Introduction
This no-bake blueberry cheesecake is the ultimate make-ahead dessert that combines creamy indulgence with a bright, fruity burst. You get all the classic flavors without turning on your oven, and it’s easily adaptable to be gluten-free and vegan. It’s the perfect impressive yet simple treat for any occasion.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes (chilling)
Total Time: 50 minutes (plus at least 4 hours to set)
Servings: 12
Ingredients
- 1½ cups gluten-free graham cracker crumbs (such as a 220g box of S’moreables, blended)
- ½ cup brown sugar
- ¼ cup vegan butter, melted (can sub coconut oil, or regular butter if not vegan)
- 2 8 oz. containers of vegan cream cheese (such as Tofutti brand, use regular cream cheese if not vegan)
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- ¼ tsp salt
- 32 oz. whipped coconut cream
- 3 cups fresh blueberries
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper for easier removal.
- Make the crust: In a medium bowl, mix the gluten-free graham cracker crumbs and brown sugar. Pour in the melted vegan butter and stir until all crumbs are evenly moistened and the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to compact it well. Place the crust in the freezer to set for 15 minutes.
- Make the filling: In a large mixing bowl, combine the vegan cream cheese and granulated sugar. Beat with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes.
- Add the lemon juice, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and salt to the cream cheese mixture. Beat again until fully incorporated.
- Gently fold in the whipped coconut cream using a spatula until no white streaks remain and the filling is uniform.
- Assemble: Spread half of the cheesecake filling over the chilled crust. Sprinkle 1½ cups of fresh blueberries evenly over the filling. Carefully spread the remaining cheesecake filling over the blueberries, covering them completely.
- Decorate: Scatter the remaining 1½ cups of blueberries over the top of the cheesecake. Gently press them in slightly.
- Chill: Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- To serve, run a thin knife around the edge of the pan before releasing the springform ring. Slice with a clean, hot knife for neat pieces.
Variations
- Create a blueberry swirl by saving ¼ cup of filling, mixing it with mashed blueberries, and swirling it into the top layer before chilling.
- Make individual servings by assembling the cheesecake in small jars or glasses for easy, portion-controlled treats.
- Swap the fresh blueberries for a layer of blueberry jam or compote spread over the crust before adding the filling.
- For a lemon-blueberry twist, add 1 teaspoon of lemon zest to the cheesecake filling.
Tips for Success
- Ensure your vegan cream cheese is at room temperature before mixing to avoid lumps in your filling.
- To make your own whipped coconut cream, chill full-fat coconut milk cans overnight, scoop out the solid cream, and whip it with a mixer until fluffy.
- A hot, clean knife is the secret to perfect slices—run it under hot water and wipe it dry between each cut.
- Press the crust firmly and evenly to prevent it from crumbling when you slice the cheesecake.
Storage & Reheating
FAQ
Can I use frozen blueberries?
Yes, but thaw and drain them completely on paper towels first to prevent excess moisture from making the filling runny.
My whipped coconut cream is runny. What can I do?
Ensure you are using only the solid coconut cream from chilled cans of full-fat coconut milk. If it’s already runny, you can try stabilizing it by whipping in 1-2 tablespoons of powdered sugar or a cornstarch slurry.
How do I know when the cheesecake is set?
The cheesecake should feel firm to a gentle touch and not jiggle in the center when you move the pan.
Can I make this without a springform pan?
Yes, you can use a 9-inch pie dish or a deep tart pan. Serving may be slightly messier, but it will still hold together after a full chill.
Can I make this nut-free?
This recipe as written is nut-free, but always double-check the labels of your specific graham cracker and cream cheese brands for potential cross-contamination.
Why is my crust crumbly?
You may not have added enough melted vegan butter, or you may not have pressed the mixture firmly enough into the pan. The mixture should hold together when pinched before pressing.