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This Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake is an easy and healthy recipe that's made with only 7 clean, real food ingredients. It's the perfect plant-based dessert that's dairy-free, egg-free, soy-free, tofu-free and contains no refined sugar!
Here's Why This Recipe Works
Here's why this recipe works - my top 3 reasons:
- No-bake dessert
- Can be prepared in under 15 minutes
- Made with only 7 clean, real food ingredients
No-Bake Dessert
Most traditional cheesecakes are baked in the oven and can have many fussy steps to them.
For example, "water baths", "baking in a roasting pan", "draping with plastic wrap" and "cooling time of up to 6-8 hours".
My no-bake cheesecake simply needs to be placed in the freezer to firm before enjoying it, with no-baking or oven needed!
Can Be Prepared In Under 15 Minutes
This plant-based cheesecake can be prepared in under 15 minutes in only 3 easy steps:
- Crust
- Cheesecake Filling
- Topping
Each step takes approximately 5 minutes to make.
Once you've prepared the cheesecake, you'll just have to wait patiently for it to firm in the freezer!
Made With Clean, Real Food Ingredients
It's no secret that traditional cheesecakes are primarily made with dairy and other highly processed ingredients.
Let's take a look at an ingredient list for a traditional homemade cheesecake:
S.A.D. (Standard American Diet) Classic Cheesecake Ingredients: 1/2 cup graham crackers, 6 tablespoons butter, 1/3 cup brown sugar, 2 1/2 pounds (or five 8-ounce bars!) of cream cheese, 1 1/3 cup white sugar, 5 eggs, and 1 cup sour cream.
You can skip all the dairy and refined sugar with my plant-based recipe.
It's made with clean real food ingredients such as pecans, maple syrup, coconut oil, cashews, lemon juice, wild blueberries, and Himalayan pink salt.
Feel good about making this dessert because it's plant-based, raw, vegan, gluten-free, dairy-free, soy-free, tofu-free, egg-free, no-bake, no refined sugar, paleo-friendly, and is Medical Medium compliant.
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, set aside a 6-inch springform cheesecake pan.
Step 1: OPTIONAL - Soak The Cashews
This is an optional step that takes a little advanced preparation but is "inactive time".
Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then drain and rinse before adding them to the blender.
This will make the cashews soft and the cheesecake filling extra creamy and smooth.
Step 2: Prepare The Crust
Firstly, add all ingredients for the crust to a food processor and process.
The pecans should be broken down into small pieces and the mixture should have a wet, crumbly texture.
Next, transfer the crust mixture to the cheesecake pan, spread it evenly on the bottom and press it down firmly.
Set it aside while you prepare the cheesecake filling.
Step 3: Prepare The Cheesecake Filling
Secondly, add all ingredients for the cheesecake filling to a Vitamix and blend until it's creamy and smooth.
Pour the cheesecake mixture on top of the crust and spread it evenly.
Gently tap the cheesecake pan on the countertop to make sure it settles.
Step 4: Add The Wild Blueberry Topping
Thirdly, divide the wild blueberries into two (1) cup measurements.
Add the first cup on top of the cheesecake filling.
Using the tip of a sharp knife, swirl them into the cheesecake filling and into the top 1/4 part.
Next, add the second cup on top of the cheesecake filling and spread them evenly.
By doing this, you will have one layer of wild blueberry swirl and another layer of solid wild blueberry topping.
Step 5: Firm The Cheesecake
Lastly, place the cheesecake pan in the freezer for approximately 1-2 hours, or until it firms.
Remove from the freezer and allow it to thaw on the countertop for about 10-15 minutes, or until it's soft enough to slice.
Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.
Expert Tips + Ingredient Substitutions
Here are some expert tips to make this recipe perfectly:
Cashews. Since this is a dessert recipe, make sure you use "raw' and "unsalted" cashews. In addition, there is an optional step of soaking the cashews in advance which you can find in the step-by-step instructions above.
Maple Syrup. I haven't tested the recipe with any other sweeteners, but you should be able to use another liquid sweetener like organic date nectar, organic coconut nectar or a sugar-free liquid sweetener.
Coconut Oil. If you don't like the taste or flavor of coconut oil, you can use organic refined coconut oil which has zero coconut taste or flavor.
Lemon Juice. Freshly squeezed lemon juice will give you the best flavor and nutrients since it hasn't been pasteurized, but you can substitute with store-bought organic lemon juice.
Wild Blueberries. Use either fresh or frozen wild blueberries. I always have multiple bags of organic frozen blueberries on hand so that is what I used in this recipe.
Pecans. Feel free to substitute with your favorite nuts, such as almonds or walnuts.
Himalayan Pink Salt. This is my salt of preference however, it can always be substituted with sea salt.
Vitamix. Using a Vitamix will give you the best and smoothest texture, however, you can still make this recipe with a regular blender or even a food processor by taking a few extra steps.
- Soak the cashews in a bowl of filtered/purified water for at least 60 minutes, or longer, when using a regular blender or food processor.
- Drain and rinse the cashews before adding them to the blender.
