Cheesecake is by far my favorite dessert.
And this Vegan White Chocolate Blueberry Cheesecake may just be my favorite one yet!
New York style cheesecake with a touch of white chocolate added to the batter
With luscious blueberry compote piled on top of each slice!
No affiliation with any product or company listed below
Notes for success:
As you know I always bake my cheesecakes in 7″ x 2″ Cake Pans
However this time I used an 8″ x 3″ cake pan due to the extra thick crust as well as the addition of white chocolate chips to the batter
This made the quantity of batter perfect for the 8″ x 3″ pan
*If you do not want a thick crust going up the sides of the pan, just HALVE the recipe below for the crust portion
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes. *not sponsored
I have not had success with any other brand in BAKED recipes as they break down into an oily mess when baked.
If you use the Tofutti Copy Cat Recipe for cheesecake as listed below be sure to read the entire article where I explain all the ingredients I am using and why
For those who have a great brand of vegan cream cheese that actually bakes well by all means use that!
Leave out the white chocolate if you can’t get it or don’t like it!
No changes to the recipe are needed!
Clear Jel is modified cornstarch that creates thick, stable pie fillings, sauces, and gravies that stay smooth and don’t separate after heating or freezing unlike regular cornstarch which breaks down quickly
I am using the “cook type” clear jel not instant
You can of course use cornstarch or arrowroot in the same quantities
Make it gluten free ~ omit the all purpose flour from the cheesecake recipe add 1 tablespoon cornstarch
Be sure to use gluten free graham crackers to make the crust as well!
For a thick crust that also goes up the sides of the pan double the recipe below
PS~ Nabisco Graham Crackers are VEGAN!
There’s No Honey in the recipe, so be sure to check your ingredients list when buying your crackers
White Chocolate Blueberry Cheesecake
Ingredients
For the Crust: *see notes
*If you do not want a thick crust going up the sides of the pan, simply HALVE these 3 ingredients
- 3 cups Graham Crackers 18-20 sheets 280g
- 6 Tbs Granulated Sugar 85g
- 10 Tbs Vegan Butter melted 140g
For the Cheesecake:
- 20 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- 1 cup Powder Sugar 120g
- 5 Tbs Clear Jel *cook type see notes 40g
- 4 Tbs All Purpose Flour 28g
- 1 cup Plant Milk 237ml
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoons Vanilla Extract 10ml
- 1 cup Vegan White Chocolate Chips 6oz
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 0-¼ cup Sugar *optional
- 1 teaspoon Cornstarch
- 1 Tbs Water
Instructions
- Preheat the oven to 350°F & Grease & parchment line an 8" x 3" cake pan
- First prepare the graham cracker crust by crushing the graham crackers with the sugar in a food processor to fine crumbs. Add the melted vegan butter & pulse until it resembles wet sand
- Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom & up the sides.
- Freeze while you prepare the cheesecake batter
- Place all of the cheesecake ingredients (except the white chocolate) into the work bowl of your food processor & pulse to blend smooth. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Add the white chocolate chips & pulse a couple times
- Pour the batter into the prepared crust & bake in a water bath in the preheated 350°F oven but immediately turn it down to 335℉. Bake for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature & then refrigerate overnight before unmolding.
- For the blueberry compote place the fresh or frozen blueberries with the optional sugar in a heavy bottom sauce pot & cook over low to medium heat
- Bring to a low boil stirring often to prevent scorching approximately 15-20 minutes on low heat
- Whisk the cornstarch with the water then bring the compote back up to a boil & add the cornstarch mixture, stir while boiling for just about 30 seconds
- Cool compote & store in the refrigerator until needed
- Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip it onto your serving platter then add the cooled compote to the top
Notes
Just wanted to mention a mistake in the recipe! It says “..getting thickened as the cherries cook down..” It meant to be “berries”, I guess. 😀
Btw will try this cheesecake soon! Vegan baking is much more enjoyable – in my opinion – and healthier. I do not need to be afraid of eggs getting bad, since I am using those different substitutes for them 😀
You inspire me alot Gretchen! Would love to see more vids and stuff in the future 🙂
thankyou! Ill correct that!
