This incredibly luscious No-Bake Vegan Blueberry Cheesecake is made with cashews, coconut cream, blueberries and a hint of lemon. It is perfect for an easy, healthy, and mouthwatering dessert! If you’re looking for the perfect cheesecake, look no further. This, my friends, is it!
I am SO excited to share this delicious no-bake blueberry cheesecake with you today! I’d say I am now a Master Vegan Cheesecake Maker. I’ve shared this cheesecake with tons of friends and was told I should be selling this cheesecake in stores! Instead of selling it, I am going to give you the step-by-step recipe so that you can make it and blow everyone’s mind when you tell them its dairy-free!!
This No-Bake Vegan Blueberry Cheesecake is:
- Refined Sugar-Free
- And EASY TO MAKE!
If you are new to no-bake desserts, welcome to your newfound love! No-bake baking is one of the easiest ways to create mouthwatering desserts! In most cases, you simply mix the ingredients together, then transfer to the fridge or freezer until it is ready for you to enjoy!
Before we jump into this recipe, full disclaimer:
After trying this cheesecake recipe you will never be able to look at any other cheesecake the same again! This vegan cheesecake is honestly ten times better than any other cheesecake (dairy cheesecake included!). Alrighty, now that you have been warned, let get to it!
What do you need to make this vegan Blueberry cheesecake?
For the Crust you’ll need:
A pinch of sea salt
Okay, so the secret is out! After some experimenting, I discovered that dried apricots added to the crust is phenomenal. It adds just the right amount of sweetness to the crust and compliments the filling perfectly.
Simply blend the dates and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates. Then transfer the crust into a parchment-lined round baking tin.
For the Vegan Cheesecake Filling you’ll need:
- Cashews, soaked: Soaking the cashews allows them to create a smooth, rich cream when blended. First, boil 2 cups of purified water. Once the water is hot, pour the water over the cashews and allow the cashews to soak for at least 15 minutes. The longer the better, but 15 is sufficient. I usually soak my cashews for at least 1 hr.
- Coconut Cream: To get coconut cream, all you have to do is put a can of full fat coconut cream into the fridge for at least 1 hr. (I usually keep a can in the fridge so I have some coconut cream handy whenI need it.) Then, remove the solidified top portion, this is the coconut cream, and leave behind the liquid.
- Agave Nector + Maple syrup: You can use only maple syrup and omit the agave. Simply double the amount of maple syrup, but I like using both because they each provide their own distinct taste which comes together magically in this cheesecake recipe.
- Coconut Oil: Make sure to melt the coconut oil first.
- Coconut Sugar: is a natural sugar made from palm sap. It has a sweet, almost caramel taste. I love the way it enhances this recipe. A good coconut sugar brand is Trader Joes Organic Coconut Sugar.
- Vanilla Extract: Because, of course! The vanilla is subtle but helps balance the flavors.
- Lemon: Juice 1 Fresh lemon. It adds just the perfect amount of zest to the recipe!
Simply blend all of these ingredients together for about 2-3 minutes until you achieve a silky, luscious cream
How to make the blueberry cheesecake filling?
To make the blueberry cheesecake filling you will need to thaw 1 cup of frozen blueberries. Simply place the frozen blueberries on the kitchen counter for 20-30 minutes before beginning the recipe.
After the blueberries are thawed, transfer them to a blender along with the juice of one lemon and blend. This will give you the blueberry filling that you need for this cheesecake.
Once a smooth liquid is formed you simply mix it into the cheesecake filling!
YOU'LL LOVE This cheesecake!
Once you have fully incorporated all the cheesecake filling, you’ll need to place the cheesecake in the freezer for about 2 hours for it to solidify.
After 2 hours has passed, you can now enjoy this scrumptious cheesecake! If you’re like me and want to get a little artsy with this dessert, you can take some time to decorate it before eating. To decorate my cake I used:
- Coconut Shavings
- Edible Flowers
- Frozen Raspberries
- Fresh Blueberries
You can also try using shaved almonds, cookie crumbs, chocolate drizzle, or whatever else you’d like!
- Allow the cheesecake to set for at least 2 hours in the freezer. When you are ready to eat the cheesecake simply remove it from the freezer. You can eat it straight out of the freezer, or allow it to soften for 10-15 minutes before enjoying. Both ways are delicious!
- This cheesecake keeps perfect in the freezer! You can make a batch and store it in the freezer for up to 2 weeks, enjoying it whenever you please!
- Try them with coconut whipped cream on top! This one is my favorite.
No-Bake Vegan Blueberry Cheesecake | Gluten-Free
- Food Processor
For the Crust
- 1 1/2 cup Pitted Dates
- 1 cup Dried Apricots
- 1 cup Almond Meal
- 1/4 tsp Sea Salt
For the Filling
- 1 cup frozen blueberries, thawed
- 2 Lemons, juiced
- 1 cup Coconut Cream
- 1 1/2 cup Cashews, soaked
- 1/4 cup Agave
- 1/4 cup Maple Syrup
- 1/3 cup Coconut Oil, melted
- 2 tbsp Coconut Sugar
- 1 tsp Vanilla Extract
- Measure 1 cup of frozen blueberries and leave them out at room temperature to thaw (about 30 minutes)
- In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.
- In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.
- Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the baking tin into the fridge until later.
- In the blender, combine all of the cheesecake filling ingredients (except the blueberries and 1 lemon) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.
- Next, in a clean blender, transfer the thawed blueberries and juice of 1 lemon and blend until smooth (about 1 minute). Then, pour the blueberry liquid into the cheesecake filling and slowly mix to incorporate the ingredients.
- Cover the cheesecake with plastic wrap and put it into the freezer. Allow the cheesecakes to set for at least 2 hours.
- After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream, and Enjoy!
- Allow the cheesecake to set for at least 2 hours in the freezer. When you are ready to eat the cheesecake simply remove them from the freezer. You can eat the cheesecake straight out of the freezer, or allow it to soften at room temperature for 15-20 minutes before enjoying it. Both ways are delicious!
- You can keep any leftover cheesecake (covered) in the fridge for up to 3 days. The texture will be soft and luscious. If you do not plan to eat the cheesecake within 3 days, keep the cheesecake in the freezer until you are ready to enjoy it!
- This cheesecake keeps perfect in the freezer! You can make it and store it in the freezer for up to 2 weeks, enjoying a slice as you like!
- Try the cheesecake with coconut whipped cream on top! This one is my favorite.
If You liked this recipe, you'll love these:
Disclaimer: Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you and helps me keep my site running! All thoughts and opinions are 100% my own.