The Best Easy No-bake vegan Blueberry Cheesecake – ultra creamy, deliciously rich, silky blueberry cheesecake with a gluten-free cacao nut cheesecake crust and the creamiest vegan cream cheese filling. These delicious vegan berry cheesecakes are not only mouthwateringly good, but they are also sugar-free and completely plant-based. They can also easily be gluten-free – Just use gluten-free rolled oats or gluten-free digestives for the crust. Make them in one person serving sizes or one large cheesecake.
You can make these with all kinds of berries – I’m using blueberries because of the amazing color (and the fact that blueberries are a family favorite). It also works wonderfully with raspberries, strawberries, and any other type of berries.
This easy no-bake blueberry cheesecake is rich, creamy, and made for summer parties. It’s perfect for making the most out of berry season and makes a delicious vegan summer dessert! But don’t worry if blueberries aren’t in season, you can easily make this vegan cheesecake recipe using frozen blueberries or your favorite berry jam.
Cheesecake is one of my all-time favorite cakes. And this plant-based cheesecake is off-the-charts amazing! It’s decadent and creamy and the richness is glorious! The creamy cold cake is made for warm summers. And the bright colors make this cheesecake stand out beautifully!
As vegan cheesecakes go, this is one of my favorite plant-based cheesecake recipes ever!
I have made these into a lot of small cheesecakes…but you can easily make it as one large cheesecake (I have tried it on multiple occasions, and it works just as well). The steps are exactly the same.
This cheesecake is so delicious, I would happily eat it every day.
I love the way the creamy texture and the berries work together with the delicious crust. I JUST CAN’T GET ENOUGH OF THESE HEAVENLY BITES.
This is one of those recipes that look just as good as it tastes. It’s a treat for the eyes as well as the palette – and it’s sure to impress everyone (including non-vegans).
Why you’re going to adore this easy no-bake portion-sized best vegan cheesecake with blueberries recipe
- Easy to make, with no baking required.
- Rich and creamy taste and texture – without any vegan butter
- The creamiest real cheesecake flavor
- Amazing bright berry color
- Eggless, dairy-free, soy-free, and easily adapted as gluten-free.
- Can be made using frozen or fresh blueberries.
- A crowd-pleaser vegan cheesecake ideal for parties and get-togethers
What we’re covering in this easy no-bake vegan blueberry cheesecake recipe post
- Ingredients for making vegan no bake blueberry cheesecake
- Tips and tricks for making the best creamy vegan cheesecake
- How to make no-bake vegan berry cheesecake
- Easy way to make homemade berry jam for cheesecake
- FAQs
- Plant Based No bake Cheesecake Recipe
This is one of those recipes that look just as good as it tastes. It’s a treat for the eyes as well as the palette – and it’s sure to impress everyone (including non-vegans).
What I love about this easy vegan Cheesecake recipe:
- Can be made the day before
- Tastes like a mouthful of heavenly bliss (I’m not exaggerating)
- Loaded with berries and mostly healthy ingredients
- Ideal for parties and birthdays
Vegan blueberry cheesecake simple ingredients
Vegan no bake cheesecake ingredients – For the Crust
- 1 cup Almonds, or raw cashews
- 1 cup Rolled Oat or Crushed Whole Wheat Digestive Biscuits, or graham crackers for a buttery graham cracker crust
- 1 tbsp Cacao Powder
- 3/4 cup Dried Figs
- 2 tbsp Coconut Oil
- 1 tsp Cinnamon
- 3/4 cup Pitted Medjool Dates
- 1/4 cup Chia Seeds
Key ingredients for the Cream Berry Cheesecake Filling – For the best rich creamy dairy-free cream cheese
- 1 cup raw Cashew Nuts
- 1 can of full-fat Coconut Milk, or coconut cream
- 2 cups Frozen Blueberries
- 1 Vanilla Pod, or vanilla extract, or vanilla bean paste
- 2 tbsp Maple Syrup
- 2 tbsp Yeast Flakes
- Pinch of Salt
- Juice from ½ Lime
- 2 tsp Agar Agar
Sugar-Free Jam ingredients for the best berry flavored dairy-free cheesecake
- 2 cups Frozen Blueberries
- 1 tbsp Water
- 2 tbsp Chia Seeds
- 1/4 cup Pitted Medjool Dates
Tips and tricks for making the best plant-based no-bake creamy blueberry cheesecake creamy filling
Adjust the flavor – we are using pure maple syrup to sweeten the cake naturally. However, as the blueberry jam is already slightly sweet, you can add less maple syrup according to your taste. Just do a taste test before adding all the syrup, and add more or less as you prefer.
