DIFFICULTY: MEDIUM               PREP TIME: 15 MIN                    TOTAL TIME: 2HRS 30 MIN

It’s finally here! I have been wanting to make a vegan cheesecake and today, there you have it! An amazing, scrumptious and beautiful blueberry vegan cheesecake.

Talk about a treat!

No baking is required folks. I know that baking can be quite a hurdle, so with this cake, you don’t need to worry. This recipe is super quick, easy and simple to make. It’s the perfect summer dessert that you have been waiting for.

I chose to use blueberries because of their gorgeous colour. To get this beautiful purple colour, you need to freeze your blueberries overnight then you saute the frozen blueberries in a non-stick pan with some sugar to make a beautiful syrup.

After the blueberry syrup is thick , you can blend the blueberries in a food processor until they are smooth ( you want to avoid ugly lumps in your cheesecake) and then mix them into the cream.


  • 180 g Oreo cookies
  • 200 g melted vegan butter
  • 200 g blueberries
  • ¼ cup lemon juice
  • 200 g sugar
  • 350 g vegan cream cheese
  • 250 g coconut cream
  • 20 g agar powder
  • 1 tbsp vanilla essence
  • 125 ml hot water
  • 80 g vegan chocolate


  1. Line the bottom of a 20cm pan with a baking sheet. Set aside.
  2. Crush the Oreo cookies with a rolling pin or use a food processor.
  3. Pour the crushed cookies into a food processor, pour melted butter and blend well.
  4. Pour the cookies into a pan and set in the fridge for 30 minutes.
  5. In a pan, pour the blueberries, lemon juice and sugar.
  6. Simmer the blueberries under medium heat until the syrup is thick.
  7. Blend the blueberries in a food processor, set aside the blended blueberries in a bowl to cool down.
  8. In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth.
  9. Pour 250 ml coconut cream into the cream cheese and use an electric mix to blend the ingredients well.
  10. Pour the pureed blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined.
  11. Pour 125 ml of hot water into a cup and add 20 g of agar powder. Mix the agar into the cup until it has fully dissolved.
  12. Pour the dissolved agar into the blueberry mixture. Use a spatula to fold the agar into the mixture.
  13. Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes.
  14. Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake. Enjoy!

Get your ingredients online from The Refillery SA.


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