Easy No Bake Vegan Blueberry Cheesecake – No Tofu, No Nuts!
This smooth, creamy, and fresh vegan blueberry cheesecake is the easiest no bake cheesecake bursting with real blueberries and set perfectly on a 2 ingredient graham cracker crust! The perfect no bake dessert of the summer– and trust me, no one is going to believe it’s dairy free!
The easiest no bake blueberry cheesecake- and yes it’s dairy free!
If you’re in need of a no bake dessert this summer (aren’t we all?), then look no further than this no bake blueberry cheesecake.
It’s unlike any blueberry cheesecake you’ve had thus far- bursting with fresh blueberries in a vibrant magenta cheesecake batter atop a buttery graham cracker crust, and it’s all. vegan.
Yep, this no bake vegan cheesecake is entirely dairy free, and it also happens to use only the simplest ingredients (none of which include any cashews nor tofu!).
I’ve based this recipe off of my classic vegan no bake cheesecake, and like my strawberry crunch cheesecake, put a berry spin on it to yield the most silky, creamy, and rich texture that’s perfectly tangy and sweet with every bite.
Talk about happiness in a slice!
Ingredients & swaps
You don’t need much to get started with this no bake blueberry cheesecake. The cookie crust is simply 2 ingredients, and then filling only 6.
All ingredients are gluten free, dairy free, soy free, nut free, refined sugar free, and vegan.
Cookie Crust Ingredients:
- Graham crackers: Now, not all graham crackers are vegan. In fact, many contain honey, which is why I usually recommend using Biscoff cookies, as they’re very similar to graham crackers. However, I also have a vegan graham cracker recipe that can easily be made gluten free, and it is LOVELY.
- Vegan butter: to keep this vegan blueberry cheesecake entirely nut free, I used Flora Plant Butter. This vegan butter is absolutely wonderful and is actually soy free as well.
Blueberry cheesecake filling ingredients:
- Vegan cream cheese: the brand I recommend for nut free and soy free is Nature’s Fynd vegan cream cheese . It’s available at most Whole Foods. Violife is another option, but I sometimes find the texture not as creamy. You can also make your own nut free soy free vegan cream cheese here.
- Vegan heavy cream: I like to use Silk or Plant Crock- Califia is also great! You can also use coconut cream here.
- Sugar: To balance out the tang!
- Dairy free yogurt or vegan sour cream: Either works here!
- Blueberry preserves & freeze dried blueberries: Like my vegan strawberry crunch cheesecake, I like to add in freeze dried berries as well, as that just really punches up the blueberry flavor.
- Vanilla extract: To balance the flavors!
A note about the ingredients: I’ve provided both gram measurements and cup measurements down below. The gram measurements will give you the most accurate results. It’s also a good idea to weigh out all of your ingredients before beginning to make sure you have enough of everything!
Overview: How to assemble this no bake blueberry cheesecake
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Britt’s Kitchen Tip:
If you have a bundle of blueberries and want to make your own blueberry preserves, no problem! Simply use this recipe here for homemade jam, and use blueberries. You can mash the blueberries once cooked, or keep them whole. And make some extra to top as well!
I cannot wait to hear what you think of this easy raw vegan blueberry cheesecake! I just know you’re going to love it. If you make this recipe, please be sure to leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️. This helps others find the recipe easily!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy no bake cheesecake making!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Print
Easy No Bake Vegan Blueberry Cheesecake – No Tofu, No Nuts!
- Prep Time: 20
- Chilling: 240
- Total Time: 4 hours 20 minutes
- Yield: 12 1x
- Category: Cheesecake
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
This smooth, creamy, and fresh vegan blueberry cheesecake is the easiest no bake cheesecake bursting with real blueberries and set perfectly on a 2 ingredient graham cracker crust! The perfect no bake dessert of the summer- and trust me, no one is going to believe it’s dairy free!
Ingredients
- 2 cups (250 g) crushed graham crackers
- 1/3 cup (85 g) vegan butter, melted
Blueberry Cheesecake Filling:
- 4 8-ounce containers vegan cream cheese or homemade vegan cream cheese
- 1 cup (240 mL) vegan heavy cream
- 1 cup (200 g) sugar
- 1/2 cup (120 g) vegan sour cream or dairy free yogurt
- 1 tbsp vanilla extract
- 1/2 cup blueberry preserves
- 1 package (.25 ounces) freeze dried blueberries
Instructions
- Prepare a 9″ spring form pan. Grease the outside edges and line the bottom with parchment paper. Weigh out all ingredients to start.
- Make the crust: In a large food processor, pulse the graham crackers and melted vegan butter together until you achieve a fine crumb. Press the crumbs into the pan using a spoon or clean hands, and work the dough up the sides of the dish. Place the crust into the freezer while you prepare the filling.
- Make the vegan blueberry cheesecake filling. In a large food processor, blend all filling ingredients together until creamy and smooth. Pour the filling into the prepared crust.
- Freeze the cheesecake for 4 hours, or overnight.
- When ready to serve: Remove from the freezer and allow the cheesecake to sit at room temperature for 20-30 minutes. Use a butter knife to run along the edges of the cheesecake in between the springform pan and carefully undo the springform pan.
- Serve and enjoy: Plate the blueberry cheesecake and spread the remaining blueberry preserves on top. Garnish with lime wedges and blueberries. Serve cold, and enjoy!
Notes
Gluten free: For gluten free, see my homemade graham crackers, linked above.
This is the most beautiful cheesecake I’ve ever seen!! I love that this is raw! Perfect for those hot summer days when you don’t want to bake but want something sweet! Thank you for the amazing recipe 🙂
Aw Thank you so much!!! So happy to hear it 🙂 Enjoy!
Should leftovers be stored in the fridge or freezer?
Looks lovely
I’ve stored them in both- it will keep better in the freezer!
Could I use puréed berries instead of preserves?
Hi Emma! I have not tried this with pureed blueberries, but my guess would be that the flavor would not be as intense blueberry as with using preserves. With preserves, you’re typically getting much more blueberries per cup because it’s been cooked down and the sugars in the blueberry have been intensified since they’ve been cooked!
Love this! I’ve actually made it for the 3rd time in 2 weeks today! Trying with orange juice instead of lime 🤞🏼
Also, when storing it in the freezer, it really turned into one pink blob when cooling down to room temp, so trying the refrigerator now ✨ Will add lavender on top as finishing touch and for estatics 😇
Looks amazing!
I’m doing this as a birthday cake for a party, can I make it in the morning, freeze it then take it out and travel for one hour with ice packs?
Would this work at all? Once I get there I’d also have to put it in the fridge until they are ready to serve it which could be a few hours.
Hi Samantha! Yes, that’s totally fine! Just make sure that the cheesecake is completely frozen before transporting it- then place it in the fridge when you get there. About 15 minutes before serving, I would set it on the table 🙂 Enjoy!
Hi im making these as bites and I do not have room in mynfreezer will it set in the fridge overnigjt
It’s best to freeze first then set- but if you’re doing the fridge overnight, you can remove the dairy free yogurt!