Do you ever find something on sale and buy a ton of it even though you don’t really need it? Yeah, so, that happened to me the other day. While at the grocery store, I found a large package of blueberries for cheap and put it in my cart. Knowing that berries tend to spoil quicker than other fruits, I went against my better judgement and bought it anyway.
Normally, you can find all of the forgotten fruit buried deep inside our vegetable crisper, just rotting away. This time, I was determined not to let that happen. Every day for the last few days, I’ve been digging into this what feels like, a bottomless pit of blueberries. I have found a way to incorporate them into everything I was eating.
Today, it hit me. I decided to make a sweet dessert with them. I’ve made no-bake versions of this in the past but had never thought about incorporating blueberries. I was quite pleased with the idea. The main ingredient in this recipe is good old cashews. I soaked mine overnight before draining but soaking for about 2 hours works just as good. This helps to make them easier to digest and also leads to a much smoother consistency.
Now normally for the crust of any of my “no bake” desserts, I use a combination of dates and/or raisins mixed with nuts or oats. You can check out a recipe I did last year in which I used just that: Raw, vegan, sugar-free pie.
Now I do want to mention that unfortunately, the recipe that I used, although dairy-free is NOT vegan. This is because of the honey content that I personally used along with the graham crackers that do contain honey. Feel free to swap out ingredients as needed.
For this one, I used crushed graham crackers and simply mixed them with some vegan butter, honey, and vanilla. I then proceeded to push them into 2 spring form pans like so.
Once your filling is completely blended, mix in blueberries and pour over the graham cracker base! I then stick these back into the freezer until nearly frozen solid. I take them out to defrost at least 30 minutes before I plan to serve them.
Fee free top with blueberries if you please. Look how pretty this looks!!
Did you make these? if so, let me know what you thought of the recipe! <3
No Bake Blueberry cheesecake
This no-bake "cheese" cake is dairy free and packed with nutrients.
For the crust
- 9 graham crackers if you desire a vegan option, you can use dates and nuts of choice
- 6 tbs vegan butter softened
- 1 tbs sweetener of choice
- 1 tsp vanilla extract
For the filling
- 2 cups cashews soaked for at least 2 hours and drained
- 3/4 cup coconut milk shaken well
- 3/4 cup maple syrup
- 1 tbs vanilla extract
- 1 tbs coconut oil
- 1 tbs lemon juice
- 1/2 cup blueberries
For the topping
- 1/2 cup frozen blueberries partially thawed
- 1 tbs sugar optional
Begin by pulsing the crust ingredients in a food processor until a wet sand consistency is achieved.
Press crust ingredients into bottom of spring fold pan, packing really well. Stick into freezer while you prepare the rest of the ingredients.
Combine all of the ingredients for the filling (except for the blueberries) and blend until completely smooth. Then, mix in the blueberries until well combined.
Take crusts out of the freezer and begin pouring filling into each one. Once this second layer is added. Stick back into freezer for at least 3 hours or until semi-solid.
When ready to serve, take out of freezer and let thaw for at least 30 minutes. Top with partially thawed blueberries. If desired, mix the thawed blueberries with sweetener of choice prior to layering.