This vegan blueberry cheesecake will be your new favourite no bake dessert to make this summer. It’s so refreshing, light, and has a fluffy cheesecake texture – while being dairy-free. It’s so simple to make, you will impress any guest that takes a bite of this cheesecake!

I partnered with Becel to bring you this super easy and delicious dairy free, no bake cheesecake that makes the absolute perfect recipe you can bring to any party or BBQ you attend this summer!

overhead photo of vegan blueberry cheesecake

Ingredients you’ll need to make this vegan blueberry cheesecake

  • Crushed Graham Crackers. This will be the main ingredient needed to make your crust. I love using graham crackers for that classic cheesecake crust flavour. It’s slightly sweet and a little salty, which makes the perfect balance of flavours in this cake.
  • Brown Sugar. Adding just a bit of brown sugar to the crust helps it hold together with the mix of graham crackers and melted butter. It also adds a little extra sweetness that pairs well with the salty flavour of the graham crackers.
  • Melted Dairy Free Butter. I used the Becel Plant Butter Salted Sticks and melted it to add to my crust. I love the salted sticks for baking recipes because of that sweet and salty combination. It adds such a nice touch to the crust!
  • Cashews. The cashews need to be softened when making the filling, so you can just boil these in water for 10 minutes, drain them and set them aside to cool down for 5 minutes.
  • Vegan Cream Cheese. Any cream cheese will do for this recipe, as long as it has a soft and smooth texture so that it blends well with the other ingredients. Make sure the cream cheese is not flavoured with garlic or other herbs!
  • Coconut Milk. This adds a nice flavour to the cheesecake and makes the texture of the filling smooth and creamy.
  • White Granulated Sugar. For a little added sweetness to the cheesecake filling!
  • Lemon Juice. I like adding a little bit of lemon juice to add some zing and freshness to this cheesecake!
  • Cornstarch. To help bind all the ingredients together and thicken once it goes in the fridge to harden.
  • For the Blueberry Compote. You’ll need some blueberries, maple syrup, sugar, and cornstarch. Bring this to a boil until the blueberries start to burst and it forms a jam-like consistency.
slice of blueberry cheesecake on white small plate

Tips on making the perfect no bake blueberry cheesecake

  • Crush your graham crackers first. I crush my graham crackers first in the packaging so they are broken up into smaller chunks. Then use the crushed pieces to measure when making the crust. This is an easier method since it can be harder to estimate how many full-sized graham crackers you need to make the crust.
  • Boil your cashews before blending. Boil your cashews for 10 minutes, then drain the water and set them aside. This will soften the cashews before you add them to the cheesecake filling. You can also soak them in water overnight to soften, but this method is so much quicker and easier in my opinion!
  • Make sure your cheesecake hardens in the fridge overnight. The cheesecake filling will seem very liquidy, but that’s okay! It just needs enough time to set in the fridge, so make sure you make this cake 24 hours before you need to serve it so it has ample time to chill and set in the fridge.
vegan blueberry cheesecake topped with blueberry compote and vegan whipped cream

How to store this vegan blueberry cheesecake in the fridge

You can keep this dairy free cheesecake in an airtight container in the fridge for up to one week. Because it is very fresh and a no bake recipe, it is best to enjoy it as soon as possible and keep it in the fridge up until you are ready to eat it. It can become very soft if left out for too long, so keep in the fridge until ready to serve.

Craving More?

  • Want more no bake recipes? My No Bake Salted Caramel Oat Cups make a perfect healthy snack that is packed with protein! They are simple to make and stored in the freezer.
  • My Vegan Chocolate Covered Strawberry Yogurt Clusters are the perfect fruity, no bake snack that are great to keep in the freezer for easy snacking! They are made with minimal ingredients and make a great grab-and-go treat.
  • If you want a mini, healthier version of this recipe, you can make my Vegan High Protein Mini Peanut Butter Cheesecakes! They make such a cute dessert or snack you can pack and bring along with you, and are great for people to enjoy as an individual dessert!

overhead photo of vegan blueberry cheesecake

Vegan Blueberry Cheesecake

Riri’s Recipes
This vegan blueberry cheesecake will be your new favourite no bake dessert to make this summer. It's so refreshing, light, and has a fluffy cheesecake texture – while being dairy-free. It's so simple to make, you will impress any guest that takes a bite of this cheesecake!
Prep Time 40 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Servings 8 people


For the Crust

  • 2 cups graham crackers, crushed
  • 1/4 cup brown sugar, packed
  • 1/2 cup melted vegan butter, I use Becel Plant Butter Salted Sticks

For the Cheesecake Filling

  • 1 cup cashews, boiled and drained
  • 1 whole container cream cheese, (227g container – about 3/4 cup)
  • 1 can full fat coconut milk (400 ml can)
  • 1/4 cup white granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 cup blueberry compote

For the Blueberry Compote

  • 1 1/4 cup blueberries
  • 1 tbsp maple syrup
  • 1 tbsp sugar
  • 1 tsp cornstarch


For the Crust

  • Line a 9 inch cheesecake pan with parchment paper cut into a round shape and set aside.
  • To a food processor, add the crushed graham crackers, brown sugar, and Becel melted dairy-free plant butter and mix until well combined and it sticks together.
  • Press your crust into the lined cheesecake pan and use a spatula or something flat to evenly spread out the crust. Set in the fridge while making the cheesecake filling.

For the Blueberry Compote

  • In a small pot, combine all ingredients together and let simmer on low-meduim heat until blueberries begin to burst, and turn into a jam-like consistency. Turn off the heat and set aside to let cool.

For the Cheesecake Filling

  • Bring 1 cup of water to a boil, then add in your cashews and let boil for 10 minutes. Drain and set aside to cool.
  • Wash your food processor then add in the boiled and drained cashews, vegan cream cheese, coconut milk, granulated sugar, lemon juice, cornstarch, and some of the blueberry compote. Blend until well combined. Mixture should be liquidy but look airy and have no clumps.
  • Take the cheesecake crust out of the fridge, then pour the cheesecake filling on top. Gently tap your cheesecake pan to get out any air bubbles, then let it set in the fridge overnight.
  • The next morning, decorate your cake with the remaining blueberry compote, vegan whipped cream or any other toppings of your choice.


How to store: Place in an airtight container in the fridge for up to one week. 
Keyword healthy dessert recipes, no-bake recipes, vegan dessert recipes

**Disclosure: This post is sponsored by Becel. As always, all opinions are my own.**

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