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 | At Elizabeth's Table
Serves:
8
Prep:
20
minutes
Cook:
90
minutes
TOtal:
240
minutes
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
- 32oz Silken Tofu
- 1 Cup Nut Butter
- 1 Cup Maple Syrup
- 1 Cup Lemon Juice
- 160g Medjool Dates (12 medium)
- 6 Tablespoons Arrowroot (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
- 1/3 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 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!