No Bake Blueberry Cheesecake – Gretchen’s Vegan Bakery

Easy however elegant No Bake Blueberry Cheesecake!

It’s that point of yr to begin rolling out the No Bake Desserts!
Bonus: This one can be nut free!

Many individuals ask me why I hardly ever use cashews in my no bake desserts since they’re so good for creamy secure desserts.

Nicely for one cause, they’re so costly!
Secondly I do know a number of people who find themselves allergic to cashews so I attempt to steer clear of them.

WATCH HOW TO MAKE THIS CHEESECAKE!

Notes for Success:

Many have requested what to make use of as an alternative of white chocolate on this recipe and since it’s a essential ingredient I might suggest to make my different recipe as an alternative CLICK HERE

A spring kind pan with no backside inserted can be utilized when you should not have a hoop mildew like I used within the video

For individuals who need additional blueberry compote to go on every slice of cheesecake
Simply double the blueberries and sugar a part of the recipe beneath and reserve half of it for the topping

You should utilize any model cream cheese you like since this can be a no bake recipe

Agar is a really delicate ingredient that when measured improperly it may be the distinction between a creamy luscious slice of cheesecake and a hunk of inedible rubber in your plate!
Please learn all about agar within the article beneath earlier than continuing! I usually use 900 energy in my recipes

Lactic acid is one other essential ingredient that transforms our vegan desserts into genuine tangy cheesecakes!
If you happen to can’t get it you possibly can sub in apple cider vinegar as an alternative

USING AGAR IN YOUR DESSERT RECIPES

No Bake Blueberry Cheesecake

Prep Time 25 minutes minutes

Inactive Time 3 hours hrs

Whole Time 3 hours hrs 25 minutes minutes

Substances  

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For the Crust:

• 1½ cups Graham Crackers or cookies 1½ cups 170g
• Vegan Butter 4 Tablespoons 56g

For the Blueberry Compote

• 1 cup Blueberries recent or frozen
• ¼ cup Granulated Sugar 50g

Directions 

• First put together the crust by putting the graham crackers or cookies in a meals processor & course of to high quality crumbs

• Slowly pour the melted vegan butter into the feed tube of the processor whereas pulsing till all of it comes collectively like moist sand.

• Press this firmly into the underside of a 7″ spring kind pan, refrigerate when you put together the opposite recipes

• First mix the blueberries & sugar collectively in a small sauce pot over low warmth stirring sometimes till the sugar melts & the blueberries begin to break down and get juicy. Take away from the warmth and reserve.

• Mix the white chocolate, milk, vegan cream cheese, lactic acid & the opposite measure of sugar collectively in a medium sauce pot over medium warmth & stir always whereas the chocolate melts.

• Add the agar & proceed stirring to a clean combination till it simply begins to bubble barely. As soon as it begins to bubble, let it come to a full boil stirring always for about 30 seconds

• Pour the combination into the ready crust & the blueberry compote will get swirled into that

• Refrigerate instantly for a minimum of 4 hours or till set agency sufficient to unmold and slice.

• Serve with vegan whipped cream or extra blueberry compote if desired.

Video

Notes

You’ll want to learn all of the notes for fulfillment part above the recipe
Storage Blueberry Cheesecake have to be refrigerated always for as much as 10 days coated. Freeze for as much as 1 month wrapped properly