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5 from 1 vote
Blueberry No Bake Dairy-Free Cheesecake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

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. 

Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake, dairy free cheesecake, easy cheesecake recipe, healthy cheesecake, no bake cheesecake
Servings: 12
Calories: 384 kcal
Author: Kate Kordsmeier
  1. In a large glass bowl, soak the cashews in warm water for at least one hour, preferably overnight. Drain, rinse and set aside. 

  2. 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.
  3. 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)
  4. 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!

Recipe Video