Lime – You can add more or less lime if you prefer. I like my cheesecake fresh so I add a good amount of lime and often decorate with lime zest on top. However, you can taste test as you’re making the cheesecake and add the lime a little at a time until it has the freshness you prefer. If you don’t have lime you can substitute it with lemon juice.
Toppings – I always decorate the top with fresh berries, lime zest, and flakes of vegan chocolate or cacao nibs…it takes the creamy plant-based cheesecake to the next level.
Quick cake-making tip – if you’re pressed for time and need to make the cake quickly you can QUICK SOAK your cashews. To get the creamiest cheesecake it’s necessary to soak the cashews. Usually, cashews require soaking in cold water for 4 hours …but if you’re caught for time, instead of soaking them in water for 4 hours you can quick-soak them in boiling hot water for an hour! I’ve also used them after soaking for about 30-35 minutes and they’ve been just fine. Quick soaking in boiling water cuts WAY DOWN on the prep time needed.
Storing cheesecake
How to store vegan cheesecake – Place the cheesecake in an airtight container and refrigerate it. It will keep in the fridge for up to 5 days, depending on how fresh the blueberries and other toppings you used for garnish are.
I usually like to make it at least 4-5 hours before it has to be served – and sometimes, I will even make it the day before. It’s just as wonderful the next day, as long as you keep it covered in the refrigerator. If I make it the day before, I always wait and just do the decoration about 1 hour before serving. It keeps the berries fresh and everything looking gorgeous.
How to make the best creamy plant-based vegan chocolate cheesecake
Easy way to make no-bake vegan cheesecake Crust
- Pour the almonds and rolled oats into a food processor and finely chop them. Add the dried figs, coconut oil, and cinnamon and mix them together in the food processor. Next, add the pitted dried Medjool dates, Cacao powder, chia seeds, and water, and let the food processor chop and mix it all into a thick dough.
- Divide the crust equally into small cake forms, or a cake pan or springform pan and press the dough smooth, making sure it’s pressed all the way to the edges (the crust should be about ½ inch thick or a little less).
How to make the vegan Cream berry filling for cashew cheesecake
- Pour the cashew nuts into a large mixing bowl and cover with water. Leave to soak for at least 4 hours.
- Carefully separate the milk and the hard part of the coconut milk (you’re only going to use the firm coconut so save the milk for another meal).
- Pour the water from the cashew nuts and put the cashews into a blender along with the firm coconut. Add the frozen blueberries and blend well. Next, add the lime juice, yeast flakes, agave nectar syrup, salt, vanilla, and agar agar.
- Blend everything until smooth.
- Pour the mixture into a pot and heat it while stirring continuously, until it begins to bubble. Pour the filling over into each cake form on top of the crust, dividing equally. Leave it to cool for 5 minutes at room temperature, before putting it into the refrigerator to cool for 1-2 hours.
Make Sugar free jam for plant-based cheesecake
- Pour the frozen or fresh blueberries into a small saucepan along with a tbsp of water. Let it cook at medium heat while it bubbles a little for 3-4 minutes. Add the chia seeds and cook for 1-2 more minutes.
- Take the pot off the heat and leave it to cool.
- Once the berry jam has cooled, pour it into a food processor along with the pitted Medjool dates, and whizz until everything is smooth and blended. Pour the jam on top of the cakes and decorate the cake with whatever you prefer (more berries, chopped nuts, chopped chocolate, etc.)
Tip: Keep the cake cool until serving.
If you’re a huge cheesecake fanatic like me, you are going to love this recipe.
I usually like to make it at least 4-5 hours before it has to be served – and sometimes, I will even make it the day before. It’s just as wonderful the next day, as long as you keep it covered in the refrigerator. If I make it the day before, I always wait and just do the decoration about 1 hour before serving. It keeps the berries fresh and everything looking gorgeous.
Vegan berry cheesecake variations
You can switch up the flavors by adding or substituting the blueberries for other fresh fruit or berries. Berries that work really well are fresh raspberries, strawberries, or try using mixed berries for the ultimate berry cheesecake.
