Cheesecake lovers, where you at?
I love a good cheesecake. Baked, raw or traditional, I’ll eat one any day – haha!
This recipe combines a baked cheesecake into bar form, with magical swirls of bursting blueberries which don’t only look gorgeous, but taste OUT OF THIS WORLD good!
A buttery biscuit base, vanilla and blueberry swirl baked cheesecake filling topped with some easy blueberry compote. The baked filling has a ‘New York cheesecake’ feeling and flavour to it. It’s ultra-creamy and melts in your mouth. It’s one of those desserts you’ll be going back for more!
This cheesecake is:
- Gelatin free
- 100% vegan
- Made using tofu (see notes*)
- Easy to make
- Can be made gluten-free (if you use gluten-free biscuits in the base)
- Bursting with fruity blueberries
These bars are a serious winner if you love baked cheesecakes.
- Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
- Tofu: My favourite tofu to use for cheesecakes is silken tofu. It’s soft and makes for a really creamy cheesecake. My favourites are ‘Clearspring Organic Tofu’, ‘Satono Tofu’. Any tofu that comes in a box will be perfect, just make sure you drain the water from the tofu before use. If you don’t, the cheesecake maybe soft but still extremely tasty!
- Cream cheese- To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
Baking time: 45-50 minutes
Ingredients for the base
- 160g of Digestive biscuits (you can use gluten-free)
- 60g of dairy-free butter/margerine
Ingredients for the blueberry compote
- 200g of fresh blueberries (you can use frozen)
- 80g of caster sugar
- 1 tablespoon of cornflour
- 1 tablespoon of water
Ingredients for the cheesecake filling
- 180g of cashew nuts (see notes*)
- 240g of dairy-free cream cheese (see notes*)
- 250g of silken tofu (see notes*)
- 100g of caster sugar
- 1 teaspoon of vanilla extract
1. Line a 9×9 inch square baking tin with greaseproof paper. Allow the paper to hang on either side of the tin. This makes it easy to remove the cheesecake once baked.
2. Add the dairy-free butter/margarine into a small saucepan, place on the hob over low/medium heat and melt.
3. Place the biscuits into a food processor, blend until fine then pour in the melted dairy-free butter and blend until like wet sand. The mixture should hold together.
4. Pour into the lined tin and pack in very tightly.
The tighter the mixture is packed, the less likely it is it will crumble when you cut the cheesecake.
Place into the fridge whilst you make the compote.
Method (blueberry compote)
1. Place the blueberries into a medium-sized saucepan and sprinkle over the sugar.
In a small bowl, mix together the cornstarch and water into a paste and add it into the pan with the blueberries.
2. Place ontop of the hob over medium to high heat and bring to a boil. This will take around 5-8 minutes. Keep stirring with a heat-proof spatula or wooden spoon to prevent the mixture from sticking and burning.
It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce. If it’s too thick, add a teaspoon of water.
Store in a sealed container in the fridge before use.
Method (cheesecake filling)
1. Preheat oven to 180 degrees c fan. Drain and rinse the cashew nuts and place them into a high-speed blender or food processor along with the dairy-free cream cheese, tofu, sugar, and vanilla.
Blend until smooth. I use a Kitchenaid Artisan Power Plus Blender.
2. Pour half of the filling on to the base and level off with the back of a spoon or off-set spatula. Spoon 3/4 of the blueberry compote onto the filling and swirl around with a toothpick or fork, then pour the leftover filling ontop. Store the 1/4 of leftover compote in a sealed container in the fridge, perfect for topping off/serving the cheesecake bars.
Tap the cheesecake on the worktop to remove any air bubbles.
3. Place the cheesecake into the oven and bake for 45-50 minutes. The edges of the cheesecake will turn golden in colour. The cheesecake will look soft in the middle, but it will firm up whilst it cools down.
Once the cheesecake has baked, allow it to cool fully, then place it into the fridge overnight.
Once ready, carefully remove/ lift the cheesecake from the tin, slice into squares/bars.
Spoon on the blueberry compote for topping and enjoy.
Store these cheesecake bars in a sealed container in the fridge. Best eaten within 3 days of making.
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