A vibrant and creamy plant-based cheesecake with bold lemon-turmeric flavors and a sweet blueberry swirl. It’s pure dessert bliss!
My sister has always loved the idea of cheesecake—the creamy texture and the tangy-sweet flavor, all inside a crunchy crust—but being lactose intolerant meant she could rarely indulge. That all changed when, one year, for her birthday, I made her this lemon-turmeric cheesecake with blueberries. I loved seeing her excitement as she took a bite from her first slice, savoring the bright flavors and creamy texture without any worries. Needless to say, I’ve been asked to make it every birthday since!
This lemon-turmeric plant-based cheesecake with blueberries is a dessert lover’s dream. The tangy citrus notes of the turmeric lemon tart drink marry beautifully with the creamy, nutty richness of cashews, while the swirl of fresh blueberry sauce adds a sweet, fruity burst in every bite. With a subtle golden hue from turmeric and a buttery coconut flour crust, this cheesecake is as stunning as it is delicious.
Perfect for those following plant-based or dairy-free diets, it also caters to health-conscious foodies without sacrificing indulgence. Whether you’re hosting a dinner party or treating yourself, this cheesecake offers a unique twist on a classic dessert that’s sure to impress.
Is This Lemon-Turmeric Cheesecake Healthy?
Made with wholesome ingredients like cashews, coconut oil, and applesauce, this cheesecake delivers a nutrient-packed punch. The cashew base provides healthy fats, plant-based protein, and essential vitamins like magnesium, while turmeric is celebrated for its anti-inflammatory benefits. Plus, swapping traditional sugar for coconut sugar and honey adds a refined sugar-free twist to this sweet treat.
For an even healthier twist, you can replace the honey with maple syrup, or use a date-based crust for natural sweetness without added sugars. This cheesecake proves you don’t have to choose between a luscious dessert and healthy eating. It’s all about balance and smart swaps.
Are Plant-Based Cheesecakes Better Than The OG?
When it comes to cheesecakes, I believe the best ones are plant-based! This recipe reimagines traditional cheesecake by ditching the dairy and eggs for plant-based ingredients that don’t compromise on flavor or texture. Soaked cashews lend a silky smoothness rivaling cream cheese, while flaxseed acts as the perfect egg replacement, binding everything together seamlessly.
But here’s the best part: this cheesecake isn’t just a substitute; it’s an upgrade. The coconut flour crust adds a slightly nutty flavor that elevates the entire dish, and the turmeric infusion brings a surprising depth you won’t find in conventional recipes. There are also plenty of health benefits in every ingredient used, so this cheesecake won’t weigh you down! It’s indulgence that proves plant-based desserts aren’t just good; they’re better.
How To Make Ahead And Store
The cheesecake actually tastes better after chilling overnight, so making it a day in advance is ideal. You can also prepare the crust and blueberry sauce ahead of time and store them separately until you’re ready to assemble and bake. Store the leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, slice the cheesecake and freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before serving.
Serving Suggestions
While this cheesecake is the perfect post-dinner treat all by itself, I like to jazz it up on some nights with a few spoonfuls of Fruit Salad on top. You can also add a Salted Caramel Sauce drizzle if the blueberry sauce looks boring by itself.
Nut butters also pair beautifully with blueberries, so spoon over some Pecan Butter or double up with the Cashew Butter! Finally, for the best drink pairing to have with your cheesecake, try this Coconut Blueberry Mojito With Strawberries.
Ingredients
For The Cheesecake:
- 3 tablespoons flaxseed meal
- 12 1/2 tablespoons (about 1/2 a 10-ounce bottle) REBBL: Turmeric Lemon Tart (about 1/2 a 10-ounce bottle) divided
- 2 1/2 cups roasted cashews soaked in water overnight
- 1 cup unsweetened apple sauce
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup honey
- 2 1/2 tablespoons coconut oil melted
- 1/2 teaspoon ground turmeric
- 1 pinch sea salt
For The Blueberry Sauce:
- 1 cup fresh blueberries
- 2 tablespoons REBBL: Turmeric Lemon Tart
- 1 tablespoon honey
For The Crust:
- 1/3 cup coconut oil softened at room temperature
- 3 tablespoons honey
- 3/4 cup coconut flour (66g) sifted
- 1 pinch sea salt
Instructions
- Preheat your oven to 350℉.
- In a medium bowl, combine the flaxseed meal with 7 1/2 tablespoons of the REBBL: Turmeric Lemon Tart juice. Microwave the juice until just warm, about 30 seconds, then whisk into the flaxseed meal. Place the mixture in the refrigerator to thicken.
- Drain the soaked cashews and add them to a high-powered blender along with the remaining cheesecake ingredients: unsweetened applesauce, coconut sugar, honey, melted coconut oil, ground turmeric, and a pinch of sea salt. Blend on the highest speed until smooth and creamy, scraping down the sides as necessary. Transfer to a large bowl and set aside.
- In a medium saucepan, combine the fresh blueberries with 2 tablespoons of the REBBL: Turmeric Lemon Tart juice. Bring to a boil over high heat, then reduce the heat to medium. Cook, stirring frequently, for 7 minutes. Add the honey, mash the blueberries with a fork, and continue cooking for an additional 3 to 5 minutes, or until the sauce thickens and the blueberries have broken down. Transfer to a small bowl and set aside.
- In a large bowl, use an electric hand mixer to beat the softened coconut oil and honey until smooth and creamy. Add the sifted coconut flour and a pinch of sea salt, stirring until a wet dough forms. Press the dough evenly into a 9-inch springform pan. It may take some time to evenly press out the wet dough. Bake the crust in a preheated oven at 350°F until the edges just begin to turn golden, about 7 minutes.
- When there are about 2 minutes left on the crust baking time, whisk the thickened flaxseed mixture into the cheesecake filling until well combined. Remove the crust from the oven, and if any spots have risen slightly, use a small spoon to gently press them down to ensure an even surface with no cracks. Immediately pour the cheesecake filling over the warm crust, smoothing it out evenly.
- Drop spoonfuls of the prepared blueberry sauce over the top of the cheesecake. Use a sharp knife to gently swirl the sauce into the cheesecake filling to create a marbled effect.
- Bake the assembled cheesecake at 350°F until the edges are set and firm, with the center remaining slightly jiggly, about 45 minutes. Remove from the oven and let cool completely on the counter.
- Once the cheesecake has cooled to room temperature, cover it and refrigerate overnight to fully set.
- After chilling, slice the cheesecake into portions and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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