Plant-Based Baked Blueberry Cheesecake
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!
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
Calories: 436kcal | Carbohydrates: 67g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 136mg | Potassium: 606mg | Fiber: 4g | Sugar: 40g | Vitamin A: 45IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg