Easy Vegan No-Bake Blueberry Cheesecake

This delicious vegan no-bake blueberry cheesecake recipe is quick, easy, and simple to make, yet still deliciously cool, perfectly sweet, creamy, and refreshing – it’s the perfect summer dessert that is sure to impress everyone!

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What I love about this no-bake recipe is that you don’t need to use your oven because it will be set in the refrigerator. But there are plenty of other bonuses to making this vegan blueberry cheesecake too! For one, it’s adaptable and perfect for making ahead for busy gatherings like summer parties! You can also make it with other fruits for variation if you prefer.

How to Make This No-Bake Blueberry Cheesecake

Prep Time: 20 mins	Cook Time: 15 mins
Chill Time: 4 hrs	Servings: 12 Servings

Ingredients Needed to Make No-Bake Blueberry Cheesecake

For the crust:

16 (180 g) Oreo cookies 180 g
¼ cup (60 g) vegan butter melted

For the filling:

14 oz (400 g) blueberries fresh or frozen
1-2 tbsp lemon juice
¾ cup (150 g) sugar or to taste
2 ¼ cups (500 g) vegan cream cheese or soy quark, silken tofu, or half-and-half mixture (*see notes)
⅔ cup (160 ml) non-dairy cream or coconut cream
1 tsp vanilla extract
2 tsp agar powder to set 1 liter of liquid
⅓ cup (80 ml) cold water or non-dairy milk

Topping:

7 oz (200 g) blueberries fresh or frozen
½ tsp agar
1 tbsp sugar or to taste
To Garnish (optional)
blueberries and blackberries
shredded coconut flakes

Instructions for Making Perfect No-Bake Blueberry Cheesecake

Cookie Crust

Line the bottom of an 8-inch (20cm) springform pan with parchment paper. Set aside.
In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted vegan butter and pulse until combined.
Transfer the mixture to your prepared springform pan and press it firmly into the bottom. (Optionally, you can place a layer of cake foil around the sides for easier removal). Refrigerate while you make the filling.

Cheesecake filling

In a saucepan, bring blueberries, lemon juice, and sugar to a simmer. Cook for 5 minutes or until the berries are softened and the mixture has thickened (it should be reduced by ⅓). Transfer to a blender (or use a stick blender) and blend until smooth. Set aside and allow to cool to room temperature.
In a mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy. Add non-dairy cream, and vanilla extract, and mix, until soft peaks form. Set aside.
In a small saucepan, whisk together the agar powder and water. Once the agar has completely dissolved, bring the mixture to a boil and cook for about 1-2 minutes or according to the package instructions, whisking constantly. (If using gelatin, you can skip this step. Read recipe notes*).
Remove from the heat and quickly whisk in the blueberry puree to combine. Then immediately fold it into the cream cheese mixture to combine. Fill the filling onto the chilled cookie crust, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to set completely.

Blueberry Sauce

Purée the blueberries in a blender or use a stick blender or simply mash them with a fork if they’re soft enough. Then transfer to a saucepan.
Stir in the agar powder and sugar to dissolve (making sure that the purée is cold when you add the agar). Then bring the mixture to a boil and cook for about 1-2 minutes or according to the package instructions, whisking constantly.
Pour the sauce over your chilled cheesecake. Garnish with fresh blueberries, blackberries, and shredded coconut flakes if desired.
Slice and enjoy!

Notes

Crust: For a healthier or gluten-free crust, check out the recipe for my no-bake raw coconut cheesecake. If you want to use other cookies that do not have a creamy filling, head over my New York Cheesecake recipe for measurements. You can also prebake the crust in a 350°F (175°C) preheated oven for 5-6 minutes to be crisper and less soft. Just be sure to let it cool completely before adding the filling.
Cream cheese: I prefer using a mixture of 1 ¼ cups vegan cream cheese and 1 cup soy quark. But you can also use only 2 ¼ cups of cream cheese, soy quark, or silken tofu if you prefer. Cream cheese will yield the creamiest result.
Non-dairy Cream: If you can’t find non-dairy whipping cream or pure coconut cream, you can chill a 1×14 oz can of full-fat coconut milk overnight. The next day, scrape ⅔ cup of the solid cream off the top, then bring it to room temperature to soften.
Agar: Please make sure to use 100% agar powder, or you will need more.
Non-Vegan: If making this tart non-vegan, you can use regular cream cheese, heavy whipping cream, and substitute 10 g powdered gelatin for the agar (be sure to adjust step 3 according to the package instruction by soaking the gelatin. Then simply mix it into the blueberry purée along with the cream cheese mixture as there’s no cooking required).