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slice of vegan Basque cheesecake on parchment paper

Creamy Vegan Blueberry Burnt Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 70
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegan


This deliciously creamy vegan burnt Basque cheesecake is the easiest cheesecake ever and perfect for beginner bakers and seasoned pros alike! Topped with fresh blueberries, you won’t believe this Basque cheesecake is dairy free and gluten free!


  • 4 cups (32 ounces) vegan cream cheese, room temperature 
  • 1 cup (240 g) dairy free yogurt or vegan sour cream, room temperature
  • 1 cup (240 g) heavy vegan cream or coconut cream
  • 1 cup (200 g) granulated sugar
  • 1/2 cup + 1 tbsp (70 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 2 tsp vanilla bean paste
  • 1/4 tsp sea salt
  • 1 cup fresh blueberries


  1. Prep: Preheat the oven to 415F. Place a piece of parchment paper pressed into an 8″ springform pan. Make sure that the parchment paper is lining the walls of the springform pan. Measure out all ingredients.
  2. Make the batter:  In a stand mixer with whisk attachment or large bowl with a hand mixer, cream together the vegan cream cheese until fluffy, about 3 minutes. Then add in the yogurt and heavy cream and mix again until fluffy. Add in the sugar, cornstarch, vanilla extract, vanilla bean paste, and sea salt, and mix again just until combined and fluffy. Make sure to stop to mix the batter with a silicone spatula and scrape the bottom to ensure everything is combined.
  3. Assemble the Basque cheesecake: Pour the batter into your prepared springform pan, Add the blueberries on top and gently press them into the top of the cheesecake.
  4. Bake: Place the cheesecake onto a baking sheet and into the oven to bake for 60-70 minutes, or until the top of the cheesecake is slightly burnt. The cheesecake will still wiggle, but the middle of the cheesecake will look set. 
  5. Cool: Remove the cheesecake from the oven, and allow the cheesecake to cool at room temperature until it’s no longer hot (around 30 minutes to 1 hour). Then cover the cheesecake and place it into the fridge to set for 4 hours, preferably overnight.
  6. Slice and serve! Remove the cheesecake from the fridge and remove the springform pan. Pull the parchment paper off, and slice and serve your vegan burnt Basque cheesecake. Enjoy! 
  7. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days, or freeze for up to 3 months.


Cream cheese: I recommend using either Kite Hill or Tofutti cream cheese here.

Sour cream: The vegan sour cream I LOVE to use in my baking is Forager Project. Dairy free yogurt will work, but sour cream is really a lovely choice!

Heavy cream: I’ve tested this recipe with both heavy coconut cream (Edward & Sons Heavy Coconut Cream) and vegan heavy cream (sometimes called vegan double cream- look for Plant Crock or Silk!). 

Refined sugar free: You can use maple sugar if you’d like. NOT maple syrup. 

Don’t want berries in your burnt Basque cheesecake? Not a problem! Skip the berries if you’re making this cheesecake around the winter time, and bake it just as the batter.