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a slice of gluten free vegan blueberry cheesecake
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5 from 3 votes

No-Bake Blueberry Cheesecake (Gluten-Free, Vegan)

The perfect spring and summer dessert that is 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.
Prep Time20 mins
Chill Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 12


  • 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


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!


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.
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!