Coconut cheesecake with blueberries recipe

There are times when you need a little sweetness in your life - one of those being when it's freezing outside and you need a little cheering up. Add a little flavour to your day with our recipe for a mouthwatering coconut and blueberry cheesecake. It's bound to make short winter days less dreary.


150 g digestive cookies
50 g desiccated coconut (unsweetened)
80 g coconut oil (flavoured)
700 g vegan coconut yoghurt
100 g vegan coconut cream
60 g powdered sugar
10 g agar
100 g vegan white chocolate
1 tsp vanilla extract
100 g frozen blueberries
20 g vanilla sugar
2 tbsp lemon juice
100 g fresh blueberries

Start with 150 g crushed digestive cookies. Add 50 g desiccated coconut and mix. Pour over 80 g coconut oil and mix. Transfer the cookie base into an 18 cm wide cake tin. Press down the cookie mixture to make an even layer. Place it in a fridge for 30 minutes to set. In a saucepan add 700 g vegan coconut yoghurt, 100 g vegan coconut cream, 60 g powdered sugar and 10 g agar. Whisk and bring to a boil.  Let it simmer for 2-3 minutes. Remove from the heat. Stir in 100 g melted vegan white chocolate and 1 tsp vanilla extract. Pour cheesecake filling into a cake tin. Transfer the cheesecake into the fridge for 4 hours to set. In a saucepan add 200 g frozen blueberries, 20 g vanilla sugar and 2 tbsp lemon juice. Mix and bring to a boil. Let it simmer for 8-10 minutes and stir occasionally. When it thickens remove from the heat and stir in 100 g fresh blueberries. Set aside for later. Serve the cheesecake topped with blueberry compote.

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