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
Scale
- 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.
