This No Bake Blueberry Cheesecake is a delightful, cool treat that’s perfect for warm days when you crave something sweet but don’t want to heat up the kitchen. It’s creamy, dreamy, and bursting with fresh blueberry flavor. Plus, this recipe is vegan and refined sugar-free—making it a guilt-free pleasure that everyone can enjoy!
The beauty of this No-Bake Blueberry Cheesecake lies in its simplicity. You don’t need any fancy equipment or baking skills. Just a blender and a freezer, and you’re good to go! It’s a fantastic recipe for beginner bakers or anyone short on time. Get ready to impress your friends and family with this stunning yet simple dessert!
Why You’ll Love It
This No-Bake Blueberry Cheesecake isn’t just delicious; it’s also incredibly easy to make. You’ll adore its:
- Effortless Preparation: No baking required, making it perfect for busy weeknights or hot summer days.
- Creamy Texture: This cheesecake has an unbelievably smooth and creamy texture that melts in your mouth. The cashews create a luxurious, decadent base that rivals traditional cheesecake.
- Vibrant Flavors: The combination of tangy blueberries and creamy cheesecake is pure heaven.
- Vegan & Refined Sugar-Free: This healthier take on a classic dessert is completely plant-based and made without refined sugars, allowing you to indulge guilt-free.
- Stunning Visual Appeal: The layered blueberry swirl creates a gorgeous presentation that will impress your family and friends.
No Bake Blueberry Cheesecake
- Total Time: 2 hours 20 mins
- Yield: 8 servings
Description
This effortless No-Bake Blueberry Cheesecake is a creamy, vegan, and refined sugar-free dessert perfect for any occasion. The cashew-based filling and vibrant blueberry layer create a symphony of flavors and textures. A delightful treat for guilt-free indulgence.
Ingredients
- 1 cup pitted Medjool dates (soft)
- 1 cup walnuts
- 1 ½ cups raw cashews
- ⅔ cup full-fat coconut milk
- ¼ cup maple syrup
- 2 tablespoons unrefined coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- Fresh blueberries (optional, for topping)
Instructions
- Prep the pan and crust: Line a loaf pan with parchment paper. Process dates and walnuts into a dough and press into the pan.
- Make the cheesecake base: Blend cashews, coconut milk, maple syrup, oil, and vanilla until smooth.
- Layer: Pour ⅔ of the base over the crust and freeze.
- Blueberry layer: Blend remaining base with frozen blueberries.
- Assemble: Pour blueberry layer over the base, swirl, and freeze for 2+ hours.
- Serve: Lift, slice, and top with fresh blueberries (optional).
Notes
Ensure the dates are soft for a smooth crust. If needed, soak them in warm water for 10 minutes before processing. For a richer flavor, toast the walnuts before adding them to the crust. Taste the cheesecake base before adding the blueberries and adjust sweetness as needed.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredient Lowdown
Here’s what you’ll need to whip up this delectable No-Bake Blueberry Cheesecake:
For the Crust:
- 1 cup pitted Medjool dates (soft)
- 1 cup walnuts
For the Cheesecake:
- 1 ½ cups raw cashews
- ⅔ cup full-fat coconut milk
- ¼ cup maple syrup
- 2 tablespoons unrefined coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- Fresh blueberries (optional, for topping)
Step-by-Step Instructions
Step 1: Prep the Pan
Line a 9×5 inch loaf pan with two overlapping sheets of parchment paper, leaving some overhang on the sides. This will make it easier to lift the cheesecake out later.
Step 2: Make the Crust
In a food processor, combine the pitted Medjool dates and walnuts. Blend until a coarse, dough-like mixture forms. Press the crust evenly into the bottom of your prepared loaf pan.
Step 3: Prepare the Cheesecake Base
Add the cashews, coconut milk, maple syrup, melted coconut oil, and vanilla extract to a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Step 4: Layer the Cheesecake
Pour about ⅔ of the cheesecake mixture over the prepared crust. Smooth the top and place the pan in the freezer while you prepare the blueberry layer.
Step 5: Make the Blueberry Swirl
Add the frozen blueberries to the remaining ⅓ of the cheesecake mixture in the blender. Blend until the blueberries are fully incorporated and the mixture turns a beautiful purplish-blue.
Step 6: Create the Layers
Pour the blueberry mixture over the plain cheesecake layer in the loaf pan. Use a knife or toothpick to swirl the two layers together for a marbled effect.
Step 7: Freeze and Serve
Place the cheesecake in the freezer for at least 2 hours, or until it’s firm. Once set, lift the cheesecake out of the pan using the parchment paper overhang. Slice into squares, top with fresh blueberries (optional), and enjoy!
Pro Tips
- Soak the Cashews: For an extra-creamy cheesecake, soak the raw cashews in hot water for at least 30 minutes before blending. This helps them break down more easily and create a smoother texture. Drain and rinse them thoroughly before using.
- Adjust Sweetness: If you prefer a sweeter cheesecake, you can add a bit more maple syrup to taste. Start with an extra tablespoon and adjust accordingly. Or, try our amazing matcha cheesecake!
- Get Creative with Toppings: While fresh blueberries are a classic choice, feel free to get creative with your toppings. Other berries, chopped nuts, shredded coconut, or a drizzle of melted chocolate would be delicious!
Recipe Variations
- Mixed Berry Cheesecake: Swap the blueberries for a mix of your favorite berries like raspberries, strawberries, and blackberries for a vibrant and flavorful twist.
- Chocolate Swirl: Add a swirl of melted dark chocolate to the cheesecake batter for a decadent treat. You can also drizzle some melted chocolate over the top before serving. Explore our Desserts page for more inspiration.
- Peanut Butter Cheesecake: Incorporate a few tablespoons of peanut butter into the cheesecake batter for a peanut butter and blueberry flavor combination. Top with chopped peanuts for added crunch.
How long does the cheesecake need to freeze?
The cheesecake needs to freeze for at least 2 hours, or until it’s firm enough to slice.
Can I use a different type of pan?
Yes, you can use a springform pan or a square baking dish. Just make sure to adjust the freezing time as needed.
Can I make this recipe ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. It can be stored in the freezer for up to a week.
Is this cheesecake gluten-free?
Yes, this recipe is naturally gluten-free as it doesn’t contain any wheat-based ingredients.
Serving Suggestions
This No-Bake Blueberry Cheesecake is delicious on its own, but you can also dress it up for special occasions. Here are a few ideas:
- Fresh Berries: A simple topping of fresh berries adds a pop of color and flavor.
- Whipped Coconut Cream: A dollop of whipped coconut cream adds a light and airy touch. You can find this at most grocery stores or make your own.
- Chocolate Sauce: A drizzle of melted dark chocolate or a chocolate sauce complements the blueberry flavor perfectly. Check out our other delicious desserts!
- Mint Sprig: Garnish with a fresh mint sprig for a touch of elegance.
Final Thoughts
This No-Bake Blueberry Cheesecake is truly a showstopper dessert that’s surprisingly simple to make. It’s perfect for any occasion, from casual weeknight treats to festive celebrations. Give this recipe a try and experience the creamy, dreamy, and fruity goodness for yourself! Be sure to share your delightful creations and tag us on Instagram, Facebook, and Pinterest. Don’t forget to check our Lunch section for more ideas!
