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Desserts

No-Bake Blueberry Cheesecake

by Ben, So Vegan January 21, 2021October 26, 2022
January 21, 2021October 26, 2022
Vegan No Bake Blueberry Cheesecake Recipe

For this cheesecake we wanted to take things up a notch while staying true to our philosophy of keeping things simple.

This recipe looks the part and it tastes incredible.

Here’s what you need to know:

  • You can store this cheesecake for 2 days in the fridge.
  • We use Medjool dates in our base but any variety will do. Medjool tend to be on the larger scale so throw in an extra date if the variety you use is on the small side.
  • You can also use up any leftover nuts for the base instead of almonds and walnuts: pecans or more cashews would also work.
  • Ideally you’ll need to use a fast-powered blender to blend the soaked cashews into a super smooth filling like ours.
Vegan No Bake Blueberry Cheesecake Recipe

This is the third recipe from our #PimpMyPlant series with our friends Elmlea and now things are getting serious!

The Elmlea Plant Double cream alternative gives the cheesecake a lovely creamy texture and taste.

Both the Elmlea Plant cream alternatives – Single and Double – contain the Vegan Society trademark and there are loads more recipe ideas on the Elmlea hub for you to choose from.

No-Bake Blueberry Cheesecake

Serves: 10 people Prep Time: 50 minutes, plus 4 hours freezing Cooking Time: 8-9 minutes 8-9 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan No Bake Blueberry Cheesecake Recipe For the filling:

  • 200g / 7oz cashews
  • 1 tbsp vanilla extract
  • 270ml / 9.1 fl.oz Elmlea Plant Double
  • 1 lemon
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 300g / 10.6oz fresh blueberries

For the base:

  • 5 dates, stones removed (we use Medjool)
  • 120g / 4.2oz almonds
  • 80g / 2.8oz walnuts
  • 2 tbsp coconut oil, melted

For the compote:

  • 300g / 10.6oz fresh blueberries
  • 2 tbsp caster sugar
  • 1/2 tbsp cornflour

Method

  1. Transfer the cashews to a large mixing bowl and cover with hot water from a kettle. Leave to soften for at least 30 minutes. Then line the base of a 20cm round loose-bottomed cake tin with baking paper.
  2. Add all the base ingredients to a food processor. Process the base ingredients until fine and when they hold together in your hands. Transfer the mixture to the prepared cake tin and use your fingers to spread it out evenly across the base, pushing down to compact the mixture.
  3. Drain the cashews and add them to a blender along with the vanilla extract, Elmlea Plant Double, zest from the whole lemon, juice from half of the lemon, maple syrup and coconut oil. Blend until smooth, then pour 2/3 of the mixture over the nut base. Place the cheesecake in the freezer for 2 hours or until the filling layer is firm.
  4. Once you’re ready to add the blueberry layer, blend the remaining cheesecake mixture with the blueberries until smooth. Pour the blueberry layer over the cheesecake and transfer the cheesecake to the freezer for a minimum of 2 hours or overnight.
  5. When you’re ready to serve the cheesecake remove it from the freezer and leave it to sit on a worktop for 20-30 minutes to soften slightly.
  6. Meanwhile to prepare the blueberry compote, add the blueberries to a saucepan on a low - medium heat and cook for 5 minutes. Then stir in the sugar. Next, in a small bowl combine the cornflour with water until smooth, then stir the paste into the pan and simmer for 3-4 minutes.
  7. Serve slices of cheesecake with a topping of burberry compote. Delicious!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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4 Comments

Warveen Mosa February 5, 2021 - 4:35 am

I tried this and is absolutely delicious, only thing I added a little bit of lemon juice to the compote to balance out the sweetness. Other then that, it is light, flavourful, fancy, delicious and mouth watering. Thank you so much for this beautiful recipe.

Reply
Ben, So Vegan June 30, 2021 - 4:22 pm

Thanks Warveen! The lemon juice sounds like a lovely addition 🙂

Reply
Kiran Shergill February 5, 2021 - 5:36 pm

Looks amazing! How do you store the cheesecake? Does it need to be refrigerated after its set, or does it need to be stored in the freezer?

Reply
Ben, So Vegan June 30, 2021 - 4:22 pm

Thanks Kiran! You can store this cheesecake for 2 days in the fridge 🙂

Reply

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Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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