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!
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Recipe Features
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, and refined sugar-free
- Decadent vegan dessert - this baked cheesecake is rich and flavorful, covered with a sugar-free blueberry compote it's a deliciously decadent treat
- Oil-free baked cheesecake - most vegan baked cheesecakes use coconut oil to help thicken the cake, but this cheesecake has no oil
Ingredient Notes
Crust
- Oat Flour: The base of the crust is a simple oat flour. You can just blast some oats in your food processor.
- Pecans: Pecans add some texture and tons of toasty flavor to the crust.
- Maple or Date Syrup: for a bit of sweetness. For a completely sugar-free cheesecake use date syrup.
- Salt: to enhance the flavor.
- Water: a bit of moisture brings the crust together.
Filling
- Silken Tofu: Tofu is the key ingredient in this cheesecake. It's thick and creamy and creates a beautiful soft cheesecake texture.
- Coconut Cream: Coconut cream adds another bit of creaminess to the cake. Find coconut cream at the top of a can of coconut.
- Maple Syrup: For sweetness. You can also use date syrup, though this will change the color of the cheesecake.
- Vanilla Extract: for a hint of vanilla flavor.
- Cornstarch: to bind the cheesecake together.
- Lemon Juice: for a tangy flavor like you'd taste in traditional cheesecake.
- Lemon Extract: lemon extract is great to add extra tangy flavor. It gives a burst of lemon flavor without adding too much liquid.
- Salt: to enhance the other flavors.
Blueberry Compote
The compote is super simple just a few ingredients:
- Blueberries: Fresh are great, but you can also use frozen - just omit the water.
- Water: To heat the blueberries and help them burst.
- Date Syrup: For just a hint of sweetness.
- Lemon Juice: For some tang.
How to make Plant-Based Baked Blueberry Cheesecake
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!
Recipe Prayer
Thank you Jesus for decadent desserts using healthy ingredients. Let us enjoy these sweet treats. Amen.
More vegan cheesecakes
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📖 Recipe
Plant-Based Baked Blueberry Cheesecake
Equipment
Ingredients
Crust
- 1 ½ Cups Oat Flour
- ¼ Cup Pecans
- ¼ Cup Maple or Date Syrup
- ⅛ Teaspoon Salt
- 1 Tablespoon Water
Filling
- 32 Ounces Silken Tofu
- 1 Cup Nut Butter
- 1 Cup Maple Syrup
- 1 Cup Lemon Juice
- 12 Medium Medjool Dates 160 grams
- 6 Tablespoons Arrowroot Powder you can also use cornstarch, but I prefer the taste of arrowroot
- 2 Tablespoons Vanilla Extract
- 4 Teaspoons Lemon Zest
- ½ Teaspoon Salt
Blueberry Compote
- 1 Cup Fresh Blueberries
- ⅓ Cup Water
- 1 Tablespoon Date Syrup
- Juice of a Lemon
Instructions
- Add the crust ingredients to a food processor. Blend until the mixture comes together to form a crust dough.
- Press the crust into the bottom of a 9-inch springform pan.
- Blend filling ingredients. Pour into cake pan. Bake at 325°F for 90 minutes.
- Let cool on the counter for 30 minutes, then place in the fridge for at least four hours or overnight.
- 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.
- When the cheesecake and compote are both cool, top the cheesecake with the compote, release the springform pan, serve and enjoy!
Nutrition
Nutrition information is an estimate.
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