This no-bake blueberry cheesecake is the perfect spring and summer dessert. It's light, sweet, and filled with juicy blueberries. Best part is, you don't have to turn the oven on! This no-bake blueberry cheesecake is gluten-free, dairy-free, and vegan.
This no-bake vegan blueberry cheesecake is based on my grandma's classic recipe. Her blueberry cheesecake was a hit at every family party, so naturally when I went gluten-free and lactose-free I was devastated that I could no longer have it.
But fret no more! I've reimagined my grandma's classic blueberry cheesecake recipe to be gluten-free, dairy-free, nut-free, and vegan. Plus I'm teaching you how you can make it at home too.
Want to learn how you can make this delicious gluten-free and vegan no-bake blueberry cheesecake? Keep on reading!
Looking for more gluten-free desserts? Check these out:
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Why You'll Love This Recipe
- It's vegan, gluten-free, dairy-free, and nut-free! Perfect for everyone to enjoy.
- Quick & easy prep.
- No need to turn on the oven! This is a no-bake recipe.
- Simple ingredients that most people should be able to find. And I've included substitutions in case you can't.
Ingredients Needed
Here is everything you'll need to make this gluten-free and vegan no-bake blueberry cheesecake:
This vegan blueberry cheesecake comes together quickly with a few pantry staples and little hands-on prep time. A few notes on the ingredients...
- Gluten-free graham cracker crumbs: If you cannot find gluten-free graham cracker crumbs, crush a 220g box of gluten-free graham crackers in a blender or food processor. I use KinniKinnick S’moreables, blended.
- Brown sugar: Gives subtle flavour and moisture to the crust.
- Vegan butter: Substitute melted coconut oil if preferred, or regular butter if not vegan.
- Vegan cream cheese: I use Tofutti brand. You can also use regular cream cheese if not vegan.
- Granulated sugar: Sweetens the cheesecake filling without extra moisture.
- Lemon juice: Pairs well with the fresh blueberries and also adds a bit of extra tang to the vegan cream cheese.
- Vanilla extract: Flavours the filling.
- Salt: To balance the sweetness
- Whipped coconut cream: I use 2 tubs of So Delicious Coco Whip. Use Cool Whip if not vegan. You can also make your own coconut whip using instructions in the following note.
- Fresh blueberries: Provide incredible freshness and flavour to this cheesecake. Note that frozen blueberries may provide too much additional moisture to the cheesecake and create a soggy crust. For this reason I only recommend fresh blueberries.
Note: To make your own coconut whipped cream
Place 2 cans of full fat coconut milk in the fridge the night before you plan to make the cheesecake. (This may mean 2 days before you plan to serve the cheesecake). When preparing the cheesecake, scoop out the solid white coconut cream into a large bowl. Discard the coconut water or save for another recipe. Use a hand mixer to whip the chilled coconut milk for 2 minutes. Add 1-2 tablespoon of maple syrup then whip again. It should taste subtly sweet, as there will be more sugar mixed into the cream cheese. Use this to fold into the cream cheese mixture as the coconut whipped cream.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
To make the crust
(1) If you cannot find gluten-free graham cracker crumbs, place your gluten-free graham crackers in a blender or food processor and blend to a fine crumb. Pour into a medium-sized bowl, along with the brown sugar and melted vegan butter. Combine the ingredients using a fork, then pour into a 9x13 inch baking dish. Use the fork to press the graham mixture along the bottom of the dish. Set aside to cool while you prepare the filling.
To make the filling
(2) Place the vegan cream cheese in a large bowl. Using a hand mixer, beat the cream cheese for 2 minutes to incorporate air. Pour in the granulated sugar and beat for 1 minute. Add the lemon juice, vanilla, and salt, and beat for another minute until fully combined and smooth.
(3) & (4) Gently fold the whipped coconut cream into the cream cheese mixture using a rubber spatula.
(5) & (6) Once you have a homogenous mixture, fold in the fresh blueberries until evenly distributed.
To assemble the cheesecake
(7) & (8) Use the rubber spatula to scoop the cheesecake filling onto the graham cracker crust. Use an offset spatula to help spread the cheesecake evenly across the baking dish.
(9) & (10) Cover with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, ideally overnight. When ready to serve, remove from the fridge and serve immediately. Enjoy!
Storage & Freezing Instructions
Storage Instructions: Cheesecake will keep in the fridge, covered, for 2-3 days. Serve directly from the fridge.
