Vegan Blueberry Cheesecake (No-Bake & Creamy)

ByHannah Peterson

✨ Rich, Tangy & Perfectly Sweet

This Vegan Blueberry Cheesecake is ultra-creamy with a buttery crust and a glossy blueberry topping—just like the one in your photo. It’s completely dairy-free but tastes just as indulgent as classic cheesecake.

🛒 Ingredients

Crust

  • 1 ½ cups vegan graham cracker crumbs
  • ⅓ cup melted coconut oil
  • 2 tbsp maple syrup

Cheesecake Filling

  • 1 ½ cups raw cashews (soaked 4+ hours or overnight)
  • 1 cup coconut cream
  • ⅓ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

🫐 Blueberry Topping

  • 2 cups blueberries (fresh or frozen)
  • 2–3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

👩‍🍳 Instructions

1️⃣ Make the Crust

Mix crumbs, coconut oil, and maple syrup.
Press into a pan and chill for 20–30 minutes.

2️⃣ Blend Filling

Blend soaked cashews with:

  • coconut cream
  • maple syrup
  • lemon juice
  • vanilla
  • salt

Blend until completely smooth and creamy.

Pour over crust.

3️⃣ Chill

Refrigerate for 4–6 hours (or overnight) until set.

4️⃣ Make Blueberry Topping

Cook blueberries, maple syrup, and lemon juice until bubbling.
Stir in cornstarch slurry and cook until thickened.
Cool completely.

5️⃣ Assemble

Spread topping over cheesecake and chill another 30 minutes before slicing.

🍽 Serving Ideas

Serve with:🍓 mixed berries
🥥 coconut flakes 🍋 extra lemon zest🍫 drizzle of chocolate

💡 Tips for Best Results

⭐ Soak cashews well for ultra-smooth texture
⭐ Use a high-speed blender if possible
⭐ Let topping cool before adding
⭐ Chill fully for clean slices

This Vegan Blueberry Cheesecake is creamy, tangy, and bursting with berry flavor—a perfect balance of indulgent and refreshing.

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