Blueberry Vegan Cheesecake
Time: 60 min — Difficulty:★★☆ — Portions: 4
Preparation:
1. Preheat the oven to 180°C / 350°F (top/bottom heat).
2. In a large bowl, mix together the flour, cane sugar, salt, and ground hazelnuts.
3. Add the margarine and knead by hand or with a mixer until a crumbly dough forms.
4. Lightly grease a 24 cm springform pan and press the dough evenly into the bottom, creating a slight edge if you prefer.
5. Place the Yellow Sunshine Nature, powdered sugar, vanilla sugar, cornstarch, and frozen blueberries in a blender and blend until smooth and creamy.
6. If the filling is too thick, add a splash of vegan milk and blend again.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for 35–40 minutes, until the filling is set but still slightly wobbly in the center.
9. Allow the cheesecake to cool completely at room temperature.
10. Refrigerate for at least 3 hours, or ideally overnight, until firm.
11. Before serving, garnish with fresh blueberries or a fruit sauce if desired. Enjoy!
Storage: Store in the refrigerator for up to 3 days.
Ingredients (24cm ø springform):
- Crust:
. 200 g (1 ⅔ cups) flour
. 120 g (½ cup + 1 tbsp) cane sugar
. 1 pinch salt
. 125 g (½ cup + 1 tbsp) margarine, room temperature
. 50 g (½ cup) ground hazelnuts
- Filling:
. 300 g Yellow Sunshine Nature
. 100 g (1 cup) powdered sugar
. 300 g (2 cups) frozen blueberries
. 1 tsp cornstarch
. 2 tsp vanilla sugar
. Splash of vegan milk (optional)
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