Here’s a revised version of the Irresistible Blueberry Dream Cheesecake recipe, transformed into a vegan-friendly option with nutrition information included:

Vegan Blueberry Dream Cheesecake

Ingredients:

For the crust:

  • 1 1/2 cups vegan graham cracker crumbs (check for dairy-free)
  • 1/2 cup melted vegan butter (such as coconut oil or vegan margarine)

For the blueberry compote:

  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

For the cheesecake filling:

  • 3 packages (8 oz each) vegan cream cheese, softened (such as tofu-based or cashew-based)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 1/2 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 cup vegan sour cream (such as cashew-based or coconut-based)

For garnish:

  • Fresh blueberries
  • Mint leaves

Directions:

  1. Preparation:
  • Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  1. Make the crust:
  • In a medium bowl, mix vegan graham cracker crumbs and melted vegan butter. Press mixture firmly into the bottom of the prepared pan to form a crust.
  1. Prepare the blueberry compote:
  • In a saucepan, combine 2 cups blueberries, 3/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 10 minutes. Set aside to cool.
  1. Make the cheesecake filling:
  • In a large mixing bowl, beat the vegan cream cheese, 1 cup sugar, and vanilla extract until smooth.
  • Add cornstarch and almond milk, and beat until well combined and smooth.
  • Stir in the vegan sour cream until just combined.
  1. Assemble the cheesecake:
  • Pour half of the vegan cream cheese mixture over the crust.
  • Spoon half of the cooled blueberry compote over the cream cheese layer.
  • Repeat layers with the remaining vegan cream cheese mixture and blueberry compote.
  • Use a knife to gently swirl the top for a marbled effect.
  1. Bake:
  • Bake for 60-70 minutes or until the center is set. The edges may start to lightly brown.
  1. Cool and refrigerate:
  • Cool the cheesecake on a wire rack for 1 hour.
  • Refrigerate for at least 4 hours or overnight to set.
  1. Garnish and serve:
  • Before serving, garnish with fresh blueberries and mint leaves.

Nutrition Information (per serving, assuming 12 servings):

  • Calories: Approximately 380 kcal
  • Total Fat: 22g
  • Saturated Fat: 11g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 31g
  • Protein: 4g

Notes:

  • Adjust ingredients or brands based on specific dietary preferences (e.g., soy-free, nut-free).
  • This vegan Blueberry Dream Cheesecake offers a creamy texture and delightful blueberry flavor, perfect for vegans and those seeking dairy-free options.

Enjoy this indulgent vegan cheesecake as a special dessert for any occasion!