Blueberry-Coconut Vegan Cheesecake

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This vegan cheesecake is just as creamy and tangy as the conventional versions thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the cheesecake base, the agar must reach a temperature of 208°F to be activated and ultimately set. Don't worry if you don't have a thermometer—just keep the lid on the pot for 3 to 4 minutes until the agar has dissolved thoroughly, and then check the texture. When the agar runs off a rubber spatula without sticking, it's ready to use.

Refrigerate Time:
5 hrs
Total Time:
5 hrs 30 mins
Servings:
12

Ingredients

Crust

  • 6 graham cracker sheets 

  • .50 cup unsweetened desiccated coconut 

  • ¼ cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, melted

Blueberry Swirl

  • 2 cups blueberries (fresh or thawed frozen)

  • cup organic cane sugar

  • 1 teaspoon fresh lemon juice

  • ¼ cup water

  • 4 teaspoons cornstarch 

Filling 

  • 3 (8-ounce) packages Miyoko's Classic Plain Cultured Vegan Cream Cheese 

  • 1 cup well-shaken and stirred coconut milk 

  • 1 cup organic cane sugar 

  • 1 teaspoon grated lemon zest 

  • .50 cup water 

  • 4 teaspoons agar powder 

Directions

Make the crust

  1. Pulse graham crackers and coconut in a food processor until fine crumbs form, about 12 pulses. Add melted butter; pulse to combine, about 6 pulses. Line bottom of a 9-inch springform pan with parchment paper. Spoon mixture into prepared pan, firmly pressing mixture into bottom and about 1/2 inch up sides of pan. Set aside.

Make the blueberry swirl

  1. Cook blueberries, sugar, and lemon juice in a small pot over medium, stirring often, until blueberries release liquid and sugar dissolves, about 4 minutes. Stir together 1/4 cup water and cornstarch in a small bowl. Add to blueberry mixture; cook over medium, stirring constantly, until thick and glossy, about 40 seconds. Remove from heat, and set aside.

Make the filling

  1. Rinse and dry food processor. Combine cream cheese, coconut milk, sugar, and lemon zest in food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed.

  2. Whisk together 1/2 cup water and agar in a small pot with a tight-fitting lid. Cover and bring to a boil over medium-high. Uncover and boil, stirring constantly, until agar is dissolved, mixture is thickened, and a thermometer inserted in mixture registers 208°F, about 1 minute. Working quickly, pour hot agar mixture into cream cheese mixture in food processor; process until combined, about 1 minute. Immediately pour mixture over crust in springform pan. Add 1/4-cup dollops of warm blueberry swirl over filling; swirl together using the tip of a knife.

  3. Refrigerate until firm, at least 5 hours or up to 12 hours. Run an offset spatula around edge of springform pan; release sides of pan, and remove cheesecake.

    Blueberry Coconut Cheesecake
    Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen

Notes

Organic sugar is made using vegan processing methods and will make this cake vegan. Non-organic sugar may be used, if desired.

Make Ahead

Cheesecake can be prepared up to 1 day ahead and kept covered in the refrigerator.

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