Simple but elegant No Bake Blueberry Cheesecake!
It’s that time of year when I start rolling out the No Bake Desserts!
Bonus: This one is also nut free!
Many people ask me why I rarely use cashews in my no bake desserts since they are so good for creamy stable desserts.
Well for one reason, they are so expensive!
Secondly I know several people who are allergic to cashews so I guess I just have this thing where I try to stay away from them.
While I do love the cashew based cakes, this one is unique and tastes just like cheesecake!
And because it is no bake you can use any brand of vegan cream cheese that you like!
Notes for Success:
A spring form pan with no bottom inserted can be used if you do not have a ring mold like I used in the video
For those who want extra blueberry compote to go on each slice of cheesecake, just double the blueberries and sugar part of the recipe below and reserve half of it for the topping
You can use any brand cream cheese you prefer since this is a no bake recipe
Agar is a very sensitive ingredient that when measured improperly it can be the difference between a creamy luscious slice of cheesecake and a hunk of inedible rubber on your plate!
Please read all about agar in the article below before proceeding!
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Lactic acid is another crucial ingredient that transforms our vegan desserts into authentic tangy cheesecakes!
If you cannot get it you can sub in apple cider vinegar instead
For the Crust:
- Graham Crackers or cookies 1½ cups (170g)
- Vegan Butter 4 Tablespoons (56g)
- Granulated Sugar ¼ cup (50g)
For the Cheesecake:
- Vegan Cream Cheese 2 packages (454g)
- 10oz (280g) Vegan White Chocolate
- Full Fat Coconut Milk or any milk alternative of your choice 1 cup (237ml)
- 2 teaspoons Vegan Lactic Acid
- 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)
- First prepare the crust by placing the graham crackers or cookies in a food processor and process to fine crumbs
- Slowly pour the melted vegan butter into the feed tube of the processor while pulsing until it all comes together like wet sand.
- Press this firmly into the bottom of an acetate lined 8" Ring mold
- Refrigerate while you prepare the cheesecake filling
- 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.
- Remove from the heat and reserve.
- 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.
- Add the agar and continue stirring to a smooth mixture and it just starts to bubble slightly.
- Once it starts to bubble, let it come to a full boil stirring constantly for about 20- 30 seconds
- The pour the mixture into the prepared crust and the blueberry compote gets swirled into that
- Refrigerate immediately for at least 3 hours or until set firm enough to unmold and slice.
- Serve with vegan whipped cream or more blueberry compote if desired. *see summary above
Blueberry Cheesecake must be refrigerated at all times for up to 10 days covered
Freeze for up to 1 month wrapped well