Desserts

September 2, 2021

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!

Plant-Based Baked Blueberry Cheesecake

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!

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

Plant-Based Baked Blueberry Cheesecake

Ingredients

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.

Plant-Based Baked Blueberry Cheesecake

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.

Plant-Based Baked Blueberry Cheesecake

Related Recipes

Love cheesecake? Try my no-bake vegan cheesecakes next:

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!

Author:

Elizabeth

Serves:

8

Prep:

20

min

cook:

90

min

total:

240

min

Ingredients

Crust

  • 1 1/2 Cups Oat Flour
  • 1/4 Cup Pecans
  • 1/4 Cup Maple or Date Syrup
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Water

Filling

  • 2 Cups (450 grams) Silken Tofu
  • 1 Cup Coconut Cream
  • 1/2 Cup Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 3 Tablespoons Cornstarch
  • 1/4 Cup Lemon Juice
  • 1 Teaspoon Lemon Extract
  • 1/4 Teaspoon Salt

Blueberry Compote

  • 1 Cup Fresh Blueberries
  • 1/3 Cup Water
  • 1 Tablespoon Date Syrup
  • Juice of a Lemon

Instructions

  1. Add the crust ingredients to a food processor. Blend until the mixture comes together to form a crust dough.
  2. Press the crust into the bottom of a 9-inch springform pan.
  3. Blend filling ingredients. Pour into cake pan. Bake at 325 for 90 minutes.
  4. Let cool on the counter for 30 minutes, then place in the fridge for at least four hours or overnight.
  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.
  6. When the cheesecake and compote are both cool, top the cheesecake with the compote, release the springform pan, serve and enjoy!
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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography