Vegan White Chocolate Blueberry Cheesecake
In the video I mentioned using vegan sour cream as one of the ingredients. I have since changed the recipe and have omitted the sour cream, as I did not feel it was necessary to the final result, afterall it is essentially just adding more fat (in the form of oils) that is not needed.
However if you feel you would like to give that version a try, simply omit ¼ cup of the plant milk listed below and add in ¼ cup of vegan sour cream in place. Everything else stays the same!
Serves: 1-7" Cake
  • For the Cheesecake Batter
  • Vegan Cream Cheese 1 package (8oz) (226g)
  • Melted Vegan White Chocolate 1 cup (approx 6 ounces)
  • Firm Tofu half package (7ounces) (196g)
  • Vegan Granulated Sugar ½ cup (100g)
  • Cornstarch 2 Tablespoons (20g)
  • All Purpose Flour 2 Tablespoons (15g)
  • Salt ¼ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Apple Cider Vinegar 2 teaspoons (10ml)
  • Vegan Butter 2 Tablespoons (28g)
  • Milk Alternative scant 1 cup (7 fl oz)
  • For the Crust:
  • Graham Cracakers 1½ cups after crushing to crumbles
  • Sugar ¼ cup (50g)
  • Vegan Butter or Coconut Oil 2 Tablespoons melted
  1. Prepare the crust by combining the crushed graham craackers and the melted vegan butter or coconut oil
  2. Press it into the bottom and sides of a parchment lined and greased 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients (except the white chocolate) into a food processor and process until smooth
  4. Pour into prepared pan and bake in a water bath in a preheated 335°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  5. Remove from the oven and refrigerate overnight before unmolding
  6. For a closer look at how to unmold a cheesecake in a regular cake pan, click here
  7. (Skip to 1:19 in the video for a visual tutorial)
  8. Top with Blueberry Compote (recipe below) and optional Vegan Buttercream rosettes as shown in the picture
Recipe by Gretchen's Vegan Bakery at