This easy, creamy and delicious dessert in the form of a blueberry cheesecake parfait was inspired by my mother who loves cheesecake combined with my adversity for baking. Don’t get me wrong I love getting a recipe online or from a good cookbook and baking elaborate cakes and desserts but it is not my favouyrite to develop gluten free and vegan baking recipes. Maybe you guys have noticed? So this cheesecake parfait is the perfect compromise if you will.

It has got all the most yummy parts of a cheesecake; a biscuit base, a creamy tangy layer of cheesy goodness and a fruity (in this case blueberry-y) topping to brighten it all up and add some freshness. All without the feeling that you could screw it all up when it doesn’t set in the oven. It doesn’t get much better if you ask me.

Feel free to switch up the fruity topping for the parfait. Some classics would be mango and passion fruit or raspberry or strawberry. You could serve the fruits fresh similar to what I’m doing her or make a coulis if you prefer and have a little more patience. Either way it will be scrumptious, I promise!

Malin x

Vegan Blueberry Cheesecake Parfait

Serves 4.



6-8 vegan biscuits such as oat biscuits or digestives or similar, gluten free if required

Blueberry topping:

2 cups frozen blueberries, defrosted

1-2 tbsp liquid sweetener

Creamy layer:

1,5 cup cashews

0,75 cup vegan cream cheese, I used violife brand

4 tbsp agave syrup

3 tsp oat milk

1,5 tbsp lemon juice

0,75 tsp lemon zest

0,25 tsp vanilla powder

To decorate: 

4 small sprigs of fresh mint