This vegan baked blueberry cheesecake is rich, creamy, and remarkably close to the traditional version — and it’s gluten-free. Adapted from Lauren Toyota’s cookbook Vegan Comfort Classics, this indulgent dessert delivers a silky filling, a crunchy oat crust, and a bright blueberry compote. Whether you’re serving it for a special occasion or a cozy weekend treat, it’s sure to impress.

I first met Lauren from the Hot For Food blog at Eat Drink Vegan a couple of years ago. We chatted briefly then, and more recently reconnected in Miami at the SEED summit where we were both speakers. Our conversation wandered from blogging tips to food, and it was a pleasure to spend time with her and friends while we were there.

If you don’t already follow her YouTube channel, it’s worth a visit — Lauren consistently creates thoughtful, creative vegan recipes. Her cookbook, Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face, is full of comforting, crowd-pleasing dishes. Highlights that caught my eye include this Baked Blueberry Cheesecake, Raspberry Funfetti Pop Tarts, The Big Brekky Skillet, and a stuffed crust pizza among many other delicious recipes.

Below I’m sharing the Baked Blueberry Cheesecake recipe as presented in her book. The cookbook is organized into approachable chapters — Badass Brunches, Finger Foods, Veggie Sides & Big Salads, Hearty Soups, Stacked Sandwiches, Oodles of Noodles, The Main Event, Sweet Things (where this cheesecake lives), and Get Saucy! The introduction explains how Hot For Food began and lists the kitchen tools that make the recipes easier to prepare.

The photography in Lauren’s book is mouthwatering, and while the images here are mine (with the exception of the book cover), the recipes themselves are the real attraction. Try the cheesecake recipe below and enjoy a dessert that’s tangy, creamy, and finished with a bright blueberry topping.

Lauren and I will both be at Seed Food & Wine in Los Angeles later this month with many other talented creators. If you plan to attend, be sure to check event details locally. Have a wonderful week!

1 year: Spring Asparagus Herbed Focaccia // 2 years: Cauliflower Lentil Tacos // 3 years: Spicy Teriyaki Chick’n Tacos // 4 years: Empowered Noodle Bowl // 5 years: Vegan Ceviche // 6 years: Fiesta Tofu Frittata

Baked Blueberry Cheesecake

“Making a vegan cheesecake that is indistinguishable from a cheese-cake made from actual cheese is no easy feat. But this is The One, guaranteed. Cherish it! I had all the biggest vegan skeptics I know try it just to be sure, and they didn’t even realize it was vegan. You can serve this tangy, creamy cake with any kind of fruit compote you want, but I’ll always have a soft spot for blueberries.” – Reprinted with permission from Hot for Food Vegan Comfort Classics, copyright 2018 by Lauren Toyota. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Prep Time
30 minutes

Cook Time
55 minutes

Cooling time
4 hours

Total Time
5 hours 25 minutes

Ingredients

For the crust

• 1 cup rolled oats, not quick cooking
• 1/2 cup packed brown sugar
• 1/2 teaspoon sea salt
• 2 tablespoons vegan butter, melted

For the filling

• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup soft tofu
• 1 cup vegan cream cheese
• 1 cup granulated sugar
• 1/4 teaspoon grated lemon zest
• 1/4 cup freshly squeezed lemon juice

For the blueberry topping

• 2 cups fresh or frozen blueberries
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup granulated sugar

Instructions

1. Preheat the oven to 350°F. To make the crust, pulse the rolled oats in a food processor until they form a fine flour with no large pieces. Add the brown sugar, salt, and melted butter, then pulse until the mixture holds together when pinched.
2. Press the crust mixture into the bottom of a 7- or 8-inch springform pan or an 8-inch square baking dish. Line with parchment for easy removal, or bake and serve directly from the dish.
3. For the filling, drain and rinse the soaked cashews. Combine them in a high-powered blender with the soft tofu, vegan cream cheese, sugar, lemon zest, and lemon juice. Blend until completely smooth.
4. Pour the filling over the crust and bake for about 45 minutes, until the edges are lightly golden. The center may still appear slightly soft; it will firm as it cools.
5. Cool the cheesecake completely, then refrigerate for at least 4 hours or overnight. Only remove the springform sides once the cheesecake is fully chilled. Let the cake sit at room temperature for about 30 minutes before serving.
6. To make the blueberry topping, combine the blueberries, lemon juice, and sugar in a saucepan. Simmer over medium heat for about 6 minutes, then let the compote cool before spooning over the cheesecake. There will be enough compote for the top plus extra for individual servings.
7. Store leftovers in the refrigerator for up to 7 days.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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