Easy No-Bake Vegan Blueberry Cheesecake
A creamy and delightful no-bake cheesecake made with fresh blueberries and soaked cashews, perfect for satisfying your sweet tooth while staying plant-based.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 255 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup cashews, soaked
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup granola or crust of your choice
Instructions
- Soak the cashews in water for at least 4 hours or overnight.
- Blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Add the blueberries and gently fold into the mixture.
- Prepare the crust by pressing granola into the bottom of a springform pan.
- Assemble the cheesecake by pouring the filling over the prepared crust.
- Chill the cheesecake in the refrigerator for at least 4 hours.
- Serve and enjoy your delicious vegan blueberry cheesecake!
Notes
Allow plenty of time for chilling to achieve the best texture and flavor. Customize with fruit or nut toppings for added variety.