Description
A creamy, agar-set vegan cheesecake with a sweet blueberry compote topping. Perfect for summer, this no-bake dessert features a crunchy Oreo crust and vibrant, fresh flavors.
Ingredients
16 Oreo cookies (180g)
60g (1/3 cup) vegan butter (melted)
400g (14oz) blueberries (frozen or fresh)
150g (3/4 cup) sugar
500g (2 1/2 cups) vegan cream cheese
160ml (3/4 cup) non-dairy cream (e.g., oat or coconut milk)
10g agar-agar
Blackberries and shredded coconut (for garnish)
Instructions
Line an 8-inch springform pan with parchment paper.
Pulse Oreo cookies in a food processor until crumbly.
Add melted vegan butter and mix until combined.
Press crust into the pan bottom; chill for 15 minutes.
Simmer blueberries, 1–2 tbsp lemon juice, and 50g sugar for 5 minutes.
Blend mixture until smooth and let cool.
Beat vegan cream cheese, add non-dairy cream, vanilla extract, and remaining 100g sugar.
In a small pot, combine agar-agar with 100ml water, boil, then whisk into blueberry puree.
Fold agar mixture into cream cheese until homogeneous.
Pour filling into crust, refrigerate overnight.
For sauce: Purée 200g blueberries with 50g sugar and 5g agar, boil for 1 minute.
Drizzle sauce over cheesecake and garnish with blackberries and coconut.
Notes
Chill crust 20–30 minutes for sturdiness.
Use a silicone spatula for gentle folding.
Ensure agar mixture is fully cooled before combining with cream cheese.
Can be made vegan by using coconut oil and agar alternatives.
- Prep Time: 25
- Cook Time: 60
- Category: Trend Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420
- Sugar: 50g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg