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Coconut Yoghurt Blueberry Vegan Cheesecakes


Blueberry Compote

  • 1 ½ cup Frozen blueberries
  • ½ cup Water
  • 1 tbsp Coconut sugar

Pastry base

  • 1 cup All purpose flour
  • ¼ cup Coconut oil (solid)
  • ½ tsp Salt
  • 1 tbsp Sugar
  • 3-4 tbsp Ice Water


  • 1 cup Soaked raw cashews (make by soaking raw cashews in boiling water for a few hours or overnight until soft, then drain)
  • 1 cup Cocobella Natural coconut yogurt
  • ¼ cup Coconut oil
  • ¼ cup Maple syrup
  • 1 tsp Vanilla extract
  • 2 tsp Agar agar powder dissolved in 2 tsp of boiling water and slightly cooled


Blueberry Compote Method

  1. Place everything into a saucepan
  2. Stir until the sugar dissolves
  3. Simmer until it thickens and becomes jam like
  4. Take off the heat and allow to cool

Pastry base Method

  1. Place flour, salt, and sugar into a food processor and pulse until combined
  2. Add in the coconut oil and mix so that it resembles small breadcrumbs
  3. Add the water, mix until it’s well combined
  4. Place half the mixture onto baking paper and place another piece on top. Roll out until you get a desired thickness.
  5. Place in greased flan tin and blind bake in oven until golden.
  6. Put aside to cool

Filling Method

  1. Place cashews and coconut yoghurt into food processer and combine until smooth
  2. Add coconut oil, maple syrup, vanilla, and agar agar
  3. Pulse until the mixture is combined and smooth
  4. Pour into cooled pastry shells
  5. Top with blueberry compote
  6. Place in fridge overnight
  7. Decorate with fresh fruit, toasted coconut, and serve!

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