These blueberry no bake, dairy-free cheesecakes are, gluten-free and yet still rich, creamy and decadent thanks to cashews, coconut and vegan cream cheese.
As promised, I’m sharing four delicious and healthy blueberry recipes this week in partnership with the U.S. Highbush Blueberry Council’s Goodness Frozen campaign. We’re headed straight for dessert with these blueberry no bake, dairy-free cheesecakes.
These adorable personal-sized cheesecakes are also gluten-free and seriously delicious. I served them at a dinner party and nobody could believe they weren’t made with cream cheese!
Instead, I rely on a creamy and decadent mixture of cashews, coconut cream, and dairy-free cream cheese (my favorite brand is Kite Hill, which is made with almond milk and doesn’t have tons of additives like other vegan brands).
I also add gelatin to the filling to help the cheesecake set and firm up without having to bake it. You literally just blend up the filling ingredients and pour the mixture into a muffin pan and then just refrigerate for a few hours.
Rather than garnish the cheesecake with a blueberry sauce, I actually just add the blueberries right to the blender when I’m making the filling so each bite is laced with the sweet fruit.
It adds such a fun flavor element to the cheesecake, and the deep purple color really makes the dish pop.
The crust for these blueberry cheesecakes is also beyond easy to make. Just combine crushed graham crackers (go for gluten-free brands to reduce inflammation) with coconut oil and press into the bottom of your muffin tins.
The filling mixture goes right on top and I honestly was amazed at how well everything stayed together for such minimal effort.
I even tested the recipe two more times just to make sure it wasn’t a fluke how easy this was…okay and maybe I might have been craving another cheesecake…but that’s beside the point.
The point is, this recipe is ridiculously easy to make, which is saying a lot from me because I’m a horrible baker who ruins most desserts. Baking is just so precise and technical and I much prefer to cook with a more free-spirited, a-little-of-this-a-little-of-that mentality.
So these no bake blueberry cheesecakes are right up my alley!
Blueberry No Bake Dairy-Free Cheesecake
These Blueberry No Bake Dairy-Free Cheesecakes are gluten-free and yet still rich, creamy and decadent thanks to cashews, coconut and vegan cream cheese.
- 1 cup crushed gluten-free graham crackers (pulse in food processor to grind)
- 1/3 cup coconut oil, melted
- 1 cup raw, organic cashews
- 2 lemons, juiced
- 1 1/4 cup organic coconut cream (can substitute coconut milk)
- 3 teaspoons vanilla extract
- 5 tablespoons raw, organic honey
- 1/4 cup organic, extra-virgin coconut oil (melted)
- 2 tablespoons grass-fed gelatin (I recommend Vital Proteins Beef Gelatin)
- 2 8-ounce packages dairy-free cream cheese (I recommend Kite Hill)
- 3/4 cup frozen organic blueberries
In a large glass bowl, soak the cashews in warm water for at least one hour, preferably overnight. Drain, rinse and set aside.
- Pulse graham crackers in a food processor until finely ground. Pour melted coconut oil over top and mix to combine. Press mixture into the bottom of a 12-cup muffin tin. Refrigerate while you make the filling.
- To a large blender or food processor, pulse cashews until coarsely ground. Add lemon juice, coconut cream, vanilla, honey, melted coconut oil and gelatin. Pulse until combined. Add cream cheese and blend until smooth. Add blueberries and pulse until just combined (be careful not to overblend, as you don't want the blueberries to be totally pureed)
- Pour cheesecake filling into the muffin cups, on top of the graham crust. Refrigerate for at least 1 hour, or until cheesecake is firm and set. Can also leave overnight. Serve and enjoy!
Photo Credit: Heidi Geldhauser
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