Vegan Blueberry Cheesecake Sundae – Good Eats

January 11, 2010 separator Recipes

Vegan Blueberry Cheesecake Sundae Recipe

Hi you guys! I’m Naomi Rose, I write a little blog called The Gluttonous Vegan – because I’m a vegan, but I’m a pig. No meals of just nuts and seeds for me, I’m all about the cakes!
Have you ever considered being vegan? I know it seems pretty scary and you’ve can see that big flashing sign that’s shouting at you ‘THAT MEANS NO CHEESE OR ICE-CREAM’. But it’s ok! I miss cheese a lot, and ice-cream, oh man. But there are a lot of people who eat dairy who don’t realise it’s what’s making them sick. Have you got itchy eyes when you wake up? A runny nose you just can’t seem to shift? What about eczema, or a bad stomach that seems to never quite go away? It’s quite possible you could be lactose intolerant.
You could try being vegan for a week as a little test to see! What’s a measly seven days out of your entire life? I’m here to help. If you think you’re up to the challenge, I’ve helped over 50 people so far try it out and over half have stayed vegan. Can you believe that? I’ve got a recipe to share with you to show you how delish it can be, one of my most popular! a cheezecake sundae!
Vegan Blueberry Cheesecake Sundae
Recipe Type: Dessert
Author: Shrimp Salad Circus
Prep time:
Cook time:
Total time:
  • 2 of the 8oz packs of vegan cream cheeze (I always use the Pure brand, it’s the easiest to find and I like it)
  • 1/2 cup vanilla soya yoghurt
  • zest of 2 lemons
  • juice of one decent sized lemon
  • 2 cups biscuit crumbs (I used ginger biscuits, I love em, my american friends-you could easily use graham cracker crumbs here)
  • 1 cup confectioners/icing sugar
  • 2 tsbps cornflour
  • 1/3 cup vegan margarine
  • 1 little box of blueberries
  1. Tip the cream cheeze and yoghurt into a blender for about 30 seconds to get it all beaten nicely (totally do this by hand if you’re blender-less, no biggie). Empty it into a big bowl and add the grated zest and lemon juice and mix again. Slowly add the icing sugar until it’s all thoroughly mixed, then put the cornflour in too. Put in a pan and leave aside while you do the base mix.
  2. Pop the margarine into a small bowl and microwave it for 20 seconds or so to melt it, then tip it into a bowl with the biscuit crumbs.
  3. Once it’s all mixed together, you can really use this to line just about anything!
  4. I did a sundae dish which is super easy, just smush it all into the sides, it sticks to anything.
  5. Once you’ve lined your container of choice, put a decent amount of fresh blueberries in the bottom for a nice little surprise when you’re eating the cheezecake.
  6. Now back to the lemony mix! Put the pan over a medium/low heat and grab a wooden spoon and keep on stirring it while it’s heating. You’ll notice after a few minutes it suddenly gets quite thick, once it’s thick enough that when you stir it, it kind of holds the shape that the spoon’s left in it, it’s ready. If it’s bubbling and the bubbles leave a hole at the top, it’s ready.
  7. Take the pan off the heat and spoon the mix into your sundae dish. Put everything into the fridge to set and after a couple of hours, it’s ready to eat!


  1. Wow ~ this looks and sounds delicious! My son’s girlfriend is a vegan – think she would love this, so I will share with her!

Leave a comment!