No-Bake White Chocolate Blueberry Cheesecake
This rich and creamy vegan blueberry cheesecake combines a graham cracker crust, white chocolate cheesecake filling, and a fresh blueberry compoteno baking required!
Ingredients:
For the Crust:
1 cups 170g graham cracker or cookie crumbs
4 tbsp 56g vegan butter, melted 杻
cup 50g granulated sugar
For the Cheesecake Filling:
2 packages 454g vegan cream cheese 燎
10 oz 280g vegan white chocolate
1 cup 237ml full-fat coconut milk or preferred milk alternative 便
2 tsp vegan lactic acid or apple cider vinegar
cup 100g granulated sugar
tsp agar powder
For the Blueberry Compote:
1 cup fresh or frozen blueberries 𢡄
cup 50g granulated sugar
Instructions:
1 Prepare the Crust:
Place graham crackers or cookies in a food processor and blend into fine crumbs.
Slowly add the melted vegan butter and pulse until the mixture resembles wet sand.
Press firmly into the bottom of an 8″” ring mold lined with acetate. Refrigerate.
2 Make the Blueberry Compote:
In a small saucepan, combine blueberries and sugar over low heat, stirring occasionally until the blueberries soften and release their juices.
Remove from heat and set aside to cool.
3 Prepare the Cheesecake Filling:
In a medium saucepan, combine vegan white chocolate, coconut milk, vegan cream cheese, lactic acid or apple cider vinegar, and granulated sugar.
Stir over medium heat until the chocolate melts and the mixture is smooth.
Add agar powder, continuing to stir until the mixture begins to bubble. Let it come to a full boil for 20-30 seconds, stirring constantly.
4 Assemble the Cheesecake:
Pour the cheesecake mixture over the prepared crust.
Swirl the blueberry compote into the cheesecake filling for a marbled effect.
Refrigerate for at least 3 hours, or until firm.
5 Serve and Enjoy:
Carefully unmold and slice. Top with vegan whipped cream or extra blueberry compote if desired.