Happily Gluten and Dairy Free Vegan No-Bake Blueberry Cheesecake Laura Friendly

Vegan No-Bake Blueberry Cheesecake

I’m in love with the abundance of fresh blueberries in Michigan. I’ve had this idea to make a Vegan No-Bake Blueberry Cheesecake for months and I think the timing is perfect! The goal was to create something easy, that tastes amazing, but does not require an oven.

After experimenting with a variety of ingredients, I prefer the taste and texture created with raw cashews, coconut oil and powdered sugar. The cashews and coconut oil both add thickness to the cheesecake, and the powdered sugar helps create a cream-cheesy taste. With a subtle hint of coconut and bursts of fresh berries, this dessert is destined to delight.

Vegan No-Bake Blueberry Cheesecake
by Laura Friendly
Prep Time: 35 minutes
Chill Time: 1 1/2 hours

Blueberry Topping
by Laura Friendly
Prep Time: 10 minutes

  • 1 pint blueberries
  • 4 tbsp sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp cold water
  • 1 tbsp cornstarch
  • 1/2 cup additional blueberries
  1. In a small nonstick saucepan, add blueberries, sugar, lemon juice and salt.
  2. Simmer over medium heat for about 5 minutes, until the blueberries begin to break down.
  3. In a small bowl, whisk together cold water and cornstarch, until the cornstarch is dissolved.
  4. Slowly add the cornstarch mixture into the blueberries, stirring continuously. Continue to stir until the blueberries have thicken up a bit (about 2 minutes).
  5. Cool completely and add in the additional 1/2 cup blueberries.

GF & DF Crust
by Laura Friendly
Prep Time: 15 minutes

  • 8-oz. gluten-free, vegan, hard cookies (makes 2 cups crushed)
  • 5 tbsp melted vegan butter
  1. In a food processor, add the cookies and pulse until they become a coarse meal.
  2. Add in the melted vegan butter and pulse until the mixture starts to mold together.
  3. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  4. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).

Cheesecake Filling
by Laura Friendly
Prep Time: 10 minutes

  • 2 cups raw cashews (soaked overnight, drained)
  • 1 package firm tofu
  • 2/3 cup coconut oil, melted
  • 1 cup organic, gluten-free, powdered sugar
  • 5 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  1. In a blender or food processor, add cashews, tofu and coconut oil. Blend until the mixture is very smooth.
  2. Add in powdered sugar, lemon juice and salt. Blend well, then taste to determine if more sugar or lemon juice is needed.
  3. With the blender/food processor running, add in xanthan gum and process until the mixture thickens up.
  4. Pour into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 45 minutes.
  5. Top with blueberry mixture and chill for an additional 45 minutes (or overnight).
  6. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.

More Laura Friendly gluten & dairy-free delights:
Gluten-free Chocolate Cake for One
Carrot Cake Cupcakes

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

comments

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  1. This sounds great! I will definitely be making this soon!

  2. This sounds great! What brand of cookies did you use?

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