How to Make a Dreamy No-Bake Blueberry Cheesecake (Vegan) That Will Impress Everyone

How to Make ?

Welcome to this blog post about how to make a dreamy No-Bake Blueberry Cheesecake (Vegan) that will impress everyone! In this post, you'll find a delicious and easy recipe for a vegan blueberry cheesecake that requires no baking and is perfect for summer or any time of the year. Whether you're a vegan or not, this cheesecake is sure to become one of your favorites! So, get ready to learn how to make a mouthwatering No-Bake Blueberry Cheesecake that's both healthy and indulgent.

The No-Bake Blueberry Cheesecake (Vegan) is a delicious and refreshing dessert that's bursting with blueberry flavor. The buttery and crisp crust, creamy and smooth filling, and sweet and tangy blueberry sauce combine to create a heavenly dessert that's both vegan and easy to make.

Ingredients

For the crust:

1 1/2 cups vegan graham cracker crumbs

1/4 cup vegan butter, melted

For the filling:

• 2 cups raw cashews, soaked in water for at least 4 hours or overnight
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen

For the blueberry sauce:

1 cup blueberries, fresh or frozen

2 tbsp water

1 tbsp maple syrup

1 tsp cornstarch

Tools

8-inch springform pan
Food processor
Blender
Mixing bowls
Rubber spatula

Instructions

In a food processor, pulse the graham cracker crumbs and melted vegan butter until well combined. Press the mixture into the bottom of an 8-inch springform pan and refrigerate while you prepare the filling.

In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract. Blend until smooth and creamy. Add the blueberries and blend again until well combined.

Pour the filling into the crust and smooth out the top with a rubber spatula. Refrigerate for at least 4 hours or overnight, until set.

To make the blueberry sauce, combine the blueberries, water, and maple syrup in a small saucepan. Heat over medium-high heat until the blueberries start to burst and release their juices, about 5 minutes.

In a small bowl, whisk together the cornstarch and 1 tbsp of water until smooth. Add the cornstarch mixture to the blueberry sauce and stir until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.

Once the cheesecake is set, remove it from the springform pan and slice into wedges. Drizzle the blueberry sauce over each slice and serve.

Review

This No-Bake Blueberry Cheesecake is a delicious and refreshing dessert that's perfect for summer or any time of the year. The crust is buttery and crisp, while the filling is smooth, creamy, and bursting with blueberry flavor. The blueberry sauce adds an extra touch of sweetness and tanginess that complements the cheesecake perfectly.

This recipe is also easy to make and requires only a few ingredients. It's vegan, so it's suitable for those who are on a plant-based diet or have dairy allergies. Overall, this No-Bake Blueberry Cheesecake is a crowd-pleaser that will impress both vegans and non-vegans alike.

Nutrition

This No-Bake Blueberry Cheesecake is a healthier version of the classic cheesecake, as it's vegan and made with wholesome ingredients. Here's the approximate nutrition information for one slice of cheesecake (assuming 8 slices total):

Calories: 480

Fat: 32g

Carbohydrates: 44g

Fiber: 2g

Sugar: 27g

Protein: 7g

Note that the nutrition information may vary depending on the brands of ingredients used and the serving size.

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