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Dairy-free blueberry cheesecake recipe

49 ratings

If you're looking for an easy dairy-free dessert, this impressive blueberry and lemon cheesecake recipe is exactly what you need. The creamy lemon filling uses soya cream cheese and is drizzled with a bright blueberry compote for an indulgent sweet treat. See method

Serves 8
1 hour to make plus overnight chilling
616 calories / serving
Gluten-free
Dairy-free

Ingredients

200g rolled gluten free oats
5 tbsp runny honey
2 tbsp soft brown sugar
150g soya spread, plus extra for greasing
300g blueberries
75g caster sugar
600g soya cream cheese
250ml soya single cream
½ lemon, finely grated and 3 tbsp juice
100g icing sugar

Each serving contains

Energy
2570kj
616kcal 31%
Fat
41g 58%
Saturates
21g 105%
Sugars
38g 43%
Salt
1.1g 18%

of the reference intake
Carbohydrate 56.8g Protein 8.6g Fibre 4.7g

Method

For the base of the cheesecake, preheat the oven to 150°C. Scatter the oats onto a baking tray lined with nonstick baking paper, scatter over the brown sugar and drizzle over the honey and mix together to make little clumps of oats. Bake for 20-25 mins or until golden brown and crisp. Melt the soya spread in a saucepan, add the toasted oats and mix together well. Butter a 23cm spring form tin and line the base and sides with nonstick baking paper. Press the oat mix into the base of the tin and press down with a cup or potato masher to make an even layer. Chill while you prepare the filling.
For the blueberries, place the caster sugar and 3 tbsp water into a saucepan, bring to the boil and simmer for 2-3 mins or until the caster sugar has dissolved and the liquid is syrupy. Add the blueberries and simmer for 2 mins or until they have softened slightly but not burst. Remove from the heat and strain them over a bowl using a sieve, reserving the syrup and the blueberries and leave to cool completely.
For the filling, place the soya cream cheese into a large bowl with the cream, lemon juice, rind and icing sugar and beat until it is well mixed. Stir in half the softened blueberries and spoon over the chilled base and smooth the surface with a palate knife and chill for 4 hours or overnight if possible.
When you are ready to serve, release the cake from the tin and remove the paper round the sides. Slide the cake out onto a serving plate. Decorate the top of the cheesecake with the rest of the blueberries and drizzle with the reserved blueberry syrup.

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