If you're looking for a super delicious and easy dessert that requires absolutely no baking, this recipe is perfect for you. This gluten free and vegan no bake blueberry cheesecake is easy to prepare. The hardest part of the process is waiting for the cheesecake to chill overnight.
The filling is so light, like a cheesecake mousse and the blueberry sauce for this cheesecake is just *chefs kiss*. Pour it all into a gluten free graham cracker pie crust for the perfect summer dessert, no oven needed.
I love creating no bake recipes for summer. As much as I love my oven, sometimes I don't want to heat up my house for dessert. If you're the same, check out my other no bake vegan desserts: mint pie and my chocolate ganache tart.
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Ingredient Notes
- Vegan Cream Cheese - I prefer Miyokos brand cream cheese because it has low moisture and a strong cream cheese flavor. But you can definitely make this recipe with other brands of vegan cream cheese. If you're not vegan or dairy free, use regular cream cheese in the same measure.
- Vegan Sour Cream - Any brand of vegan sour cream should work fine. If your store doesn't carry vegan sour cream, you can substitute with vegan yogurt. If you're not vegan or dairy free, use regular sour cream in the same measure.
- Coconut Whipped Cream - I use Cocowhip. If you want to make whipped cream from scratch, that will work too. If you're not dairy free or vegan, use Coolwhip in this recipe.
- Tapioca Starch - This is my preferred starch, since I avoid corn. If you don't have tapioca starch you can use cornstarch in the same measure.
- Blueberries - I have used fresh blueberries here. If you only have frozen blueberries, thaw them and drain off the liquid before cooking.
- Graham Cracker Crust - You can use my recipe for a gluten free graham cracker crust. If having a vegan pie is important to your diet, make sure to use graham crackers that don't include honey. You can also make the same pie crust with any kind of crunchy cookie that you like. A store bought crust will work fine for this recipe too.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy cream cheese, sour cream and whipped cream in the same measure.
- Not Gluten Free - use a regular graham cracker crust.
- Make it Vegan - The cheesecake filling here is vegan as written. To ensure a vegan dessert, make sure your graham cracker crust doesn't contain honey.
- No blueberries - You can make the topping with other fruits. You can also substitute a can of blueberry pie filling for an even easier preparation.
How to make vegan no bake cheesecake
This no bake cheesecake is so easy to mix. I've used a stand mixer, but you could do it by hand very easily.
STEP 1: Combine the vegan cream cheese, vegan sour cream, vanilla, lemon juice, and powdered sugar in a mixing bowl. Beat on medium speed until smooth.
STEP 2: Add the whipped cream to the cream cheese mixture and fold it together with a spatula. Be gentle so you don't deflate the whipped cream.
STEP 3: Pour the cheesecake filling into your prepared graham cracker crust. Smooth the top. Chill overnight.
How to make blueberry sauce for cheesecake
Once your cheesecake has chilled, prepare the blueberry sauce for the topping. It will need to cool to room temperature before you pour it on top of the cheesecake.
STEP 1: Combine the blueberries, sugar, lemon juice and vanilla in a saucepan over medium heat.
STEP 2: Cook and stir for about 10 minutes until the juice is released from the blueberries and starts to simmer.
STEP 3: Make a slurry of tapioca starch and water. Add it to the blueberry sauce while continuing to stir.
STEP 4: Continue to cook until the sauce has thickened enough to coat the spoon. Remove from heat and set aside to cool before adding to the cheesecake.
Variations
You can follow the same instructions to make a sauce of strawberries, raspberries, blackberries or cherries.
Recipe FAQs
No. If you are preparing your graham cracker crust yourself, just press the crumbs together as tight as possible to help it hold together. Then place the crust in the freezer while you're preparing the filling.
Wrap the cheesecake in plastic wrap and store in the refrigerator for up to 5 days.
The flavor is very similar between the two. The main difference is texture. No-bake cheesecake is more of a mousse texture where baked cheesecake is more firm.
Don't be tempted to do this. Letting the cheesecake sit in the refrigerator overnight is the best way.
Other no bake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
No Bake Blueberry Cheesecake
Ingredients
For the cheesecake filling
- 8 ounces Vegan Cream Cheese room temperature
- ¼ Cup Vegan Sour Cream room temperature
- ½ Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla
- 9 ounces Coconut Whipped Cream I use Cocowhip
For the blueberry topping
- 2 Cups Fresh Blueberries
- ½ Cup Sugar
- 1 Tablespoon Lemon Juice
- ½ teaspoon Vanilla
- 1 Tablespoon Tapioca Starch
- 1 Tablespoon Water
Instructions
For the cheesecake filling
- Combine the cream cheese, sour cream, powdered sugar, lemon juice and vanilla in a mixing bowl. Beat on medium speed until smooth.8 ounces Vegan Cream Cheese, ¼ Cup Vegan Sour Cream, ½ Cup Powdered Sugar, 1 Tablespoon Lemon Juice, 1 teaspoon Vanilla
- Add the whipped cream and gently fold it together with a spatula.9 ounces Coconut Whipped Cream
- Pour the filling into a prepared graham cracker crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate overnight.1 Gluten Free Graham Cracker Crust
For the blueberry topping
- Add the blueberries, sugar, lemon juice and vanilla to a sauce pan over medium heat. Stir well.2 Cups Fresh Blueberries, ½ Cup Sugar, 1 Tablespoon Lemon Juice, ½ teaspoon Vanilla
- Cook for about 10 minutes, stirring occasionally, until the blueberries release some juice and the juices start to simmer.
- Combine the tapioca starch and water in a small glass. Pour into the cooked blueberries. Stir well to mix in the starch.1 Tablespoon Tapioca Starch, 1 Tablespoon Water
- Continue to cook, stirring constantly until the sauce has thickened enough to coat the spoon.
- Remove from heat and cool to room temperature before pouring over the cheesecake.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Jimin K says
Made the blueberry topping 2 days before aaaand ended up eating it all because it's delicious! Had to make it again, and the cheesecake was super tasty too!
Sydney says
Love this recipe and you don’t need to be Vegan to enjoy this recipe! Lucious berries and a creamy filling thats so easy.