Blueberry Cheesecake

Oct 10, 2022

Blueberry Cheesecake

Print Recipe
Velvety plant-based cream cheese, honey-crumbled graham crackers and fresh wild blueberries come together to answer all of your prayers by giving you: the best cheesecake you've ever had!
Course Appetizer, Dessert, Snack, Sweets, Treat
Cuisine American
Keyword blueberry, cheesecake, cream cheese, Dairy Free, dessert, fruit dessert, fruits, trader joes, vegan
Prep Time 15 mins
Cook Time 1 min
Cooling time 4 hrs

Equipment

  • Hand mixer
  • Bottom-drop pie baking tin

Ingredients

Filling

  • 32 oz Vegan Cream Cheese (4 containers)
  • 1 1/4 cups Raw Sugar
  • 1 can Coconut Cream
  • 4 TBSP Cornstarch
  • 2 tsp Vanilla Extract
  • 1 TBSP Rice wine vinegar
  • pinch of Salt

Crust

  • 1 1/2 cups Crushed Graham Crackers
  • 1/4 cup Raw Sugar
  • 4 TBSP Vegan Butter melted but not hot

Topping

  • small container Blueberries
  • 3 TBSP Raw Sugar

Instructions

  • Preheat your oven to 350 degrees.
    Start by placing the cream cheese into a large bowl, and grabbing a hand mixer to soften the cheese into a think, combined paste. Add in the rest of the filling ingredients and mixing again until fully blended.
    Set in the fridge.
  • Next, crumb-ify your graham crackers. Form your crust by combining the crushed crackers, butter and sugar. Option to add a pinch of salt to enhance the buttery flavor. Take your pie tin, place a diameter-cut piece of baking paper at the bottom before pressing your crust mixture on top. Be sure to pack it evenly across and fully touching all surface area.
  • Pour your filling into the pie tin, leaving about a quarter inch of space from the rim. Place this into the oven for about 50 minutes. Don't open the oven door during your bake – it will sink your cheesecake!
  • In a small saucepan, bring your blueberries and sugar to a light bubble. Keep the heat fairly low so not to burn the sugars– it should start to break down and become thicker. Cook until it reaches your desired gooey-ness. Set in the fridge until at leas room temperature.
  • Take your cheesecake out after 50 minutes, or until a nice golding top has occurred. Set in the fridge for about 4 hours before pouring a generous topping of your blueberry gravy. Set to cool or cut into immediately for instant satisfaction — enjoy!

Notes

Find the video tutorial here!

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I hold my childlike imagination very close to my heart, and it’s caused me to make science experiments for a living, just as I did for fun with anything I could get my hands on in my kitchen growing up. Only now, instead of Dawn detergents and Hershey’s cocoa powder, it’s butters and essential oils. It’s what lead to Sukha Seat, and to my mom finally trying my creations!

I am a lover of all arts, a try-er of all crafts, and a believer of all things.

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Hi Love, I'm Veronika