Blueberry Chia & Biscoff Cheesecake

Vegan, vibrant and perfect for a versatile dessert – here’s how to conjure up this blueberry chia and Biscoff cheesecake

I’m a little obsessed with the vibrant colour of this plant-based dessert! And who doesn’t need a large dollop of Biscoff in their life every now and then. The secret ingredient to the creamy filling is by using soaked cashews, which create the most incredible texture (yes, really).

Note: To soak the cashews, place these in boiled water for at least one hour, topping up here and there if you feel like it. Tough cashews will break your blender or ruin the mixture, so check they’re soft enough before using. If you’re not a fan of chia seeds, you’ll need to replace these with about 30g more of the cream cheese – chia is incredibly absorbent and works to hold the filling together with a firm consistency. Omit at your own risk!

For the base:
• 170g Biscoff biscuits, blended
• 1 tbsp melted coconut oil

For the blueberry chia filling:
• 1.5 cups soaked cashews (leave the cashews in boiled water for 1hr minimum, check they’re super soft before blending).
• 1.5 cups fresh blueberries
• 1/4 cup stevia or xylitol
• 2 tbsp arrowroot powder + 1-2 tbsp water
• 270g vegan cream cheese
• 100g greek vegan yoghurt
• 1/3 cup agave syrup
• 1tsp vanilla extract
• 2-3 tbsp chia seeds

For the base:
1 Blend or mash the Biscoff biscuits until a fine powder is formed
2 Add the coconut oil then mix/blend again
3 Transfer into a small springform pan and use the back of a spoon to smooth down until an even base is formed. Leave in the freezer whilst you make the filling.

For the filling:
1 Add the blueberries and stevia to a pan on medium heat, stirring together until combined. Don’t allow to boil, just stir until both ingredients have created a jam-like texture. After 5-7 minutes, get a bowl and combine the arrowroot powder with 2 tablespoons water. Gently add to the mixture and stir continuously for another five minutes.
2 Once ready, remove from the heat and leave to cool.
3 In a mixing bowl, combine the vegan cream cheese with the yoghurt, agave and vanilla extract. Add your cashews. Mix together then add the cooled blueberry mixture.
4 Transfer to a blender and whizz it all up until a purple filling is formed.
5 Add the chia seeds and stir in.
6 Pour the filling mixture on top of the base, use the back of spoon to smooth down the top.
7 Leave in the fridge either four hours minimum or overnight.
8 Once set, remove from the fridge and add your toppings! I used leftover blueberries, crumbled biscuits and a drizzle of melted biscoff spread to finish this off.

Recipe and images courtesy of Sophie Ritchie, editor

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