Chocolate chips – try adding chocolate chips to the cheesecake pie crust to make it extra rich and chocolate loaded.
Graham cracker crumbs – try substituting the almonds with graham crackers for a rich buttery crust.
FAQs – all your vegan no-bake blueberry cheesecake questions answered
If you’re pressed for time and need to make the cake quickly you can QUICK SOAK your cashews. To get the creamiest cheesecake it’s necessary to soak the cashews. Usually, cashews require soaking in cold water for 4 hours …but if you’re caught for time, instead of soaking them in water for 4 hours you can quick-soak them in boiling water for an hour! I’ve also used them after soaking for about 30-35 minutes and they’ve been just fine. Quick soaking in boiling water cuts WAY DOWN on the prep time needed.
Yes, you can use soaked macadamia nuts instead. Alternatively, you can substitute the cashews with soaked sunflowers seeds to make it a completely nut-free vegan cheesecake.
Yes, this is a gluten-free vegan cheesecake! Rolled oats are naturally gluten-free. Use certified gluten-free rolled oats if you need to be 100% certain there’s no gluten in the recipe.
Yes, you can freeze this plant-based cheesecake in an airtight container for up to 2 months. I recommend freezing it in individual portions because it makes thawing them much quicker. Just remove from the freezer and thaw for an hour at room temperature or overnight in the fridge out as needed. If freezing the cake, I would leave off the blueberries on top as they can go mushy when defrosted.
Are you looking for more tasty cheesecake or blueberry recipes? You might like these
- Vegan blueberry muffins
- Easy Toffee Chocolate Cheesecake
- Vegan lime Raspberry Cheesecake
- Blueberry Cookies
Easy Vegan No Bake Cheesecake recipe with Blueberries
Ingredients
For the Crust
- 1 cup Almonds
- 1 cup Rolled Oat or Crushed Whole Wehat Digestive Bisquits
- 1 tbsp Cacao Powder
- 3/4 cups Dried Figs
- 2 tbsp Coconut Oil
- 1 tsp Cinnamon
- 3/4 cup Pitted Medjool Dates
- 1/4 cup Chia Seeds
Cream Berry Filling
- 1 cup Cashew Nuts
- 1 can Coconut Milk
- 2 cups Frozen Blueberries
- 1 Vanilla Pod
- 2 tbsp Maple Syrup
- 2 tbsp Yeast Flakes
- Pinch of Salt
- Juice from ½ Lime
- 2 tsp Agar Agar
Sugar Free Jam
- 2 cup Frozen Blueberries
- 1 tbsp Water
- 2 tbsp Chia Seeds
- 1/4 cup Pitted Medjool Dates
Instructions
- The CrustPour the almonds and rolled oats into a food processor and finely chop them. Add the dried figs, coconut oil and cinnamon and mix it together in the food processor. Next, add the pitted dried medjool dates, Cacao powder, chia seeds and water and let the food processor chop and mix it all together into a thick dough.Divide the crust equally into small cake forms and press the dough smooth, making sure it’s pressed all the way to the edges (the crust should be about ½ inch thick or a little less).Cream berry fillingPour the cashew nuts into a large bowl and cover with water. Leave to soak for at least 4 hours.Carefully seperate the milk and the hard part of the coconut milk (you’re only going to use the firm coconut so save the milk for another meal).Pour the water from the cashew nuts and put the cashews into a blender along with the firm coconut. Add the frozen blueberries and blend well. Next, add the lime juice, yeast flakes, agave nectar syrup, salt, vanilla and agar agar.Blend everything together until smooth.Pour the mixture into a pot and heat it up while stirring continuously, until it begins to bubble. Pour the filling over into each cake form on top of the crust, dividing equally. Leave it to cool for 5 minutes at room temperature, before putting it into the refrigerator to cool for 1-2 hours.Sugar free jamPour the frozen blueberries into a pot along with a tbsp water. Let it cook at medium heat while it bubbles a little for 3-4 minutes. Add the chia seeds and cook for 1-2 more minutes.Take the pot off the heat and leave to cool.Once the berry jam has cooled, pour it into a food processor along with the pitted medjool dates, and whizz until everything is smooth and blended together. Pour the jam on top of the cakes and decorate the cake with whatever you prefer (more berries, chopped nuts, chopped chocolate etc.)Keep the cake cool until serving.
