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I’m having fun making Vegan recipes with berries! It’s so easy to make vegan blueberry cheesecake. This Easy Vegan Berry Cheesecake Recipe is delicious.
There are many ways to make vegan cheesecake and I had fun thinking of a new recipe. This vegan blueberry cheesecake recipe contains no tofu or cashews! Try it out I know you’ll love it.
Many vegans know jello isn’t vegan due to the gelatin which comes from animal parts. However jello brand pudding mix doesn’t contain gelatin. Jello brand pudding mixes are all vegan. Perfect for vegan blueberry cheesecake recipes.
I used the sugar free version but that’s an optional choice. I used sugar free vanilla pudding mix but you could use white chocolate if preferred. It’s really delicious in vegan cheesecake recipes.
Coconut cream (canned coconut milk) is like the carton coconut milk with less water. It’s thick which makes is great for vegan desserts. I recommend the full fat canned coconut milk over the lite version for the thickest texture. You definitely want thick filling for this vegan blueberry cheesecake.
Coconut milk comes from mature coconut pulp. The pulp is crushed and grated. Canned coconut milk is perfect for making this easy Vegan Berry cheesecake recipe.
Agar Agar comes forms a jelly like substance. This vegetable gelatin comes from red algea coming from seaweed.
Agar powder is the best vegan binder for baking! It’s not expensive and lasts for a long time. You only need a few other easy ingredients for this vegan dessert.
To make the crust you will need almond flour, coconut oil, and stevia. Ingredients for the cheesecake filling you need coconut milk, Agar, and stevia. Also pudding mix, bananas, and blueberries.
Start by making the crust in the cake pan. Line the bottom with parchment paper for easy removal later. Combine all crust ingredients over parchment paper and manually mix.
Use your hands to mix and mold into a crust. Then store in the freezer while you make the vegan cheesecake filling. This will help harden the coconut oil fastest.
In a large mixing bowl combine all vegan cheesecake ingredients and start to blend. Pour this mixture into a large pot and bring to a simmer. You must heat the agar for at least 10 minutes to activate gelatin.
Allow vegan blueberry cheesecake mixture to cool briefly then pour on top of crust in cake pan. Store in refrigerator for a few hours to allow it to harden.
You will love this simple dairy free dessert
Refrigerate all cheesecake ingredients before hand (preferably overnight)
Make sure crust ingredients are at room temperature (especially coconut oil which needs to be liquid form before hand)
Line your cake pan with parchment paper for best removal results
Combine crust ingredients in pan and use hands to mold and form crust
Store in FREEZER to harden coconut oil in the crust
In a large mixing bowl combine all cheesecake ingredients and blend until thoroughly combined
Pour cheesecake batter into a large pot or sauce pan and bring to a simmer (it needs to be heated in order to activate gelatin in agar powder)
Let simmer (while stirring) for a minimum of 10 minutes and remove heat
Allow to cool off for approximately 10-15 minutes in pan (use a whisk to stir in order to prevent sporadic gelatin chunks)
Pour batter on top of crust in cake pan
Allow to chill in refrigerator for several hours (minimum 3) until gelatin fully hardens
Tip* freeze another hour before serving for more of a cheesecake texture and less “jello” texture.
I know you will love it. Enjoy your lovely summer.