Keep in mind, soaking the cashews will make them easier to blend in a regular blender or food processor, but the cheesecake filling may have a slightly "grainy" consistency and not ultra-smooth as with a Vitamix.
6-inch Cheesecake Pan. If you don't have a 6-inch springform cheesecake pan, you can still make this recipe. For example, make individual cheesecake bites by dividing the crust, cheesecake filling and wild blueberry topping evenly between standard-size muffin cups.
Want More Healthy Plant-Based Vegan Cheesecake Recipes?
Check out these:
- Brownie Bottom Turtle Cheesecake
- Chocolate Chip Cranberry Cheesecake
- Banana Strawberry Swirl Cheesecake
- or my CLEAN DESSERTSCookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake
This Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake is an easy and healthy recipe that's made with only 7 clean, real food ingredients. It's the perfect plant-based dessert that's everyone will enjoy!
{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Tofu-Free | Egg-Free | No-Bake | No Refined Sugar | Paleo-Friendly | Medical Medium }
5 from 19 votes
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Prep Time: 15 minutes minutes
Inactive Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Yields: 8 servings
Calories : 543
Equipment
Ingredients
For the crust:
- 2 cups organic pecans
- 1/4 cup organic maple syrup
- 2 tablespoons organic coconut oil
- 1/8 teaspoon Himalayan pink salt
For the cheesecake filling:
- 2 cups organic raw cashews
- 1/2 cup organic maple syrup
- 1/4 cup organic lemon juice
- 1/4 cup organic coconut oil
- 1/2 teaspoon Himalayan pink salt
For the topping:
- 2 cups organic wild blueberries (divided)
US Customary - Metric
Instructions
Set aside a 6-inch springform cheesecake pan.
OPTIONAL: Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then drain and rinse them prior to using. This will make the cashews soft and the cheesecake mixture extra smooth and creamy.
Prepare the crust:
Add all ingredients for the crust to a food processor and process until the pecans are broken down into tiny pieces and the mixture has a wet, crumbly texture.
Transfer the crust mixture to the cheesecake pan, spread it evenly on the bottom and press it down very firm. Set aside.
Prepare the cheesecake filling:
Add all ingredients for the cheesecake filling to a Vitamix and blend until creamy and smooth.
Pour the mixture on top of the crust and spread it evenly, then tap it on the countertop to make sure it settles.
Add the topping:
Add (1) cup of the wild blueberries to the top of the cheesecake. Using the tip of a sharp knife, gently swirl them into the top 1/4 part of the cheesecake filling, so they are slightly embedded.
Add the remaining (1) cup of wild blueberries on top of the cheesecake filling and gently spread them evenly over the top.
Firm the cheesecake:
Place the cheesecake pan in the freezer for approximately 1-2 hours, or until it hardens.
Remove from the freezer to allow it to thaw on the countertop for about 10-15 minutes, or until it is soft enough to slice.
Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.
Recipe Notes
Cashews. Since this is a dessert recipe, make sure you use "raw' and "unsalted" cashews. In addition, there is an optional step of soaking the cashews in advance which you can find in the step-by-step instructions in the post.
Maple Syrup. I haven't tested the recipe with any other sweeteners, but you should be able to use another liquid sweetener like organic date nectar, organic coconut nectar or a sugar-free liquid sweetener.
Coconut Oil. If you don't like the taste or flavor of coconut oil, you can use organic refined coconut oil which has zero coconut taste or flavor.
Lemon Juice. Freshly squeezed lemon juice will give you the best flavor and nutrients since it hasn't been pasteurized, but you can substitute with store-bought organic lemon juice.
Wild Blueberries. Use either fresh or frozen wild blueberries. I always have multiple bags of organic frozen blueberries on hand so that is what I used in this recipe.
Pecans. Feel free to substitute with your favorite nuts, such as almonds or walnuts.
Himalayan Pink Salt. This is my salt of preference however, it can always be substituted with sea salt.
Vitamix. Using a Vitamix will give you the best and smoothest texture, however, you can still make this recipe with a regular blender or even a food processor by taking a few extra steps.
- Soak the cashews in a bowl of filtered/purified water for at least 60 minutes, or longer, when using a regular blender or food processor.
- Drain and rinse the cashews before adding them to the blender.
Keep in mind, soaking the cashews will make them easier to blend in a regular blender or food processor, but the cheesecake filling may have a slightly "grainy" consistency and not ultra-smooth as with a Vitamix.
6-inch Cheesecake Pan. If you don't have a 6-inch springform cheesecake pan, you can still make this recipe. For example, make individual cheesecake bites by dividing the crust, cheesecake filling and wild blueberry topping evenly between standard-size muffin cups.
Nutrition Information
Serving: 1svg | Calories: 543kcal | Carbohydrates: 39g | Protein: 8g | Fat: 42g | Sodium: 189mg | Fiber: 4g | Sugar: 25g | Calcium: 64mg
Course:Dessert
Cuisine:American
Recipe Author: Karielyn Tillman
Did You Make This Recipe?Leave a Rating + Comment Below!
Karielyn Tillman
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
