Description
A delightful no-bake cheesecake that features creamy vegan white chocolate and fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1½ cups (170g) graham cracker or cookie crumbs
- 4 tbsp (56g) vegan butter, melted
- ¼ cup (50g) granulated sugar
- 2 packages (454g) vegan cream cheese
- 10 oz (280g) vegan white chocolate
- 1 cup (237ml) full-fat coconut milk or preferred milk alternative
- 2 tsp vegan lactic acid or apple cider vinegar
- ½ cup (100g) granulated sugar
- ¾ tsp agar powder
- 1 cup fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
Instructions
- Prepare the Crust: Blend graham crackers or cookies into fine crumbs, then mix with melted vegan butter and press into an 8″ ring mold lined with acetate. Refrigerate.
- Make the Blueberry Compote: Combine blueberries and sugar in a small saucepan over low heat, stirring until blueberries soften. Remove from heat and cool.
- Prepare the Cheesecake Filling: Mix vegan white chocolate, coconut milk, vegan cream cheese, lactic acid, and granulated sugar in a medium saucepan. Heat until chocolate melts, then add agar powder and boil for 20-30 seconds, stirring constantly.
- Assemble the Cheesecake: Pour the cheesecake mixture over the crust and swirl the blueberry compote into the filling. Refrigerate for at least 3 hours or until firm.
- Serve and Enjoy: Unmold and slice the cheesecake. Top with vegan whipped cream or more blueberry compote if desired.
Notes
Store leftovers in the refrigerator, covered, for freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cheesecake, vegan dessert, no-bake cheesecake