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Chocolate Blueberry Cheesecake


vegan chocolate blueberry cheesecake

By Sunwarrior Last Updated 6-12-24

Chocolate Blueberry Cheesecake

Indulge in a slice of cold, creamy, dreamy goodness with this Vegan Chocolate Blueberry Cheesecake. Perfect for any occasion, this delightful dessert combines a smooth, velvety filling with the bright, sweet flavor of fresh blueberries. Whether you're serving it at a summer picnic, a festive gathering, or simply treating yourself to a special dessert, this cheesecake is sure to impress. Not only is it delicious, but it's also completely plant-based, making it a guilt-free pleasure that everyone can enjoy


For the base:

  • 1 ¼ cups oat flour (you can make it easily by blending oat flakes in a blender)
  • 1 cup ground almonds
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • a pinch of Sea Salt

For the ‘cheese’:

  • 2 2/3 cups cashews, soaked for at least 4 hours
  • 2 tablespoons coconut oil
  • 1 can coconut milk that has been refrigerated for 4 hours
  • juice squeezed from 1 lemon
  • 5 tablespoons maple syrup (or more if you prefer sweeter taste)
  • 1 teaspoon Sunwarrior Coconut Milk Powder
  • 2 tablespoons cornstarch


  • 2 cups fresh blueberries
  • 1 tablespoon coconut oil
  • ½ cup vegan chocolate


  1. Preheat the oven to 350. Line the bottom of a round 9-inch cake pan with parchment paper and leave aside.
  2. To make the base, place all base ingredients in a large bowl and mix thoroughly until dough forms. It should stick together but not stick to your hands. Transfer the dough to the prepared cake pan and using your hands mold it to the bottom to form a base. Then spike with a fork and place in the oven. Bake for 12 min, then take out of the oven and set aside to cool down.
  3. To make the ‘cheese’ layer, place cashews in a food processor, add coconut oil, the top thick part of the coconut milk (you don’t need the remaining liquid), lemon juice, maple syrup, coconut milk powder, and cornstarch. Blend all until smooth and creamy mass forms, which will take a good few minutes. You may want to add more lemon juice or more maple syrup depending on what your flavor preference is, it won’t affect the consistency unless you add loads more.
  4. Transfer the ‘cheese’ to a large bowl and add 3/4 of blueberries, then mix them in thoroughly. When the base has cooled down, fill it with the prepared ‘cheese’ mass, even out the surface and decorate with the remaining blueberries. Place in the freezer for 30 min.
  5. In a small saucepan place 1 tablespoon coconut oil and chocolate and melt on low heat stirring occasionally with a spatula. Take off the heat and leave aside for 5 min.
  6. Take the cake out of the freezer and decorate with melted chocolate on top, then place in the fridge and leave there for at least four hours or ideally overnight. Serve on its own or with a side of vegan chocolate ice cream. Store in the fridge for up to four days.

This Vegan Chocolate Blueberry Cheesecake is a delightful blend of rich, creamy texture and vibrant, fruity flavor. It's a perfect dessert for those looking to enjoy a plant-based treat without sacrificing taste or indulgence. Easy to prepare and even easier to enjoy, this cheesecake will become a favorite at any gathering. Share it with friends and family, or savor a slice all to yourself—either way, it's a deliciously satisfying way to celebrate the sweetness of life. Enjoy every bite!

coconut milk powder

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