Viral Upside-Down Blueberry Cheesecake
This Viral Upside-Down Blueberry Cheesecake has everything you love about classic cheesecake, but somehow even better with the fun upside-down presentation. Think double the rich buttery crust, a thick layer of homemade blueberry jam, and an ultra creamy vanilla bean cheesecake filling made dairy-free with Native Forest Organic Simple Coconut Cream.
It may look a little chaotic when you flip it over and crack into the center, but that’s part of the fun. This dessert is creamy, jammy, buttery, dramatic, and surprisingly easy to make.
Why You’ll Love This Cheesecake
- It's completely dairy-free & vegan
- Ultra creamy and rich
- Made with homemade blueberry jam
- It has a double buttery cookie crust
- Fun upside-down presentation!!!
- Perfect make-ahead dessert
Ingredients
Vanilla Bean Cheesecake Filling
- 1 cup Native Forest Organic Simple Coconut Cream (220g)*
- 8 oz vegan cream cheese (225g)
- 1 heaping cup soaked cashews (175g)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Juice and zest of 1/2 lemon
- 2 teaspoons vanilla bean paste or vanilla extract
- Pinch of salt
Blueberry Jam
- 300g blueberries (fresh or frozen)
- 1/4 cup sugar
- Juice of 1/2 lemon
- Splash of vanilla
- Pinch of salt
- 1 tablespoon cornstarch
Crust
- 300g vegan plain cookies
- 100g vegan butter, melted
Instructions
Step 1: Prepare the Crust
Add the cookies to a food processor and pulse until finely crushed. Pour in the melted vegan butter and pulse again until the mixture resembles wet sand.
Line a 7-inch springform pan with parchment paper and lightly grease the sides. Press the crust mixture firmly into the bottom and up the sides of the pan. Set aside.
Step 2: Make the Cheesecake Filling
In a clean food processor, combine the coconut cream, vegan cream cheese, soaked cashews, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt.
Blend until completely smooth and creamy, scraping down the sides as needed. Set aside.
Step 3: Make the Blueberry Jam
Add the blueberries, sugar, lemon juice, vanilla, and salt to a saucepan over medium heat.
Use a potato masher or spoon to gently break down the berries as they cook. Continue cooking until most of the liquid reduces and the mixture thickens slightly.
Add the cornstarch and whisk quickly until smooth and glossy. Continue cooking for another minute or two until thickened. Remove from heat and allow the jam to cool slightly before assembling the cheesecake.
Step 4: Assemble the Cheesecake
Pour about two-thirds of the cheesecake filling into the prepared crust.
Spoon the blueberry jam over the filling in an even layer, then top with the remaining cheesecake filling.
Smooth the top with a spatula.
Step 5: Bake
Wrap the bottom of the springform pan tightly with foil to prevent water from leaking in.
Place the cheesecake into a larger baking dish and pour about 1 cup of water into the outer dish to create a water bath.
Bake at 350°F for 50 to 60 minutes. The center should still have a slight jiggle when finished baking.
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Step 6: Chill & Flip
Transfer the cheesecake to the refrigerator and chill for at least 4 to 5 hours, or overnight for best results.
Before flipping, carefully run a butter knife around the edges of the pan to loosen the cheesecake.
Place a serving plate over the cheesecake and carefully flip it upside down. Remove the springform pan and parchment paper.
Use a spoon to crack into the cheesecake and reveal the creamy blueberry center.
Enjoy!
Notes
Be sure to refrigerate the Native Forest Organic Simple Coconut Cream overnight before using. Scoop out the thick solid cream layer from the top and measure out 1 cup for the recipe.
By @veggieworldrecipes
