Name: Vegan No-Bake Blueberry Crumble Cheesecake
Prep time: 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: For the crust:; 1 cup gluten-free oat flour; 1/2 cup almond flour; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; Pinch of salt; For the cheesecake:; 1 cup raw cashews, soaked in water for at least 4 hours; 1/2 cup full-fat coconut milk; 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; Pinch of salt; For the blueberry layer:; 2 cups fresh blueberries; 1/4 cup maple syrup; 1 tablespoon cornstarch; 1/4 teaspoon lemon juice; For the crumble topping:; 1/4 cup gluten-free oat flour; 1/4 cup almond flour; 1/4 cup coconut sugar; 1/4 cup vegan butter, cold and cubed; Pinch of cinnamon

Vegan No-Bake Blueberry Crumble Cheesecake

Craving a decadent dessert without the guilt? Look no further than this vegan no-bake blueberry crumble cheesecake.Packed with flavor and free from animal products, it’s the perfect treat for any occasion.

This delightful dessert combines the creamy richness of cashew cheesecake with the tangy sweetness of blueberries and the satisfying crunch of a crumble topping. The best part? No baking required! Simply soak cashews, blend the cheesecake filling, and assemble the layers.

The crust is a delightful blend of gluten-free oat flour and almond flour, providing a perfect base for the creamy filling. A luscious layer of homemade blueberry compote adds a burst of fruity flavor, while the crumble topping delivers the perfect textural contrast.

Whether you’re a seasoned vegan or simply looking to explore plant-based options, this no-bake blueberry crumble cheesecake is sure to impress. It’s also suitable for those with gluten sensitivities, making it inclusive for a variety of dietary needs.

So, why wait? Treat yourself to this delicious and satisfying dessert. Your taste buds will thank you!

Questions I often get asked about this recipe:

Can I use frozen blueberries?
While fresh blueberries are preferred for their flavor, frozen blueberries can be used as a substitute. However, you may need to add a bit of extra cornstarch to thicken the blueberry layer as frozen berries release more water.

How long can I store the cheesecake?
This cheesecake can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months.

Can I make this cheesecake gluten-free?
The recipe as provided is already gluten-free. Just ensure that the oat flour used is certified gluten-free if needed.

Can I substitute the cashews?
While cashews provide the best creaminess, you can experiment with other nuts like almonds or macadamia nuts. However, the texture might be slightly different.

What can I use as a vegan butter substitute?
Coconut oil or plant-based margarine can be used as a substitute for vegan butter in the crumble topping.

What you need to make Vegan No-Bake Blueberry Crumble Cheesecake:

For the crust:

1 cup gluten-free oat flour

1/2 cup almond flour

1/4 cup maple syrup

1/4 cup coconut oil, melted

Pinch of salt

For the cheesecake:

1 cup raw cashews, soaked in water for at least 4 hours

1/2 cup full-fat coconut milk

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 tablespoon lemon juice

1 teaspoon vanilla extract

Pinch of salt

For the blueberry layer:

2 cups fresh blueberries

1/4 cup maple syrup

1 tablespoon cornstarch

1/4 teaspoon lemon juice

For the crumble topping:

1/4 cup gluten-free oat flour

1/4 cup almond flour

1/4 cup coconut sugar

1/4 cup vegan butter, cold and cubed

Pinch of cinnamon

How to make it:

Make the crust:

In a bowl, combine oat flour, almond flour, maple syrup, melted coconut oil, and salt.

Press the mixture into the bottom of a springform pan.

Place in the freezer while you make the cheesecake filling.

Make the cheesecake filling:

Drain and rinse the soaked cashews.

In a high-speed blender, combine cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt.

Blend until smooth and creamy.

Pour the cheesecake filling over the prepared crust.

Make the blueberry layer:

In a small saucepan, combine blueberries, maple syrup, cornstarch, and lemon juice.

Bring to a simmer over medium heat, stirring constantly until thickened.

Let cool slightly before pouring over the cheesecake filling.

Make the crumble topping:

In a bowl, combine oat flour, almond flour, coconut sugar, and cinnamon.

Cut in the cold vegan butter until the mixture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the blueberry layer.

Chill and serve:

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Tips:

For a richer cheesecake, use soaked cashews overnight.

You can use store-bought vegan graham cracker crumbs for the crust as a shortcut.

For a thicker blueberry layer, use a little less liquid.

Garnish with fresh blueberries and a sprig of mint before serving.

Latest Reviews:

This cheesecake is a dream! The crust is perfectly crunchy, the filling is smooth and creamy, and the blueberry layer is bursting with flavor. The crumble topping adds a delightful crunch. Highly recommend! Samantha S.

I was skeptical about a vegan cheesecake but this one blew me away! The texture is incredible and the flavors are perfectly balanced. It’s rich, satisfying, and completely guilt-free. A must-try for dessert lovers. Anne R.

This recipe is a keeper! So easy to follow and the results are amazing. My non-vegan family loved it too. It’s refreshing and perfect for summer gatherings. Can’t wait to experiment with different fruit toppings. Holly P.

Printable Recipe:

Yield: 8 servings