Freezing Instructions: Individual slices of cheesecake can be placed into airtight containers and frozen for 1-2 months. To thaw, place the container in the fridge overnight the day before you plan to eat the cheesecake. Enjoy!
Substitutions & Customizations
While this no-bake vegan cheesecake was developed with optimal flavour combinations, there are several ways you can make it your own! Try some of these customizations:
- Use dairy if you prefer. My grandma originally created this recipe using real butter, cream cheese, and cool whip. If you don't have a requirement or preference to be vegan, feel free to use these ingredients.
- Switch up the fruit. Blueberries are a summer classic in this cheesecake, but feel free to use whatever you have that may be in season. My grandma often makes a version of this cheesecake with raspberries, and fresh strawberries would be delicious as well.
Expert Tips
- Pack the crust down well. This will allow you to easily cut and serve slices without the crust crumbling.
- Fold the cheesecake filling together gently. You just whipped a lot of air into it, so you don't want to lose that with aggressive mixing.
- Use fresh fruit if possible. I recommend using fresh fruit, as frozen may release additional moisture that creates a soggy crust.
- Refrigerate for at least 4 hours, ideally overnight. This time allows the cheesecake to firm up, so don't rush it! Ideally let the cheesecake chill overnight for optimal flavour.
Frequently Asked Questions
This no-bake cheesecake requires a fair amount of refrigeration time to firm up and be fit for slicing and enjoy. At minimum, it needs 4 hours in the fridge, but ideally it should be refrigerated overnight. Sorry, you'll have to wait! 😉
Frozen blueberries will likely turn out fine in this recipe, but I really recommend using fresh if you can. Frozen blueberries will likely release additional moisture as they sit in the cheesecake, and this could possibly lead to a soggy crust.
Absolutely! Don't let leftover cheesecake go to waste. Place individual slices in airtight containers and freeze for 1-2 months. When you're ready to eat, place the container in the fridge overnight to thaw completely. The next day, you're ready to enjoy!
Now you've made this delicious no-bake blueberry cheesecake! The perfect summer dessert that is light, fresh, and healthy(ish😉). Everyone can enjoy this gluten-free, dairy-free, and vegan treat. Enjoy sharing with all your friends and family!
Have you made this gluten-free and vegan no-bake blueberry cheesecake? I'd very much appreciate it if you leave a comment below and tag me on instagram @livglutenfree!
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Recipe
No-Bake Blueberry Cheesecake (Gluten-Free, Vegan)
Ingredients
- 1½ cups gluten-free graham cracker crumbs I use a 220g box of S’moreables, blended
- ½ cup brown sugar
- ¼ cup vegan butter, melted can sub coconut oil, or regular butter if not vegan
- 2 8 oz. containers of vegan cream cheese I use Tofutti brand, use regular cream cheese if not vegan
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 32 oz. whipped coconut cream I use 2 tubs of So Delicious Coco Whip. Use Cool Whip if not vegan. Can also make your own coconut whip using instructions in Notes section
- 3 cups fresh blueberries
Instructions
To make the crust
- If you cannot find gluten-free graham cracker crumbs, place your gluten-free graham crackers in a blender or food processor and blend to a fine crumb. Pour into a medium-sized bowl, along with the brown sugar and melted vegan butter. Combine the ingredients using a fork, then pour into a 9x13 inch baking dish. Use the fork to press the graham mixture along the bottom of the dish. Set aside to cool while you prepare the filling.
To make the filling
- Place the vegan cream cheese in a large bowl. Using a hand mixer, beat the cream cheese for 2 minutes to incorporate air. Pour in the granulated sugar and beat for 1 minute. Add the lemon juice, vanilla, and salt, and beat for another minute until fully combined and smooth.
- Gently fold the whipped coconut cream into the cream cheese mixture using a rubber spatula. Once you have a homogenous mixture, fold in the fresh blueberries until evenly distributed.
To assemble the cheesecake
- Use the rubber spatula to scoop the cheesecake filling onto the graham cracker crust. Use an offset spatula to help spread the cheesecake evenly across the baking dish. Cover with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, ideally overnight. When ready to serve, remove from the fridge and serve immediately. Enjoy!
JoAnne Bennett, D.C. says
I love this recipe!!! So easy and so delicious!!
Thanks for inspiring me!
Olivia Parsons says
So glad to hear you enjoyed my Grandma's cheesecake, JoAnne!