No-Bake Blueberry Cheesecake (Vegan)

This delicious vegan no-bake blueberry cheesecake recipe is quick, easy, and simple to make, yet still deliciously cool, perfectly sweet, creamy, and refreshing – it’s the perfect summer dessert that is sure to impress everyone!

Easy Vegan No-Bake Blueberry Cheesecake Recipe

The inspiration for this recipe actually originally came from my no-bake blackberry mousse tart. However, this cheesecake is still pretty different as it’s made with more fruit and in a springform pan for easier prep. That means you don’t need to form a tart shell and you’ll have more of the fruity creamy cheesecake filling!

I always love a good cheesecake – and it has to have lots of filling. That’s one of the main similarities between this creamy blueberry one and my beloved no-bake mango cheesecake pie or my fresh strawberry cheesecake.

You might also be able to tell that I’m a rather large fan of no-bake cheesecakes. That’s because they’re just so light, refreshing, and creamy – baked vegan cheesecakes are still lovely, of course, but they just can’t compare to something like this no-bake blueberry cheesecake when it’s fresh from the fridge!

What I also love about this no-bake recipe is that you don’t need to use your oven because it will set in the refrigerator. But there are plenty of other bonuses to making this vegan blueberry cheesecake too! For one, it’s adaptable and perfect for making ahead for busy gatherings like summer parties! You can also make it with other fruits for variation if you prefer.

In fact, it’s so adaptable that you don’t even have to make it during the summer – I used frozen blueberries as they’re always available! Of course, you can use fresh fruit instead, but frozen often works out cheaper – a fairly large advantage!

What do I need to make this no-bake blueberry cheesecake?

You don’t need too many ingredients to make this recipe – it’s actually wonderfully simple!

For the crust, you just need:

• Oreo cookies
• Vegan butter

… that’s it! Just 2 ingredients for the crust. I told you that it was deliciously simple!

For the creamy blueberry cheesecake filling, you need:

• Fresh or frozen blueberries – I used frozen ones, but fresh work just as well!
• Lemon juice. Freshly squeezed is always best, but bottled works great in a pinch (although you may sometimes need to use a little bit extra!)
• Sugar – I recommend using ¾ cup as a base amount and sweetening the cheesecake further if you find that you need to. However, if you’re going to use sweetened dairy-free yogurt, be sure to less sugar.
• Vegan cream cheese, soy quark, silken tofu, or half and half mixture. It can be fairly difficult to find a good vegan cream cheese, so silken tofu makes a great replacement for cheesecakes. It’s already so creamy and smooth while being rich in protein and low in fat.
• Dairy-free cream or coconut cream. Personally, I like coconut cream best as I find it has a gorgeous light texture and slightly coconutty flavor that I really miss whenever I use other vegan cream alternatives instead!
• Vanilla extract.
• Agar powder – it’s important to note that you’ll need enough to set 1 liter of liquid to make sure that your cheesecake sets properly! So I highly recommend using 100% agar powder and not flakes or you’ll need more.
• Cold water or dairy-free milk. I do love soy, oat, or almond milk, but cold water works just fine in a pinch!

.. and there we go! Nothing too weird and wonderful, although if you’re a new vegan or don’t bake often then there may be things (like the agar powder) that you don’t already have!

How do I make this vegan blueberry cheesecake?

The method here is so simple that there are basically no step-by-step process shots needed! However, I highly recommend checking out the recipe video to see the making of this sweet treat! I‘m sure you can do it easily in no time!

How to make oreo cookie crust

1. Line a pan with parchment paper. You can see the exact size in the recipe card (below), and my top tip here is that if you’re struggling to get the parchment paper to stay in the pan, you can grease it lightly first with a light coating of melted (vegan) butter or oil.
2. Crush the oreo cookies – you can use a food processor for this or simply place the cookies in a ziplock bag and crush them using a rolling pin! You need to get them into fairly fine crumbs so that the base won’t crumble apart. Then just add the melted vegan butter and either blitz the mixture some more or stir it in with a spoon.
3. Spoon the mixture into the prepared pan and place it in the fridge. You can do this quite a while in advance, but you can also just leave it to chill while you make the filling – it should set fairly quickly.

