This Vegan Butterfly Pea Flower Cheesecake is a beautiful dessert with a lovely blue hue, made with cashews, an almond-cassava crust, and a silky coconut-yogurt filling. Easy to make, wholesome, and perfect for special occasions like Valentine's Day, birthday celebrations, or whenever you want to treat yourself.
Making this cheesecake is so easy, yet it looks like edible art! It's a stunning dessert similar to my strawberry cheesecake bars or passion fruit mango cheesecake bars. I enjoy blending the creamy ingredients and butterfly pea flower powder into a silky smooth filling, then watching it set into a beautiful, vibrant blue with purple shades. Every slice feels like a little celebration on a plate.
The first time I made this, I couldn't believe how beautiful the butterfly pea flower powder made the cheesecake. It's subtle, earthy, and perfectly paired with the creamy texture. Plus, it's a dessert that's almost too pretty to eat… almost!
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Ingredients To Make a Cheesecake With Dried Butterfly Pea Flowers:
This treat comes together with simple ingredients and the magic of blue butterfly pea flowers. I'm leaving links to my favorite brands.
- Cassava Flour: Adds a slightly chewy texture to the crust and helps it hold together without being dense.
- Maple Syrup: A natural sweetener that blends beautifully with the almond and cassava flours. It also adds moisture, so the crust bakes up tender. I'm also using some for the filling to complement the subtle earthy taste of the cashews and butterfly pea powder.
- Vanilla Extract: Adds warmth and depth to the crust's flavor. I like to use pure vanilla for the cleanest, most aromatic notes. I'm also using some for the filling to balance the sweetness with subtle floral notes.
- Coconut Oil: Melted into the crust for richness and helps bind the flours together while giving a slight crisp edge when baked. It also helps the filling set beautifully while keeping it soft and creamy.
- Vegan Cream Cheese: It helps form the creamy, indulgent base of the cheesecake filling. I prefer a cashew-based vegan cream cheese for its smoothness, or Kite Hill's, like in my carrot cake cinnamon rolls.
- Raw Cashews: Soaked and drained, they give the filling its silky, rich texture while adding protein and healthy fats.
- Vegan Coconut Yogurt: Adds creaminess and a slight tang to the filling, naturally balancing the sweetness.
- Anima Mundi Butterfly Pea Flower Powder: The star ingredient that gives the cheesecake its deep blue color or purple color. Although usually used to make butterfly pea flower tea, I'm using its color-changing properties to replace artificial coloring, while its subtle flavors and antioxidant properties make the dessert delicious with amazing health benefits. I'm a bit obsessed with these dried flowers. They're known to support your overall well-being, and I can feel the benefits. You can also use it in chia seed puddings, matcha smoothies or lattes, your favorite herbal tea, or add some to your homemade plant-based milk to create a beautiful drink with extra flavor and natural remedies. Use code "NATURALVEGAN" to get 15% off!
See the recipe card for quantities.
How To Make It:
- 1. Bake the Crust: Mix the almond flour, cassava flour, maple syrup, vanilla, and melted coconut oil until a cohesive dough forms. Press firmly into a parchment-lined springform pan and bake until golden at the edges. Let it cool completely before adding the filling.
- 2. Blend the Filling: Combine soaked cashews, vegan cream cheese, coconut yogurt, maple syrup, melted coconut oil, vanilla extract, and butterfly pea flower powder in a high-speed blender. Blend until silky smooth, scraping down the sides as needed for an even texture.
- 3. Assemble the Cheesecake: Pour the filling over the cooled crust and smooth the top. Tap gently on the counter to release any air bubbles.
- 4. Chill to Set: Refrigerate for 6-8 hours or overnight until firm. For a quicker set, freeze for 2-3 hours, then transfer to the fridge before serving.
- 5. Serve: Slice carefully and enjoy chilled. Optionally, add garnishes like fresh herbs, edible flowers, or a drizzle of extra maple syrup for a festive touch.
Top Tips:
- Soak the Cashews Thoroughly: For the creamiest filling, soak them at least 4 hours or overnight. Quick soak in hot water for 1 hour if short on time.
- Use a High-Speed Blender: This ensures a silky smooth filling without any grainy bits. Scrape the sides occasionally for an even texture.
- Press the Crust Firmly: A tightly packed crust helps it hold its shape and prevents crumbling when slicing.
- Don't Skip Chilling: Allowing the cheesecake to set fully in the fridge or freezer gives the filling a firm, sliceable texture.
