No Bake Vegan Blueberry Cheesecake Recipe (No Coconut)

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Try our easy no bake vegan blueberry cheesecake cake recipe without no coconut and taste amazing. Simple and straight forward, this no bake blueberry vegan cheesecake (no coconut) will have even the nonvegan guests asking for seconds. A smooth and creamy vegan cheesecake that melts in your mouth bite after bite.

INGREDIENTS FOR THE NO BAKE BLUEBERRY VEGAN CHEESECAKE:

• 1 1/4 cup quick-cooking oats
• 8 oz vegan cream cheese (one container)
• 2 teaspoon vanilla extract
• 1 teaspoon orange zest (1 small orange)
• 1/2 cup vegan butter (melted)
• 3/4 cup of sugar
• 1/2 oat milk
• 1 cup almonds
• 4 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 3 cups almonds soaked
• 1 cup fresh blueberries

INSTRUCTIONS FOR BLUEBERRY VEGAN CHEESECAKE:

1. Add oats, almonds, salt, vegan butter in a food processor and pulse a few seconds until fine crumbs form.
2. Transfer to a medium bowl and fold in maple syrup and almond butter.
3. Brush the bottom of an 8″ springform pan with vegan butter and press crust evenly into the bottom of the pan.
4. Add the oat milk and 3/4 cup of sugar and heat on medium heat just until the sugar is dissolved and melted. Set aside and let it cool.
5. In a high power blender, blend soaked cashews, cooled oat milk mixture, melted vegan butter, vanilla, until thick and smooth.
6. Add the vegan cheese cream and orange zest into the blender and mix for a few seconds until the cream cheese mixture is well combined..
7. Pour the cream cheese mixture into crust and chill it in the freezer for at least 3 hours or overnight.
8. Carefully remove the cheesecake while still frozen from the springform and transfer to a large plate.
9. Decorate the top edge of the cheesecake with fresh blueberries.
10. Thaw for 1 hour and serve.

NO BAKE BLUEBERRY VEGAN CHEESECAKE (WITHOUT COCONUT)

A delicious no bake vegan cheesecake made without any coconut and topped with fresh blueberries. Smooth and cramy, this no bake cheesecake will satisfy and sweet tooth.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dairy Free, Dessert, No Bake, Vegan

Cuisine American

Servings 8 slices

Calories 350 kcal

Ingredients

  

• 1 1/4 cup quick-cooking oats
• 8 oz vegan cream cheese one container
• 2 teaspoon vanilla extract
• 1 teaspoon orange zest 1 small orange
• 1/2 cup vegan butter melted
• 3/4 cup of sugar
• 1/2 oat milk
• 1 cup almonds
• 4 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 3 cups almonds soaked
• 1 cup fresh blueberries

Instructions

 

• Add oats, almonds, salt, vegan butter in a food processor and pulse a few seconds until fine crumbs form.
• Transfer to a medium bowl and fold in maple syrup and almond butter.
• Brush the bottom of an 8″ springform pan with vegan butter and press crust evenly into the bottom of the pan.
• Add the oat milk and 3/4 cup of sugar and heat on medium heat just until the sugar is dissolved and melted. Set aside and let it cool.
• In a high power blender, blend soaked cashews, cooled oat milk mixture, melted vegan butter, vanilla, until thick and smooth.
• Add the vegan cheese cream and orange zest into the blender and mix for a few seconds until the cream cheese mixture is well combined..
• Pour the cream cheese mixture into crust and chill it in the freezer for at least 3 hours or overnight.
• Carefully remove the cheesecake while still frozen from the springform and transfer to a large plate.
• Decorate the top edge of the cheesecake with fresh blueberries.
• Thaw for 1 hour and serve.

Keyword blueberry vegan cheesecake, no bake cheesecake, no bake vegan cheesecake no coconut, vegan cheesecake