No Bake White Chocolate Blueberry Cheesecake
Prep time: 
Total time: 
Serves: serves 10-12 people
 
You can use a springform pan with no bottom inserted if you do not have a ring mold, I do recommendthe acetate though since it will make it much easier and prettier to unmold
For those who want extra blueberry compote to go on each slice of cheesecake, just double the blueberries and sugar part of the recipe and reserve half of it for the topping
Ingredients
  • For the Crust:
  • Graham Crackers 1½ sleeves (approximately 15 crackers)
  • Vegan Butter 8 Tablespoons
  • Granulated Sugar ¼ cup (50g)
  • For the Cheesecake:
  • Vegan Cream Cheese 2 packages (454g)
  • Vegan White Chocolate 10oz (280g)
  • Full Fat Coconut Milk or any milk alternative of your choice 1 cup (237ml)
  • Vegan Lactic Acid 2 teaspoons OR Apple cider vinegar 2 teaspoons
  • Granulated Sugar ½ cup (100g)
  • Agar ¾ teaspoon
  • For the Blueberry Compote
  • Blueberries fresh or frozen 1 cup
  • Granulated Sugar ¼ cup (50g)
Instructions
  1. First prepare the crust by combining the graham crackers and sugar together in a food processor and process to fine crumbs
  2. Slowly pour the melted vegan butter into the feed tube of hte processor while pulsing until it all comes together like wet sand.
  3. Press this firmly into the bottom of an acetate lined 8" Ring mold
  4. Refrigerate while you prepare the cheesecake filling
  5. First combine the blueberries and sugar together in a small sauce pot over low heat stirring occasionally until the sugar melts and the blueberries start to break down and get juicy.
  6. Remove from the heat and reserve.
  7. Combine the white chocolate, milk, vegan cream cheese, lactic acid OR apple cider vinegar and the other measure of sugar together in a medium sauce pot over medium heat and stir constantly while the chocolate melts.
  8. Add the agar and continue stirring to a smooth mixture and it just starts to bubble slightly.
  9. Once it starts to bubble, let it come to a full boil stirring constantly for about 20- 30 seconds
  10. The pour the mixture into the prepared crust and the blueberry compote gets swirled into that
  11. Refrigerate immediately for at least 3 hours or until set firm enough to unmold and slice.
  12. Serve with vegan whipped cream or more blueberry compote if desired. *see summary above
Notes
Cheesecake must be refrigerated at all times for up to 10 days covered

Freeze for up to 1 month wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/no-bake-white-chocolate-blueberry-cheesecake/