My Blackberry Cheesecake is decadent and delicious. The cheesecake texture is smooth and creamy. The blackberry topping is the BEST, its silky smooth and full of flavor. And I made a delicious graham cracker crust.
Graham Cracker Crust:
1 1/2 Cups of graham cracker crumbs, (10 sheets of crackers, gluten-free)
1/3 Cup of coconut sugar
7 Tablespoons of vegan butter, melted
3 Cups of nondairy cream cheese
1 Cup of coconut oil, melted
3/4 Cup of organic sugar
1/2 Cup of fresh lemon juice
2 Cups of blackberries fresh or frozen
1/3 Cup of water
1 Tablespoon of cornstarch
1 Tablespoon of coconut sugar, (optional)
-Start by crushing the graham crackers in a sealed zip top plastic bag with a rolling pin by hand or in a food processor.
-Add the graham crumbs and coconut sugar to a medium size bowl then add in the melted butter until the texture is like sand. Then add the mixture to a tart pan and up the sides using the bottom of a measuring cup or the bottom of a glass to further even out the crust.
-Bake at 350F degrees for 8-10 minutes then allow to cool. Set aside.
-Add 2 cups of blackberries into a saucepan with 1/3 cup of water, 1 tablespoon of corn starch and 1 tablespoon of coconut sugar. Stir until combined and thickened. Once cornstarch is dissolved, remove blackberry stems in filling if necessary then set aside.
-The vegan cream cheese should be room temperature before adding to a food processor. In a food processor add melted coconut oil, vegan cream cheese, sugar and lemon juice or blender and blend until creamy and smooth.
-Pour the filling into the tart crust then smooth it out and then put dollops of the blackberry sauce on it and swirl the sauce gently into the cheesecake filling. Chill the cheesecake for at least 6 hours in the refrigerator or overnight before cutting. It will be firmer. Slice and enjoy!