That’s actually it for the crust! It’s a pretty standard oreo cookie crust, so you shouldn’t have any trouble with it – it’s my favorite, most reliable crust recipe!

For a healthier or gluten-free crust, you could try this one for my no-bake raw coconut cheesecake.

Or, if you’d like to try using other cookies that don’t have a creamy filling then you could use the crust from my New York Cheesecake recipe.

How to make creamy no-bake blueberry cheesecake filling

1. Add the lemon juice, blueberries, and sugar to a saucepan. You don’t need a particularly large one here since they’ll reduce pretty fast. Then just bring it to a simmer for 5 minutes or until it’s reduced by half.
2. Blend the blueberry mixture until smooth. You can use an immersion blender or a regular one for this, but if you use a regular blender then it’s worth noting that if the mixture is too hot, it’ll expand in the blender so leave plenty of space. You can even do it in batches if you need to! Set the smooth mixture aside and let it cool to room temperature.
3. Add the cream cheese to a mixing bowl and use a hand mixer to beat it until it’s smooth and creamy. Then just add the dairy-free cream and vanilla and mix the mixture some more until soft peaks form. Set this mixture aside.
4. Whisk together the agar powder and water in a small saucepan, then once it has completely dissolved, bring the mixture to a boil and cook for just a couple of minutes. (note: if you are using gelatin, you can read recipe notes in the recipe card below to find out what to do instead).
5. Remove this saucepan from the heat and whisk in the blueberry puree quickly to combine the two. Fold this new mixture into the cream cheese mixture very gently and smooth the filling evenly over the cookie crust in the pan.
6. Chill the vegan no-bake cheesecake for at least 4 hours, or ideally overnight to make sure that it sets fully before you cut and serve it.

How to make the blueberry sauce

The method here is super simple and uncomplicated again!

1. Puree the blueberries. You can use a regular blender, stick blender, or even a fork for this – just mash them! The fork method works best for fresh blueberries – especially if you like a slightly textured sauce.
2. Then add the blueberry puree into a saucepan. Be sure to let it cool before adding the agar.
3. Now stir the agar and sugar into the blueberry mixture until it’s dissolved and bring the mixture to a boil. Cook for one or two minutes (or according to the agar package instructions).
4. Finally, pour it over the cheesecake.

… and you’re done!

This easy vegan no-bake blueberry cheesecake recipe is:

• Vegan (dairy-free, egg-free)
• Can be made gluten-free (by using gluten-free cookies)
• Quick & easy to make
• Made with crunchy oreo crust
• Creamy
• Light & fluffy
• Loaded with blueberries
• Fruity
• Topped with blueberry sauce
• Satisfying
• Refreshing
• So delicious!

What other summer desserts should I try making?

I have so many sweet summer treats that you should try! I’m sure you’ll find something on this list to suit your tastes!

• Raw Coconut Cheesecake (Vegan Raffaelo Cake)
• No-Bake Mango Cheesecake Pie
• No-Bake Blackberry Mousse Tart
• Vegan Vanilla Custard Tart
• Chocolate Mousse Pie
• Summer Fruit Cream Tart
• Vegan Chocolate Cream Pie
• Vegan Panna Cotta Tart with Jelly
• Coconut Rice Pudding Cake
• Blueberry Chia Pudding Cake
• Strawberry Ice Cream Pie

If you try this easy vegan no-bake blueberry cheesecake, please leave me a comment below sharing how you liked this recipe! And if you take a picture of your dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Have fun trying!

No-Bake Blueberry Cheesecake (Vegan)

Author: Bianca Zapatka

This delicious vegan no-bake blueberry cheesecake recipe is quick, easy, and simple to make, yet still deliciously cool, perfectly sweet, creamy, and refreshing - it’s the perfect summer dessert that is sure to impress everyone!

