Vegan White Chocolate Blueberry Cheesecake

Cheesecake is by far my favorite dessert.

And this Vegan White Chocolate Blueberry Cheesecake may just be my favorite one yet!

New York style cheesecake with a touch of white chocolate added to the batter

With luscious blueberry compote piled on top of each slice!

No affiliation with any product or company listed below

Notes for success:

As you know I always bake my cheesecakes in 7″ x 2″ Cake Pans
However this time I used an 8″ x 3″ cake pan due to the extra thick crust as well as the addition of white chocolate chips to the batter
This made the quantity of batter perfect for the 8″ x 3″ pan
*If you do not want a thick crust going up the sides of the pan, just HALVE the recipe below for the crust portion 

Tofutti Cream Cheese is the only brand I will use for my BAKED recipes. *not sponsored
I have not had success with any other brand in BAKED recipes as they break down into an oily mess when baked.

If you use the Tofutti Copy Cat Recipe for cheesecake as listed below be sure to read the entire article where I explain all the ingredients I am using and why
For those who have a great brand of vegan cream cheese that actually bakes well by all means use that!

Leave out the white chocolate if you can’t get it or don’t like it!
No changes to the recipe are needed!

Clear Jel is modified cornstarch that creates thick, stable pie fillings, sauces, and gravies that stay smooth and don’t separate after heating or freezing unlike regular cornstarch which breaks down quickly
I am using the “cook type” clear jel not instant
You can of course use cornstarch or arrowroot in the same quantities 

Make it gluten free ~ omit the all purpose flour from the cheesecake recipe add 1 tablespoon cornstarch
Be sure to use gluten free graham crackers to make the crust as well!

For a thick crust that also goes up the sides of the pan double the recipe below
PS~ Nabisco Graham Crackers are VEGAN!
There’s No Honey in the recipe, so be sure to check your ingredients list when buying your crackers 

White Chocolate Blueberry Cheesecake

Many people cannot get vegan white chocolate or perhaps you don’t like it? In which case, just leave it out altogether! *It is best to prepare this cheesecake a day ahead of time as it needs to set overnight in the refrigerator before slicing

Prep Time 45 minutes mins

Cook Time 1 hour hr

Inactive Time 1 hour hr

Total Time 2 hours hrs 45 minutes mins

Ingredients  

1x2x3x

For the Crust: *see notes

*If you do not want a thick crust going up the sides of the pan, simply HALVE these 3 ingredients

• 3 cups Graham Crackers 18-20 sheets 280g
• 6 Tbs Granulated Sugar 85g
• 10 Tbs Vegan Butter melted 140g

For the Cheesecake:

• 20 ounces Vegan Cream Cheese 454g
• 2 Tbs Vegan Butter melted 28g
• 1 cup Powder Sugar 120g
• 5 Tbs Clear Jel *cook type see notes 40g
• 4 Tbs All Purpose Flour 28g
• 1 cup Plant Milk 237ml
• 1 teaspoon Vegan Lactic Acid
• 2 teaspoons Vanilla Extract 10ml
• 1 cup Vegan White Chocolate Chips 6oz

For the Blueberry Compote:

• 2 cups fresh or frozen blueberries
• 0-¼ cup Sugar *optional
• 1 teaspoon Cornstarch
• 1 Tbs Water

Instructions 

• Preheat the oven to 350°F & Grease & parchment line an 8″ x 3″ cake pan

• First prepare the graham cracker crust by crushing the graham crackers with the sugar in a food processor to fine crumbs. Add the melted vegan butter & pulse until it resembles wet sand

• Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom & up the sides.

• Freeze while you prepare the cheesecake batter

• Place all of the cheesecake ingredients (except the white chocolate) into the work bowl of your food processor & pulse to blend smooth. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture

• Add the white chocolate chips & pulse a couple times

• Pour the batter into the prepared crust & bake in a water bath in the preheated 350°F oven but immediately turn it down to 335℉. Bake for 60 minutes

• After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes

• Remove the cheesecake & cool completely at room temperature & then refrigerate overnight before unmolding.

• For the blueberry compote place the fresh or frozen blueberries with the optional sugar in a heavy bottom sauce pot & cook over low to medium heat

• Bring to a low boil stirring often to prevent scorching approximately 15-20 minutes on low heat

• Whisk the cornstarch with the water then bring the compote back up to a boil & add the cornstarch mixture, stir while boiling for just about 30 seconds

• Cool compote & store in the refrigerator until needed

• Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges

• Vegan Cheesecakes unmold very easily so flip it onto your serving platter then add the cooled compote to the top

Notes

Please read all the notes for success section above this recipe!
Storage Cheesecake must be kept refrigerated and will stay fresh for up to 1 week