Vegan Blueberry Lemon Cheesecake (no bake)
This vegan blueberry lemon cheesecake (no bake) is so simple to make and only requires a blender! Once you see how easy it is you’ll never buy store bought cheesecake again! This cheesecake is perfectly tart, sweet, decadent, and irresistible! It is a much healthier alternative to cheesecake, and made with mostly whole foods! This is sure to be a crowd favorite!
How to make vegan blueberry lemon cheesecake (no bake):
This cheesecake recipe takes 15 minutes of prep time and is made in a blender! First start by making your crust by pulsing raw almonds, salt and maple syrup in a high speed blender or food processor. Pulse until it becomes a fine meal, then add it to your greased or lined muffin tin and pat down with your hands. To make the filling blend all the ingredients together until smooth. Then fill the muffin tins halfway with the mix and keep half of the filling in the blender. Add in some fresh blueberries and blend until smooth then pour another layer on top of the muffin tins. Freeze for a minimum of 3 hours to firm up!
What makes these vegan blueberry cheesecakes healthier?
Typically, cheesecake is made with a ton of refined sugar and high fat dairy products like cream or butter. In this recipe we replace that with nuts! You still get that rich, creamy texture without all the stuff that dairy products comes along with like saturated fat and hormones, yuck! This cheesecake is also packed with tons of fiber and will actually keep you full, unlike cakes filled with refined sugars and carbs. This cheesecake will also leave your tummy feeling happy and completely satisfied!
How to store your vegan blueberry lemon cheesecake (no bake)
Store your vegan blueberry lemon cheesecake in the freezer for up to 3 months! You can leave it in the muffin tin or transfer them to a container when they have hardened up! Take them out 10 minutes before you would like to eat them!
Substitutions & Additions:
- Try adding in other flavors to the filling (raspberry, matcha, coconut, peanut butter, the possibilities are endless!)
- Sub the coconut cream for 1/4 cup coconut oil or omit
- Try using a different nut or seed mix for the crust! (sunflower seeds, pecans etc)
Other recipes you will love:
- McDonalds Copycat Apple Pies
- Healthy Banana Bread (refined sugar free, DF, GF)
- The Fluffiest Chocolate Mousse (made with chickpea water!)
Vegan Blueberry Lemon Cheesecake (no bake)
Ingredients
Crust
- 2 cups Almonds
- ¼ tsp Salt
- 3 tbsp Maple Syrup
Filling
- 2 cups Raw Cashews soaked
- ½ cup Coconut Cream thick part from a can of coconut milk (refrigerate overnight to separate)
- ½ cup Maple Syrup
- ¼ cup Lemon Juice
- 1 tsp Vanilla
- 1 cup Blueberries
Instructions
- Start by making the crust. Pulse the almonds, maple syrup and salt until it reaches a grainy consistency. Careful not to over pulse or it will turn into nut butter!
- Divide the crust into 12 pieces and place into a greased or lined muffin tin. Pat down with your hands.
- Make the filling by blending all the ingredients (except the blueberries) together until smooth. Fill the muffin tin halfway to the top with the filling and reserve half of the filling for the blueberry layer. Shake the muffin tin to flatten the filling.
- Add in the blueberries to the blender with the remaining half of the filling and blend smooth. Add on top of the muffin tins as the final layer. Shake the muffin tin side to side to flatten the filling.
- Freeze for a minimum of 3 hours. You can store these in the freezer for 3 months! Take them out 10 minutes before you want to eat them!
- Recipe inspired by Minimalist Baker who has the best recipes!!! I’m obsessed!