Gluten Free Vegan No Bake Wild Blueberry Cheesecake Recipes
NO-BAKE BLUEBERRY CHEESECAKE (GLUTEN-FREE, VEGAN)
The perfect spring and summer dessert that is light, sweet, and filled with juicy blueberries. Best part is, you don't have to turn the oven on! This no-bake blueberry cheesecake is gluten-free, dairy-free, and vegan.
Provided by Olivia Parsons
Categories Dessert
Time 4h20m
Number Of Ingredients 10
Steps:
- If you cannot find gluten-free graham cracker crumbs, place your gluten-free graham crackers in a blender or food processor and blend to a fine crumb. Pour into a medium-sized bowl, along with the brown sugar and melted vegan butter. Combine the ingredients using a fork, then pour into a 9x13 inch baking dish. Use the fork to press the graham mixture along the bottom of the dish. Set aside to cool while you prepare the filling.
- Place the vegan cream cheese in a large bowl. Using a hand mixer, beat the cream cheese for 2 minutes to incorporate air. Pour in the granulated sugar and beat for 1 minute. Add the lemon juice, vanilla, and salt, and beat for another minute until fully combined and smooth.
- Gently fold the whipped coconut cream into the cream cheese mixture using a rubber spatula. Once you have a homogenous mixture, fold in the fresh blueberries until evenly distributed.
- Use the rubber spatula to scoop the cheesecake filling onto the graham cracker crust. Use an offset spatula to help spread the cheesecake evenly across the baking dish. Cover with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, ideally overnight. When ready to serve, remove from the fridge and serve immediately. Enjoy!
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