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

  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!