Vanilla and Blueberry Vegan Cheesecake

Raw Vanilla and Blueberry Cheesecake


For the base:

  • 200 g oats
  • 1 tbsp maple syrup
  • 3 tbsp coconut oil melted
  • 1/4 tsp salt

For the topping:

  • 200 g cashews soaked for at least 4 hours*
  • 1/2 tin coconut milk the creamy half if possible
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract or flavouring
  • 1 lemon juiced
  • 4 tbsps coconut oil melted

For the blueberry compote:

  • 100 g frozen blueberries
  • 50 ml boiling water


  • Blitz the oats in a food processor or blender for a few seconds until they’re half the size. Add in the coconut oil, salt and maple syrup and mix well. Press into the bottom of a loose-based cake tin. Pop into the freezer.
  • Drain the cashews and add to a blender with the coconut milk, lemon juice, vanilla, coconut oil and maple syrup. Blitz until smooth.
  • Remove the base from the freezer and pour over the cream mixture. Freeze for around 2 hours or until set. Remove from the freezer about half an hour before serving.
  • Add the frozen blueberries to a pan and cover with 50ml of boiling water. Simmer on a medium heat until the berries break down and become a thick consistency. Leave to cool and spoon onto the cheesecake just before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating