Desserts

Vegan Cheesecake With Blueberry Sauce

For Easter, I spontaneously thought of baking a delicious cake. My grandparents came over for coffee and cake at the weekend and I felt like trying a vegan cheesecake.

And actually it turned out pretty well!

The cake turned out very creamy and tasty and even my grandparents liked it very much. Perfect for any occasion – whether Easter, birthdays, etc.!

How Long Is the Shelf Life of the Vegan Cheesecake?

First of all, it is best to store the cake in the refrigerator and let it cool completely overnight, so that it becomes nice and firm. Only then should you remove it from the mold.

The cheesecake can be kept in the refrigerator for a few days. You could also freeze it and store it in the freezer.

The vegan cheesecake with blueberry sauce is

  • free from refined sugar
  • dairy-free and egg-free
  • easy to prepare
  • also tastes very good to non-vegans
  • very filling
  • creamy

How To Prepare the Vegan Cheesecake With Blueberry Sauce?

First, we take care of the base:

  1. Mix flour, coconut blossom sugar, baking powder and a pinch of salt.
  2. Add margarine and knead with a hand mixer to a dough (if the dough should be too dry, add a little more margarine so that it becomes nice and malleable).
  3. Grease a springform pan (8 inch (20 cm)) with coconut oil. Spread the dough into the greased pan. Set aside.
  4. Preheat the oven to ~ 350 °F (180 °C).

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Now it’s time for the filling:

  1. Melt the margarine briefly in the microwave.
  2. Squeeze one lemon.
  3. First mix the vegan cream cheese with a hand mixer until creamy. Add the vegan skyr and mix again.
  4. Now add coconut blossom sugar, the juice of the squeezed lemon and the margarine and also mix until creamy.
  5. Add cornstarch and continue mixing. Mix until the dough is smooth and creamy.
  6. Then spread the filling on the bottom in the springform pan.
  7. Bake for about 70 minutes.
  8. When the time is up, turn off the oven and leave the cake in the oven for about 30 minutes (the oven door should be slightly open).
  9. After that, it is best to keep the cake in the refrigerator overnight and let it cool completely.

For the sauce:

  1. Defrost the frozen blueberries in a saucepan. Then puree them.
  2. Add coconut blossom sugar and stir
  3. Then add the cornstarch and bring to boil, stirring until slightly thickened.
  4. Allow to cool and enjoy.

In the Mood for Some Cake?

Here you come to the vegan chocolate cake. Or how about a vegan apple cake?

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Vegan Cheesecake With Blueberry Sauce

A delicious dessert for any occasion – creamy, simple and vegan!
Print Recipe
Prep Time 45 mins
Baking Time 1 hr 10 mins
Total Time 1 hr 55 mins
Servings 12 pieces

Ingredients
 

For the Cake Base

  • 1 2/3 cups whole wheat flour (250 g)
  • 1 cup vegan margarine (180 g)
  • 2/3 cup coconut blossom sugar (125 g)
  • 1/2 pkt. baking powder
  • pinch of salt

For the Filling

  • 4 1/8 cups vegan cream cheese e.g. from Simply V (500 g)
  • 1/2 cup coconut blossom sugar (80 g)
  • 2 1/2 cups Alpro Skyr natural (600 g)
  • 3 tbsp. cornstarch
  • 1 fl. oz. lemon juice (30 ml)
  • 1/2 cup vegan margarine (100 g)

For the Sauce

  • 1 1/4 cups blueberries frozen (200 g)
  • 1 1/2 tbsp. cornstarch
  • 1 1/2 tbsp. coconut blossom sugar

Instructions

For the Cake Base

  • Mix flour, coconut blossom sugar, baking powder and a pinch of salt.
  • Add margarine and knead with a hand mixer to a dough (if the dough should be too dry, so it was the case with me, add a little more margarine so that it becomes nice and malleable).
  • Grease a springform pan (8 inch (20 cm) in diameter) with coconut oil. Spread the dough into the greased pan. Set aside.
  • Preheat the oven to ~ 350 °F (180 °C).

Now it's Time for the Filling

  • Melt the margarine briefly in the microwave.
  • Squeeze one lemon.
  • First mix the vegan cream cheese with a hand mixer until creamy. Add the vegan skyr and mix again.
  • Now add the coconut blossom sugar, the juice of the squeezed lemon and the margarine and also mix until creamy.
  • Add the cornstarch and continue to mix. Mix until the dough is smooth and creamy.
  • Then spread the filling on the bottom of the springform pan.
  • Bake for about 70 minutes.
  • When the time is up, turn off the oven and leave the cake in the oven for about 30 minutes (the oven door should be slightly open).
  • After that, it is best to keep the cake in the refrigerator overnight and let it cool completely.

For the Sauce

  • Defrost the frozen blueberries in a saucepan. Then puree them.
  • Add the coconut blossom sugar and stir.
  • Then add the cornstarch and bring to a boil, stirring until slightly thickened.
  • Allow to cool and enjoy.

Nutrition Facts

Calories 432
Carbs 30.1
Protein 8.2
Fat 30.4
Category Desserts
Tags dairy-free, egg-free, vegan

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