Plant-Based Baked Blueberry Cheesecake is a delicious New York style baked cheesecake with a sugar-free blueberry compote on top. A decadent plant-based dessert!
If you've been here a while you know I love cheesecake. It's so rich and decadent and delicious. But personally, when I used to eat 'regular' cheesecake I never felt so good afterwards.
So when I started eating a plant-based diet I knew I needed to make cheesecake. I made a few delicious no-bake cheesecakes, but didn't quite know how to pull of a baked cheesecake.
Many baked vegan cheesecakes use coconut oil, which hardens at room temperature. I, of course, don't want to use oil in my cooking since it's a super processed food. But, at last, I present to you oil-free baked cheesecake!
And the best part, it's covered in a delicious blueberry compote. It's the same tasty compote I used in this Blueberry French Toast. And it's incredible! Let's make it!
The compote is super simple just a few ingredients:
Step 1. Add the crust ingredients to a food processor. Blend until the mixture comes together to form a crust dough.
Step 2. Press the crust into the bottom of a 9-inch springform pan.
Step 3. Blend filling ingredients. Pour into cake pan. Bake at 325 for 90 minutes.
Step 4. Let cool on the counter for 30 minutes, then place in the fridge for at least four hours or overnight.
Step 5. Make the blueberry compote. Boil the water then add the blueberries and cook 2-3 minutes until the blueberries burst. Add the date syrup and lemon juice and cook 2-3 more minutes until the sauce thickens slightly.
Step 6. When the cheesecake and compote are both cool, top the cheesecake with the compote, release the springform pan, serve and enjoy!
Thank you Jesus for decadent desserts using healthy ingredients. Let us enjoy these sweet treats. Amen.
Love cheesecake? Try my no-bake vegan cheesecakes next:
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Plant-Based Baked Blueberry Cheesecake is a delicious New York style baked cheesecake with a sugar-free blueberry compote on top. A decadent plant-based dessert!
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