Go Back
A bite being taken from a slice of no bake blueberry cheesecake.
5 from 4 votes

No Bake Blueberry Cheesecake

Enjoy the perfect blend of tangy blueberries and velvety smooth cheesecake, all without compromising your vegan or gluten-free lifestyle.
Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling Time: 12 hours
Total Time: 12 hours 20 minutes
Servings: 8
Calories: 395 kcal

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 Vegan 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 Vegan 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

Storage: Cover leftover cheesecake in plastic wrap and store in the refrigerator up to 5 days.
To make cheesecake bars: Line an 8x8 pan with parchment paper.  Prepare the graham cracker crust and press into the bottom of the pan.  Pour the cheesecake filling over the crust, then refrigerate.  Prepare the blueberry topping as indicated and top the cheesecake bars before serving.
Not vegan / dairy free: Use dairy cream cheese, sour cream and whipped cream in the same measurements.
Not gluten free: Use a regular graham cracker crust in place of the gf crust.