Since he is now vegan we had to come up with a different plan. This vegan friendly cheesecake is so satisfying. You wouldn’t guess it was vegan! It is so delicious. We will definitely be adding this recipe to his birthday tradition from now on!
- 1½ cups Graham Crackers 1 packet
- 2 tablespoons coconut oil
- Vegan Cheesecake Filling:
- ½ cup raw cashews
- 15 oz can full fat coconut milk* (read note below)
- 2 8 oz containers vegan cream cheese (I used Tofutti’s)
- 1 cup sugar
- 2 tablespoons corn starch
- ¼ cup all-purpose flour
- 1 tablespoon vanilla
- Blueberry Topping**
- ¼ cup cornstarch
- ½ cup granulated sugar
- ½ cup water
- 1 cup blueberries fresh or frozen
For the Crust:
Place the graham crackers in a food processor and pulse until it resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine.
Press the crumb crust into an 9″ springform pan. Distribute evenly across the bottom and up a little on the sides of the pan. Set aside.
For the Vegan Cream Cheese Filling:
Place the raw cashews and the coconut milk in a food processor. Feel free to use the same one you used for the crust. Pulse the food processor for several seconds to break down the cashews. Open the lid and stir down any ingredients that might have risen to the top of the bowl. Now pulse for several seconds, up to a minute until smooth and creamy.
Add the vegan cream cheese and pulse again until smooth and creamy.
Next add the sugar, corn starch, flour, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
Turn your oven to 350F while you let the filling settle for a few minutes.
When the oven is ready, pour the cheesecake filling into the prepared crust.
Wrap the bottom of the pan in aluminum foil, being sure to cover the bottom half of the pan. Place this in a roasting pan and pour hot water around the bottom of the pan. This is a water bath and it will prevent the cheesecake from cracking in the middle.
Bake your cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for up to another hour (or until it’s cooled). Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake cool for at least four hours (or even a full day before slicing and serving.
Serve each slice with Blueberry Sauce. Prepare the Blueberry Sauce by combining the cornstarch, sugar and water in a small saucepan. Stir to combine. Add the blueberries and bring to a boil. Reduce heat to medium-low and simmer for a minute or two until a thick sauce forms. Remove from heat.
* Whatever kind of coconut milk you use, make sure it’s a kind with a lot of fat. It helps if you refrigerate the can before making this recipe because the fat will solidify and you can easily drain the liquid. If there’s a lot of liquid, you will want to drain the liquid, and use that liquid in a smoothie or some other recipe.
**You can also use a pre-made pie filling to top the cheesecake – Just make sure it is vegan friendly.