Churro Cheesecake (vf, Gf) Recipe
Cinnamon Whipped Cream, Blueberry Compote
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Ingredients
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Churro Cheesecake Crust
Churro Cheesecake Filling
Cinnamon Whipped Cream
Blueberry Compote
Method
Churro Cheesecake Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the gluten-free graham cracker crumbs, cinnamon, sugar, and melted dairy-free butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes until slightly golden. Remove from the oven and let cool.
Churro Cheesecake Filling
- 3
Prepare the Filling
In a large bowl, beat the vegan cream cheese until smooth. Gradually add sugar, coconut milk, vanilla extract, lemon juice, cornstarch, cinnamon, and salt. Mix until fully combined and creamy.
- 4
Fill the Crust
Pour the cheesecake filling over the cooled crust and spread evenly. Tap the pan gently on the counter to remove any air bubbles.
- 5
Bake the Cheesecake
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Then remove and let cool completely before refrigerating for at least 4 hours or overnight.
Cinnamon Whipped Cream
- 6
Make the Whipped Cream
In a mixing bowl, use a hand mixer to beat the chilled coconut cream until fluffy. Gradually add the powdered sugar and cinnamon, continuing to beat until soft peaks form.
Blueberry Compote
- 7
Prepare the Compote
In a small saucepan, combine the fresh blueberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly.
- 8
Cool the Compote
Remove from heat and let cool to room temperature. Refrigerate until ready to serve.