gluten free & vegan!
Gluten Free & Vegan
20 min hands on 8 hours chill
This no bake cheesecake is so easy to whip up. It only takes a matter of minutes to create the creamy, cheesecake mousse filling. You'll never want to hear the words water-bath again.
Combine the vegan cream cheese, sour cream, powdered sugar, lemon juice and vanilla with an electric mixer.
Fold the whipped cream into the beaten cream cheese mixture.
Spread the filling into your prepared gluten free graham cracker crust. Then chill overnight.
Combine blueberries, sugar, lemon juice and vanilla in a saucepan.
Once the berries have released their juice, add a slurry of tapioca starch and stir together to thicken.