Hi Gretchen, Can you please tell me at what stage you are adding white chocolate. I did not understand that part. Thanks in advance for all your prompt answers
last ingredient can be the melted white chocoalte
Last ingredient as in the top after baked and then chilled?? Or in the batter that’s baked?? I watched the video as well and it doesn’t show you adding to the batter, so I’m confused.
Thank you
To make a vanilla cheesecake could I just omit the white chocolate and add vinilla extract? How well does this recipe stand up to being used as a base for other cheesecake flavorings?
Thank you 🙂
Hello, start here for a base cheesecake recipe that is versatile for other flavors CLICK HERE
Hi
Thank you very much for sharing
Can we give up the chocolate?
Or it will spoil the baking process of the cake
It is part of the recipe to help it solidify when cool, so CLICK HERE for a basic cheesecake base you can top with anything
Thank you very much
Hi,
Just came across your website and those cakes look so delicious ?…. I would love to try some of them but can’t use any wheat or rice flour due to allergy… do you have any idea if I can replace wheat flour with amaranths or chick peas flour or any other kind of???
Hey there thanks, I am not avid in Gluten free baking, but what I do know is that it is not that easy to just witch out a GF flour for a gluten flour especially when it comes to vegan baking as well.
Hi there, I doubled the recipe, into a 10″ spring form pan, would there a significant increase in baking time?
not too much, maybe 15-20minutes longer? still do the jiggle test though
Hi, how would I alter the quantities of this recipe for a 9inch baking pan? i also only have springform so would this still work well? Thanks 🙂
1½ X all the ingredients and yes to springform, will be fine CLICK HERE FOR MORE
Hi Gretchen!
I would like to try your recipe this week for a friend’s birthday for the baked blueberry white chocolate cheesecake. In the video you mention vegan sour cream as one of the ingredients but it is not listed in the written recipe. What is the amount of vegan sour cream you use in this recipe.
Many thanks! Paula 😀
Hey thanks for catching that I never updated the recipe when I made the change! here is the updated portion:: 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!
Thank you so much for your reply! I was also wondering if I could use firm silken tofu or if regular firm tofu is preferable?
Thanks again!! :))
Hi Gretchen! I am looking for your New York vanilla cheesecake recipe for non-vegans. But I can’t find it anymore. It says 404 error. Is there any way I could still get that recipe? I love your recipes!!
Hi Jennifer, my non vegan blog is shut down
I just couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore. Many people had been helping through Patreon & PayPal, but at this point it is just not enough to pay for everything to keep it all going.
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use. They were all housed in the database and that has shut down. Sorry
Not to mention I am not comfortable sharing non vegan recipes anymore,
as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the ages!
~Gretchen
Hi Gretchen,
Would agar instead of the flour work in this recipe? If yes how much should I use? Intend to make this and the oreo cheesecake for my sis & husband’s birthday in July.
In addition to substitute agar for the flour, can I use silken tofu instead of firm tofu as I have that in my fridge.
Hi Gretchen! Not sure where the best place to ask a question is. I tried Facebook, but thought I’d try here too. This looks delicious! I was wondering if I could use the white chocolate cheesecake base, add in peppermint extract, and fold in peppermint bark pieces into the batter? To make a white chocolate peppermint bark cheesecake? I had previously made one that was non-vegan, but my sister can no longer eat dairy, so I was looking for a recipe to replace that one.
Hi! Here is always good because sometimes the comments on Facebook get to be too much & I can’t keep up & I miss so many!
I love that idea! Yes to white chocolate peppermint! YUMM! How fantastic! I may have to steal that idea from you! hahaha
So in place of the white chocolate chips, add in the crumbled up bark & a teaspoon or two of the extract! Great! I hope you post a pic to my facebook page when it’s done !
*you can do that in the comments section & I will most likely see it!
Thank you for getting back so quickly! I’m so excited to bake this for my sister for Christmas! You can totally steal this idea! Haha! The non-vegan one was always a big hit at Christmastime. So I have no doubt this will be just as amazing! I will definitely post a photo when I bake this up. Happy Holidays!