Simple but elegant No Bake Blueberry Cheesecake!
It’s that time of year when I start rolling out the No Bake Desserts!
Bonus: This one is also nut free!
Many people ask me why I rarely use cashews in my no bake desserts since they are so good for creamy stable desserts.
Well for one reason, they are so expensive!
Secondly I know several people who are allergic to cashews so I guess I just have this thing where I try to stay away from them.
While I do love the cashew based cakes, this one is unique and tastes just like cheesecake!
And because it is no bake you can use any brand of vegan cream cheese that you like!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE IT!
Notes for Success:
Many have asked what to use instead of white chocolate in this recipe and since it is a crucial ingredient I would recommend to make my other recipe instead CLICK HERE
A spring form pan with no bottom inserted can be used if you do not have a ring mold like I used in the video
For those who want extra blueberry compote to go on each slice of cheesecake, just double the blueberries and sugar part of the recipe below and reserve half of it for the topping
You can use any brand cream cheese you prefer since this is a no bake recipe
Agar is a very sensitive ingredient that when measured improperly it can be the difference between a creamy luscious slice of cheesecake and a hunk of inedible rubber on your plate!
Please read all about agar in the article below before proceeding!
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Lactic acid is another crucial ingredient that transforms our vegan desserts into authentic tangy cheesecakes!
If you cannot get it you can sub in apple cider vinegar instead
USING AGAR IN YOUR DESSERT RECIPES
No Bake Blueberry Cheesecake
Ingredients
For the Crust:
- Graham Crackers or cookies 1½ cups (170g)
- Vegan Butter 4 Tablespoons (56g)
- Granulated Sugar ¼ cup (50g)
For the Cheesecake:
- Vegan Cream Cheese 2 packages (454g)
- 10oz (280g) Vegan White Chocolate
- Full Fat Coconut Milk or any milk alternative of your choice 1 cup (237ml)
- 2 teaspoons Vegan Lactic Acid
- OR Apple cider vinegar 2 teaspoons
- Granulated Sugar ½ cup (100g)
- Agar ¾ teaspoon
For the Blueberry Compote
- Blueberries fresh or frozen 1 cup
- Granulated Sugar ¼ cup (50g)
Instructions
- First prepare the crust by placing the graham crackers or cookies in a food processor and process to fine crumbs
- Slowly pour the melted vegan butter into the feed tube of the processor while pulsing until it all comes together like wet sand.
- Press this firmly into the bottom of an acetate lined 8" Ring mold
- Refrigerate while you prepare the cheesecake filling
- First combine the blueberries and sugar together in a small sauce pot over low heat stirring occasionally until the sugar melts and the blueberries start to break down and get juicy.
- Remove from the heat and reserve.
- Combine the white chocolate, milk, vegan cream cheese, lactic acid OR apple cider vinegar and the other measure of sugar together in a medium sauce pot over medium heat and stir constantly while the chocolate melts.
- Add the agar and continue stirring to a smooth mixture and it just starts to bubble slightly.
- Once it starts to bubble, let it come to a full boil stirring constantly for about 20- 30 seconds
- The pour the mixture into the prepared crust and the blueberry compote gets swirled into that
- Refrigerate immediately for at least 3 hours or until set firm enough to unmold and slice.
- Serve with vegan whipped cream or more blueberry compote if desired. *see summary above
Notes
Blueberry Cheesecake must be refrigerated at all times for up to 10 days covered
Freeze for up to 1 month wrapped well
Hi there,
First of all, thank you for sharing this wonderful recipe. I plan to make it as soon as I get everything.
I am unable to find the Acetate 8″ pan though.
Acetate tape or just 8″ roll only.
Hi Shirley! The acetate is clear cake collar, NOT a pan. It is something that you LINE your pan with so help remove the cake after it is set. CLICK HERE
Hi Gretchen! How are you doing? How’s Florida life! So jealous! I want to love there so badly but stuck in California. Hoping to love hear the Orlando area next year. I’m a bit obsessed with Disney and want to open a vegan bakery there some day maybe in Disney springs. Anyway, this is why I’m writing you. You said you closed and sold your bakery in 2014, just curious if you did this because you were vegan snd if so, why not open a vegan bakery? Also, was it hard to own and operate yours own bakery? Is it worth pursuing ?
Oh and the cheesecake recipe I always follow as a base to all Cheesecake recipes is your vegan Oreo one. It’s the best. You use corn starch though in that one and not agar.. is agar better? I love toffutti as the base and it calls for tofu also not coconut cream but maybe that’s better too. I will try out this new one too!
Hi Gretchen, turned out a bit grainy. Any idea why?
Hmm, that’s interesting because there is nothing in this particular no bake recipe that would cause graininess (for example cashews in most no bake recipes)
So I have to guess it was the vegan cream cheese?? Not sure which brand you used, but since everything else is quite common I wonder if it was that? Did it seem to separate? I have not had much luck with many brands of cream cheese except for tofutti
FOUND THIS ON MOM’S EMAIL. LOOKS GREAT. I HAVE TO TRY IT. I’M SURE IT WON’T LAST TO LONG.
Hi Gretchen, I’m trying to go locarb. Can the sugar be substituted? Many thanks Rachel
Yes! You can use a no cal sugar here!
Will opting for the coconut milk impart a strong coconut taste to the cheesecake?
I never find a coconut taste if I use coconut milk (and I have) – the other ingredients will overpower
Thanks for the speedy reply. I have one more question; I want to try this recipe today but only have agar flakes on hand not the powder form, can I still use the same measurement ? Or should I adjust it slightly?
CLICK HERE FOR MORE ABOUT AGAR
Hi Gretchen, just trying this out today. I used apple cider vinegar and I think it’s made the cheesecake a little bit yellowish. I’m in australia so not sure if you can get vegan lactic acid here. Any suggestions? Also the berry compote just sank to the bottom when I put it in to the cheesecake. I will just have to boil the mix for longer next time. It’s currently setting in the fridge so will see how it tastes..thanks ?
Hi Lisa! Hmm, I don’t find a color change when I use the vinegar as I sometimes do when I am out of lactic acid.
The acid will definitely NOT do that to you though since it is a white powder. The compote goes onto the cheesecake AFTER baking, so if you meant you put it on top of the BATTER before baking, It would make sense that it sank to the bottom 🙂
Hi Gretchen, I thought this was a no bake cheesecake, a little confused about your answer
Yes, I was confused too 😀
I think I was thinking this original question came from my BAKED White Chocolate & Blueberry Cheesecake! WOOPS!
CLICK HERE YOU WILL SEE WHAT i MEANT!
Hi Gretchen, I love the recipe, but i can’t buy Graham Crackers here in Australia very easily. I found a similar vegan alternative (digestives/hob nobs), but could you include the total weight of the graham crackers used in the recipe so i can get the weight right for the biscuits I’m using to substitute? it would be most helpful, thank you!
Hi Shelby – yes it’s approx 210g of crackers
Omg !!!! There’s a first time for everything
Glad this was my first time ever making a non-bake cheesecake. wow super delicious and so easy to make
My sister couldn’t believe that it was vegan! Excellent dessert for a hot Texas day. thank you!