- Control the Blue Color: Start with the recommended amount of butterfly pea flower powder and adjust next time if you want a deeper hue. A few drops of lemon juice can create a subtle purple gradient for fun color play.
- Work Gently: When pouring the filling over the crust, tap the pan lightly to release air bubbles for a smooth top.
- Optional Garnishes: Top with fresh herbs, edible flowers, or an assortment of berries to enhance presentation and flavor.
Variations And Substitutions:
- Crust Alternatives: Swap almond flour for blanched hazelnut flour or cashew flour for a slightly different nutty flavor.
- Sweet Syrup Options: Instead of maple syrup, use agave nectar, brown rice syrup, or date syrup for natural sweetness.
- Dairy-free Cream Cheese Alternatives: Use cashew cream or vegan ricotta for a slightly tangier filling.
- Butter Substitute: Coconut oil can be substituted for vegan butter in the crust for a richer flavor.
- Adjusting Color: Add a tiny splash of fresh lemon juice to shift the butterfly pea powder from a beautiful blue color to deeper purple tones for a fun, color-changing effect. Lime juice can also work to slightly change the color of this little blue flower.
- Quick Set: For faster preparation, chill the cheesecake in the freezer for 2-3 hours instead of overnight.
Storage:
- Refrigerator: Store the cheesecake covered in a springform pan lid or wrapped with plastic wrap in the fridge for up to 5 days.
- Freezer: For longer storage, freeze the cheesecake (pre-sliced or whole) in airtight containers for up to 1 month. Thaw in the fridge for a few hours before serving.
- Serving Tip: Bring to room temperature for a few minutes before slicing to achieve the creamiest texture.
Equipment Needed:
- Medium Mixing Bowl: To prepare the crust.
- High-Speed Blender: To blend the filling until smooth and creamy.
- 8-inch Springform Pan: For shaping and baking the cheesecake.
- Parchment Paper: To line the pan for easy removal.
- Spatula: For spreading and smoothing the filling.
Recipe FAQs:
Yes! You can use blue spirulina powder or natural blue food coloring, though the flavor will be slightly different, and you will get different shades of color. The vibrant color and the health benefits of whole butterfly pea flowers are the main features, so I hope you give it a try. Plus, you can use the butterfly pea plant to add natural color to other baked goods, or simply enjoy its benefits as a herbal infusion in your green tea, homemade lemonade recipe, or any other healthy drink, like my dragon fruit smoothie. This powder is my favorite way to add a color change to treats and drinks or make a butterfly pea latte.
A high-speed blender guarantees a silky smooth filling. If using a regular blender, blend in batches and scrape the sides frequently for consistent texture.
Run a sharp knife under hot water and wipe dry between cuts for neat, smooth slices, similar to slicing ice cream bars.
Yes! Fresh berries, toasted nuts, edible flowers, lemon slices, or a drizzle of maple syrup all make beautiful and tasty additions and create a layered look.
More Amazing Vegan Cheesecake Recipes To Try Next:
If you try this Butterfly Pea Flower Cheesecake Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Butterfly Pea Flower Cheesecake
Equipment
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup cassava flour
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
For the filling:
- 16 oz vegan cream cheese
- 1 ½ cups raw cashews soaked for at least 4 hours, then drained
- ½ cup thick vegan coconut yogurt
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 2 teaspoons vanilla extract
- 1 tablespoon butterfly pea flower Use code: "NATURALVEGAN" for 15% off
Instructions
Bake the crust:
- Preheat the oven to 350°F. In a medium bowl, mix together almond flour, cassava flour, maple syrup, vanilla, and melted coconut oil until a dough forms. Press firmly into the base of a parchment-lined 8-inch springform pan. Bake for 10-12 minutes or until golden around the edges. Remove from oven and let cool completely.
Make the filling:
- Add soaked cashews, vegan cream cheese, coconut yogurt, maple syrup, melted coconut oil, vanilla extract, and Butterfly Pea Flower powder to a high-speed blender. Blend until silky smooth, scraping down the sides as needed.
Assemble the cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Chill until firm:
- Cover and refrigerate for 6-8 hours, or overnight. Alternatively, freeze for 2-3 hours for a quicker set, then transfer to the fridge before serving.
Serve and store:
- Remove from the pan, slice, and enjoy chilled. Store leftovers in the fridge for up to 5 days or freeze for a longer shelf life.
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