate
Instructions
- Crush the biscuits into fine crumbs then place them into a large bowl with the melted vegan butter.
- Mix well to ensure the vegan butter is evenly distributed.
- Press the buttery biscuit mix into the bottom of your cake tin.
- Place the tin into the fridge to cool.
- While the base is cooling, make the blueberry compote by adding all of the ingredients to a saucepan.
- Bring this to a bubble and cook for 10 minutes or until thick and syrupy.
- Take off the heat and place to one side to cool.
- Add the vegan cream cheese and icing sugar to a large bowl.
- Whisk until the icing sugar has dissolved and the vegan cream cheese is smooth.
- Add the vegan cream and beat using an electric whisk until it resembles stiff peaks.
- Melt the vegan white chocolate in a bain marie or the microwave (10 seconds at a time).
- Leave it to cool slightly (so it won't melt the vegan cream cheese/cream mix).
- Carefully fold it into the vegan cream cheese/cream mix.
- Spoon the filling onto the cheesecake base and spread it out evenly.
- Refrigerate for at least 6 hours but ideally overnight.
- Once set, remove the sides of the tin and transfer to your serving plate.
- Spoon over the blueberry compote.
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