Vegan Blueberry Cheesecake with Apricot Sorbet

Name: Vegan Blueberry Cheesecake with Apricot Sorbet
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 100 gm blueberries; 1 ts semolina; 3-4 apricots or 75 g ready apricot puree; 0.5 gm agar-agar; 50 ml coconut milk; 50 ml almond milk; 5 gm acacia honey; tarragon or mint leaves, fruit, and berries, for garnish

June 10, 2026August 25, 2026 Kateryna Bondar

Course

Desserts

Serves 1 people

Prep time

30m

Cook Time

1h 0m

This cheesecake contains no animal products at all, so it suits vegans and raw-food eaters, yet even committed meat eaters will ask for a slice. The cheese layer here is replaced by coconut and almond milk whipped with agar-agar and acacia honey, and the dessert is topped with thickened blueberry juice.

The contrast is built around berries: a dense blueberry puree thickened with semolina, and a refreshing apricot sorbet. Thanks to the plant base, the dessert stays light despite its rich flavor, and agar-agar gives a clean, sliceable structure without gelatin.

Good to Know

If you don’t have an ice cream maker, freeze the apricot puree in a container, taking it out and stirring every 15 minutes so large ice crystals don’t form.
First soak the agar-agar in a little warm water, otherwise it won’t dissolve well in the milk base.
Ready apricot puree (75 g) is handy in place of fresh apricots out of season; acacia honey can be swapped for agave syrup for a fully vegan version.

Once the cake has set, carefully lift off the pastry ring, pour over the blueberry juice, and garnish with the sorbet, tarragon or mint leaves, fruit pieces, and berries. Serve right away, while the sorbet holds its shape.

Ingredients

Instructions

Push the blueberries through a sieve to make a puree with juice. Heat the juice without bringing it to a boil and thicken it with the semolina.
Make the sorbet. If using fresh apricots, blend them into a puree and pass through a sieve. If you have an ice cream maker, use it. Otherwise, transfer the puree to a lidded container and put it in the freezer. Every 15 minutes, take out the puree and stir so it freezes evenly.
Soak the agar-agar in a small amount of warm water. Beat the coconut and almond milk together with the honey and agar-agar using a mixer. Set a small pastry ring on a plate, pour in the cheesecake mass, and let it set in the fridge.
Once the cake has set, carefully remove the pastry ring and pour the thickened blueberry juice over the cake. Garnish with the sorbet, herbs, fruit pieces, and berries, and serve.

Nutrition: Calories: 220 kcal · protein 4 g · fat 11 g · carbs 28 g (per serving, estimated)