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Vegan White Chocolate Blueberry Cheesecake

March 29, 2017 By Gretchen 21 Comments

I am definitely in Cheesecake mode lately!

Since I have been testing and perfecting my recipe for Vegan Cheesecake I have so many ideas swirling for different combinations!

This White Chocolate Blueberry Cheesecake may just be my favorite one yet!

Vegan White Chocolate Blueberry Cheesecake

This flavor combination happens to be one of my most popular cheesecake recipes from Gretchen’s Bakery before I went vegan, so I figured let’s see how we can veganize this baby, this way everyone can enjoy it!

So if you are egg sensitive or dairy allergic you came to the right place!

Yay for Vegan!

This cheesecake is seriously creamy and I will bet you no one will ever suspect it is vegan!

It is so close to the real deal and with that addition of apple cider vinegar to achieve that signature tang that cheesecake is known for!


5.0 from 1 reviews
Vegan White Chocolate Blueberry Cheesecake
 
Print
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
Ingredients
  • 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
Instructions
  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
3.5.3226

 

BELOW IS THE RECIPE FOR HOMEMADE BLUEBERRY COMPOTE

CLICK HERE FOR VIDEO TUTORIAL (ALTHOUGH IT IS CHERRY IN THE VIDEO IT IS THE SAME METHOD)

5.0 from 1 reviews
Blueberry Compote
 
Print
Ingredients
  • Fresh or Frozen Blueberries 1½ lbs (600g)
  • Granulated Sugar ¼ cup (50g) *adjust to your taste
Instructions
  1. Place theblueberries and sugar into a heavy bottomed sauce pot, cover and cook over low heat stirring occasionally to prevent scorching
  2. Cook for about 15 - 20 minutes or until the fruit has started to break down slightly.
  3. You will notice a sauce begins to form and it is getting thickened as the cherries cook down
  4. Remove from heat and cool before using
Notes
Refrigerate compote for up to 1 week in a clean airtight container
3.5.3226

 

 

 

 

Filed Under: All Recipes, Cheesecake

Previous Post: « Triple Chocolate Muffins
Next Post: Easy Easter Checkerboard Cake »

Reader Interactions

Comments

  1. L. Novel

    March 29, 2017 at 7:57 pm

    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 🙂

    Reply
    • Gretchen

      March 29, 2017 at 8:55 pm

      thankyou! Ill correct that!

      Reply
  2. V. Gomathy shri

    June 23, 2017 at 6:51 pm

    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

    Reply
    • Gretchen

      June 24, 2017 at 1:16 am

      last ingredient can be the melted white chocoalte

      Reply
  3. Nicholas

    April 28, 2018 at 10:05 pm

    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 🙂

    Reply
    • Gretchen

      April 29, 2018 at 2:35 pm

      Hello, start here for a base cheesecake recipe that is versatile for other flavors CLICK HERE

      Reply
  4. Noya

    May 3, 2018 at 6:46 pm

    Hi
    Thank you very much for sharing
    Can we give up the chocolate?
    Or it will spoil the baking process of the cake

    Reply
    • Gretchen

      May 3, 2018 at 8:08 pm

      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

      Reply
      • Noya

        May 4, 2018 at 7:37 am

        Thank you very much

        Reply
  5. Kasia

    May 7, 2018 at 5:51 pm

    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???

    Reply
    • Gretchen

      May 8, 2018 at 7:46 pm

      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.

      Reply
  6. Garlicdrummer

    September 15, 2018 at 4:49 pm

    Hi there, I doubled the recipe, into a 10″ spring form pan, would there a significant increase in baking time?

    Reply
    • Gretchen

      September 16, 2018 at 9:21 pm

      not too much, maybe 15-20minutes longer? still do the jiggle test though

      Reply
  7. Lauren

    January 20, 2019 at 4:53 am

    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 🙂

    Reply
    • Gretchen

      January 22, 2019 at 7:23 pm

      1½ X all the ingredients and yes to springform, will be fine CLICK HERE FOR MORE

      Reply
  8. Paula Stearn

    September 24, 2019 at 3:16 pm

    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 😀

    Reply
    • Gretchen

      September 24, 2019 at 5:21 pm

      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!

      Reply
      • Paula Stearn

        September 25, 2019 at 5:23 am

        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!! :))

        Reply
  9. Jennifer

    January 25, 2020 at 10:22 pm

    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!!

    Reply
    • Gretchen

      January 26, 2020 at 1:36 am

      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

      Reply

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