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Thursday, 3 June 2021

No-Bake Blueberry Cheesecake Bars

No-Bake Vegan Blueberry cheesecake bars with a biscuit base, ultra creamy white chocolate cheesecake filling topped with simple blueberry compote. The perfect sweet treat for summer! 


As the weather is heating up here in the UK, it calls for all things *fruity*. Blueberry is one of those flavours which I'm sure everybody loves. It's fresh, fruity and zingy, which BURSTS and POPS in your mouth!

I recently made a baked version of these cheesecake bars. Make sure to check them out. 
These cheesecake bars feature a 2 ingredient biscuit base a 3 ingredient filling topped with a 3 ingredient blueberry compote. 

These bars are:
  • Light
  • Ultra creamy and smooth
  • Refreshing
  • Easy to make
  • Can be made gluten-free
  • Vegan
  • Perfectly sweet

Let's start off with the biscuit base.
You'll want dairy-free butter and biscuits. You can use gluten-free, just make sure they're like digestives (graham crackers). I find these biscuits the best when making bases for desserts as they stick together (compact nicely in the tin) and don't crumble away, unlike if you were using something like a rich tea or ginger nut biscuit.

I wanted to try a brand new method for the filling. I had made a chocolate mousse / cheesecake bar recently and it went down an absolute storm. I thought it would be an amazing idea to switch the dark chocolate for white chocolate! I mixed melted white chocolate, silken tofu and cream cheese together to make the ultimate CREAMY cheesecake filling. It's truly magnificent! 

The blueberry compote is extremely easy to make and is perfect for topping off any bake, but especially these bars. The compote requires blueberries (either fresh or frozen), sugar and some cornstarch to help bind. The berries ooze into the filling making for not only a scrumptious dessert, but a gorgeous looking one too! I mean, just look at those swirls, they're hypnotising! I hope they hypnotise you to make them- haha!

I also love how blueberries are blue and turn a stunning purple / magenta pink when cooked into a compote. Thought I'd just add that in - haha! 

Looking for more fruity desserts? Look no further:
No-Bake Lemon Cheesecake Bars
No-Bake Banoffee Pie
No-Bake Lemon Ripple Cheesecake

Notes*
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!

Preparation: Overnight
Serves: 10-12
Level: Easy

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Ingredients for the blueberry compote
  • 100g of fresh / frozen blueberries
  • 80g of castersugar
  • 2 tablespoons of corn flour

Ingredients for the base
  • 200g of digestive biscuits
  • 100g of dairy-free butter / margarine

Ingredients for the cheesecake filling
  • 210g of dairy-free white chocolate
  • 300g of silken tofu (see notes*)
  • 320g of dairy-free cream cheese (see notes*)
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Method (blueberry compote)
1. Place the blueberries into a medium-sized saucepan and sprinkle over the sugar and cornflour.

2. Place ontop onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. You may need to add in a splash of water or lemon juice.
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.
Store in a sealed container in the fridge until you're ready to use it.

Method (base)
1. Line an 9x9" rectangular baking tin with greaseproof paper. Allow the paper to hang either side of the tin, this makes it easter for lifting out the cheesecake.

2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.

3. Melt the dairy-free butter/margarine in a small saucepan over the hob.

4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
Place into the freezer whilst you make the filling.

Method (cheesecake filling)
1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat. Finely chop the white chocolate and place it into a heatproof bowl. Place the bowl over the simmering water and allow to melt. Once melted, allow to cool for 10 minutes until its not too hot.

2. Add the silken tofu and cream into a blender, along with the melted chocolate. Blend / whip for a few minutes to combine. You might need to stop your blender a few times and scrape the sides to make sure everything is blending. The cheesecake should be thick and creamy.

3. Pour the cheesecake filling over the base and level off with an off set spatula.

4. Spoon some of the blueberry over the top and swirl around using a skewer or tooth pick. 

5. Transfer into the fridge and allow to set overnight. To speed things up you can place it into the freezer for around 3-4 hours. 
As this cheesecake is mostly cream based, it's quite soft. I suggest keeping it in the fridge overnight and an hour before serving, pop it in the freezer to firm up a little. This makes it so much easier for slicing into bars and serving.

Once set, using the grease proof paper, lift the cheesecake out of the tin and slice with a sharp knife into squares. Serve with some extra blueberry compote on the side (optional). 

To store:
Keep store in the fridge. Best eaten within a few days of making.


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