I know there are tons of vegan cheesecakes recipes on the internet – many of them use soaked cashews.
I know there are tons of vegan cheesecakes recipes on the internet – many of them use soaked cashews. This recipe for my No-Bake Lime Blueberry Cheesecake does not use nuts in the filling – so you can easily make this cheesecake nut-free by subbing the almonds in the crust with oats or with crushed cookies like oreos. If you do use oreos, you don’t need the rice syrup and you won’t need that much oil – just use enough so the mixture sticks together. I’ve also used an oreo crust in my Lemon Cheesecake Cheat Version made with Alpro’s Cremoso product, if you want more info on how to make cookie crusts.
If you’re following me on instagram , you probably know that I’ve been blueberry picking at Der Beerenberg (located in Linz). They invited me together with a bunch of other bloggers and IGers to take a look behind the scenes and to enjoy their delicious organic blueberries. And although it has been super hot that day and I thought I could easily walk up the hill by foot (that was not the best idea I’ve ever had, especially on that sunny day), it turned out to be a magical and beautiful afternoon. We had an amazing view over the city and the blueberries were the best I’ve ever had. So of course, I wanted to put the blueberries to good use. That’s how I came up with this No-Bake Lime Blueberry Cheesecake – without cashews but with silken tofu.
As this cheesecake is a frozen or semi-frozen (as you wish!) treat, it’s perfect for the summer! I just love making no-bake on hot days, because I don’t want to add more heat from the oven into the apartment…no…no. Obviously you can add different fruits on top or just leave the cheesecakes plain. They’re good either way, but I have to say, the blueberries were perfect for it!
No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise
- 1 tablespoon rice syrup (or maple syrup or agave syrup)
- ½ tablespoon coconut oil
- Ingredients for the filling
- ½ tablespoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon coconut oil
- ¼ teaspoon vanilla extract
- 1 cup fresh blueberries
For the crust, place the blanched almonds in a food processor and process for about 40 seconds. Add the rice syrup and coconut oil and process again until the mixture sticks together when you press it together with your fingers.
For the filling, place all the ingredients except the blueberries in a high-speed blender and blend until completely smooth.
Lightly oil the containers/ramekins and place two parchment paper strips in there. This will help removing the cheesecake from the containers later.
Divide the crust mixture into the containers and press it flat with a spoon or your fingers. Add the cheesecake filling, top with the blueberries and put it in the freezer for about 5 hours. I’d recommend giving them a quick thaw before eating.
Remove them from the containers and enjoy!