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This No Bake Blueberry Cheesecake is a delicious no-oven dessert. This vegan gluten-free cheesecake is made without refined sugar. Delicious and healthy blueberries make this dessert great. Blueberry Cheesecake will decorate your table perfectly. It takes a little time and a good mood to prepare such a delicious dessert.

Vegan Cheesecake Ingredients

If you are a regular reader of my blog, you know the basic ingredients for a no-bake cheesecake. For new visitors, I will now reveal secret information. Any cheesecake consists of a crust and a filling.

Cheesecake crust

My skin is standard. It’s almond flour and refined coconut oil. Sometimes. To make a sweet crust, I add maple syrup. Actually, the crust is a very interesting part of the recipe. It doesn’t carry any flavor. But she is very important. With a crust, it is much easier to separate a piece of cheesecake from the mold. And visually ready dessert looks much more interesting. In addition to the crust, the cheesecake recipe has a filling.

Blueberry Cheesecake filling

There are several permanent ingredients in the filling. You can take them as a basis. And adding various components to the recipe to get interesting desserts. For no-bake cheesecake, I prefer to use these ingredients. These are soaked cashew nuts, coconut milk, cacao butter, maple syrup and vanilla extract. Cacao butter can be replaced with coconut oil. But then the cheesecake at room temperature can lose its shape. Cacao butter is more resistant to heat.

In addition to the main ingredients in our recipe, there is a very important additional component. This is blueberry. In addition to being delicious, blueberries are very healthy. For cheesecake, both fresh and frozen berries are suitable. Also, to prepare the cheesecake, we need a 16 cm round form and parchment.

How to make No Bake Blueberry Cheesecake

Before we start cooking the cheesecake, we need to prepare the cashew nuts. There is nothing difficult about this. Simply soak cashew nuts in cold water for 8 hours or overnight. Change the water periodically. After the soaking process is complete, proceed to the cheesecake.

Preparing the cheesecake crust

Cooking the crust is the easiest process. In a bowl, mix almond flour and refined coconut oil. You should get a crumbly mass. Then put the crust on the bottom of the form. And press well to the bottom with a silicone spatula or spoon. Leave the form with the crust aside. Now we are going to prepare the filling for the cheesecake.

Filling

The Blueberry Cheesecake filling consists of two layers. If desired, you can limit yourself to one layer. But that is another story. And we will do the right thing. First we make the blueberry layer.

Blueberry layer

In principle, in our recipe, both layers are blueberry. But they have two differences. The first is the number of ingredients. And the second difference is that blueberries are whole in one layer, and crushed in the other.

So. Using a blender, combine the soaked cashews, coconut milk, cacao butter, maple syrup, blueberries, and vanilla extract. Work with a blender until the mass is smooth. Then pour the blueberry layer into the mold on the crust. Place the mold in the freezer for 1 hour. After this time, proceed to the vanilla layer.

Preparing the vanilla layer

Using a blender, combine the soaked cashews, coconut milk, cacao butter, maple syrup and vanilla extract. Put the resulting mass in a bowl and add blueberries. And mix everything. In the vanilla layer, the blueberries will be whole. Then spread the vanilla mixture on top of the blueberry layer. Then put the mold in the freezer for 2 hours until it hardens.

Remove the finished cheesecake from the mold and decorate with berries. Store Blueberry Cheesecake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.

Make No Bake Blueberry Cheesecake and write your comments. I’m interested in your opinion.

Enjoy!

Be healthy and love yourself!