4.75 von 24 Bewertungen

Print Pin Review

Prep Time 20 mins

Cook Time 15 mins

Chill Time 4 hrs

Course Cake, Dessert

Servings 12 Servings

Calories 270 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

For the crust:

• 16 (180 g) oreo cookies 180 g
• ¼ cup (60 g) vegan butter melted

For the filling:

• 14 oz (400 g) blueberries fresh or frozen
• 1-2 tbsp lemon juice
• ¾ cup (150 g) sugar or to taste
• 2 ¼ cups (500 g) vegan cream cheese or soy quark, silken tofu or half and half mixture (*see notes)
• ⅔ cup (160 ml) non-dairy cream or coconut cream
• 1 tsp vanilla extract
• 2 tsp agar powder to set 1 liter of liquid
• ⅓ cup (80 ml) cold water or non-dairy milk

Topping:

• 7 oz (200 g) blueberries fresh or frozen
• ½ tsp agar
• 1 tbsp sugar or to taste

To Garnish (optional)

• blueberries and blackberries
• shredded coconut flakes

Instructions 

• *Note: Please watch the recipe video for visual instruction! Also, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list!

Cookie Crust

• Line the bottom of an 8-inch (20cm) springform pan with parchment paper. Set aside.
• In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted vegan butter and pulse until combined.
• Transfer the mixture into your prepared springform pan and press it firmly into the bottom. (Optionally, you can place a layer of cake foil around the sides for easier removal). Refrigerate while you make the filling.

Cheesecake filling

• In a saucepan, bring blueberries, lemon juice, and sugar to a simmer. Cook for 5 minutes or until the berries are softened and the mixture has thickened (it should be reduced by ⅓). Transfer to a blender (or use a stick blender) and blend until smooth. Set aside and allow to cool to room temperature.
• In a mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy. Add non-dairy cream, vanilla extract, and mix, until soft peaks form. Set aside.
• In a small saucepan, whisk together the agar powder and water. Once the agar has completely dissolved, bring the mixture to a boil and cook for about 1-2 minutes or according to the package instructions, whisking constantly. (If using gelatin, you can skip this step. Read recipe notes*).
• Remove from the heat and quickly whisk in the blueberry puree to combine. Then immediately fold it into the cream cheese mixture to combine. Fill the filling onto the chilled cookie crust, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to set completely.

Blueberry Sauce

• Purée the blueberries in a blender or use a stick blender or simply mash them with a fork if they’re soft enough. Then transfer to a saucepan.
• Stir in the agar powder and sugar to dissolve (making sure that the purée is cold when you add the agar). Then bring the mixture to a boil and cook for about 1-2 minutes or according to the package instructions, whisking constantly.
• Pour the sauce over your chilled cheesecake. Garnish with fresh blueberries, blackberries, and shredded coconut flakes if desired.
• Slice and enjoy! 😊

Notes

• Crust: For a healthier or gluten-free crust, check out the recipe for my no-bake raw coconut cheesecake. If you want to use other cookies that do not have a creamy filling, head over my New York Cheesecake recipe for measurements. You can also prebake the crust in a 350°F (175°C) preheated oven for 5-6 minutes to be crisper and less soft. Just be sure to let it cool completely before adding the filling.
• Cream cheese: I prefer using a mixture of 1 ¼ cups vegan cream cheese and 1 cup soy quark. But you can also use only 2 ¼ cups of cream cheese, soy quark, or silken tofu if you prefer. Cream cheese will yield the creamiest result.
• Non-dairy Cream: If you can't find non-dairy whipping cream or pure coconut cream, you can chill 1x14 oz can full-fat coconut milk overnight. The next day, scrape ⅔ cup of the solid cream off the top, then bring it to room temperature to soften.
• Agar: Please make sure to use 100% agar powder, or you will need more.
• Non-Vegan: If making this tart non-vegan, you can use regular cream cheese, heavy whipping cream, and substitute 10 g powdered gelatin for the agar (be sure to adjust step 3 according to the package instruction by soaking the gelatin. Then simply mix it into the blueberry purée along with the cream cheese mixture as there’s no cooking required).
• Please read my blog post for further information on this recipe.

Nutritions

Serving: 1Serving | Calories: 270kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 192mg | Potassium: 133mg | Fiber: 3g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Nutrition is calculated automatically and should be used as estimate.

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