Simple Vegan Blueberry Cheesecake
Ingredients
Base
- 60g cookies or biscuits (your favourite homemade or store bought)
- 30g dairy free melted butter
Cheesecake
- 1 cup wild blueberries
- 1/3 cup water
- 1/4 cup sugar of choice
- 60g oat whipping cream
- 120g dairy free cream cheese
- 45g sugar of choice
- 1 tsp vanilla extract
Topping
- 120g dairy free white chocolate
- 150g oat whipping cream
Preparation
Combine the melted white chocolate and room temperature oat whipping cream, whisk until smooth and cover, then refrigerate overnight.
Place the cookies or biscuits in a food processor and process to small crumbs.
Add the melted butter and pulse until combined.
Firmly press the mixture into the base of the cupcake liner and place in the freezer to set.
In a medium saucepan, combine blueberries, water, and sugar.
Set over medium-high heat and bring to a boil, then reduce heat to medium-low and let simmer for about 10 minutes, stirring occasionally, until blueberries have burst and sauce has reduced slightly.
Strain the mixture through a fine mesh sieve and use the back of a spoon to press out the juice, then allow to cool completely.
Beat the cream cheese, blueberry juice, sugar, and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
Add the oat whipping cream and whisk until no lumps and smooth.
Spread the filling on the crust and refrigerate for at least 8 hours to set.
Remove from the refrigerator.
Whip the chilled chocolate and oat whipping cream mixture with an electric mixer until soft peaks form.
Pipe the whipped cream on top and serve.
