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The only cheesecake recipe you will ever need for the rest of your life, ever again. It’s creamy-smooth and richly decadent, with just the right touch of tartness from lemon and blueberries.

You will need

Serves 8


  • 400g pack McVities plain original digestives
  • 1/2 cup coconut oil, melted and cooled + extra for greasing (sub for melted vegan butter if you don’t like the taste of coconut oil!)


  • 1 cup cashews, soaked overnight and drained
  • 227g tub vegan cream cheese (e.g. Tofutti brand)
  • 1 cup coconut cream
  • 1 1/2 tablespoons cornflour
  • 2 teaspoons vanilla bean paste
  • 2/3 cup agave syrup
  • 1 tablespoon coconut oil
  • Finely grated zest of a lemon
  • 1/4 cup lemon juice

Blueberry compote

  • 1 punnet blueberries
  • 1/4 cup agave syrup
  • 2 tablespoons water

For garnish

  • 1/4 cup edible flowers (optional)

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20 mins to prep

55 mins to bake

2 hours to chill

  1. Step 1

    Preheat oven to 160°C (140°C fan-forced). Line a 20cm brownie pan with baking paper and place on a baking tray.

  2. Step 2

    For the base, place biscuits in a food processor and pulse to a fine crumb. Add melted coconut oil, pulsing to combine. Spoon into prepared pan, spreading evenly with a spatula, before pressing down firmly to create the base. Place in refrigerator for 30 minutes to chill.

  3. Step 3

    For the blueberry compote, combine blueberries, agave syrup and 2 tablespoons water together in a small saucepan over medium heat. Cook for 10 minutes or until blueberries collapse and mixture thickens and becomes jam-like. Remove from heat and allow to cool completely.

  4. Step 4

    For the filling, place cashews, cream cheese, coconut cream, cornflour, vanilla, agave syrup, coconut oil, juice and zest together in a food processor, pulsing until mixture becomes smooth and creamy. Pour over the chilled base, smoothing the top with a spatula.

  5. Step 5

    Dollop the compote on top and using a chopstick gently create swirls through the mixture.

  6. Step 6

    Place in preheated oven and bake for 55 minutes or until cheesecake is just set but still a little wobbly in the centre. Remove from oven and allow to cool for 30 minutes before chilling in the refrigerator for at least 2 hours.

  7. Step 7

    To serve, cut cheesecake into 8 equal sized bars or 16 equal sized squares and top each with edible flowers.

Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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