No-Bake Vegan Cream Cheese Cheesecake with Blueberries

Servings

8–10 slices

Prep Time: 20 minutesChill Time: 6 hours or overnight

Ingredients

Crust

• 1½ cups graham cracker crumbs (vegan)

• ⅓ cup melted vegan butter

• 2 tablespoons maple syrup

Cheesecake Filling

• 16 oz (2 packages) vegan cream cheese, softened

• 1 cup dairy-free whipped topping (or whipped coconut cream)

• ½ cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup (optional, for extra sweetness)

Blueberry Topping

• 2 cups fresh blueberries

• 2 tablespoons maple syrup

• 1 tablespoon lemon juice

• 1 teaspoon Arrowroot powder

• 1 tablespoon water

Instructions

1. Prepare the Crust

1. Mix the graham cracker crumbs, melted vegan butter, and maple syrup until the mixture resembles wet sand.

2. Press firmly into the bottom of an 8-inch springform pan.

3. Refrigerate for 20 minutes.

2. Make the Filling

1. Beat the vegan cream cheese until smooth and creamy.

2. Add powdered sugar, vanilla, lemon juice, and maple syrup. Mix well.

3. Gently fold in the whipped topping until light and fluffy.

4. Spread evenly over the chilled crust.

3. Make the Blueberry Topping

1. In a small saucepan, combine blueberries, maple syrup, and lemon juice.

2. Simmer over medium heat for 4–5 minutes.

3. Mix the Arrowroot powder with the water and stir into the blueberries.

4. Cook another 1–2 minutes until slightly thickened.

5. Cool completely.

4. Assemble

• Spoon the cooled blueberry topping over the cheesecake.

• Refrigerate for at least 6 hours, preferably overnight.

• Garnish with fresh blueberries and mint leaves before serving.

Nutrition Highlights (Approximate Per Slice)

• Calories: 310

• Protein: 4 g

• Fiber: 2 g

• Healthy plant-based fats

• Dairy-free

• Egg-free

• No baking required

Optional Toppings

• Fresh blueberries

• Strawberries

• Raspberries

• Lemon zest

• Toasted coconut flakes

• Chopped pecans or almonds

• Fresh mint leaves

Nutri-Nique Living Tip 🌿

For the best texture, chill the cheesecake overnight before slicing. Run a knife under warm water and wipe it clean between each cut for beautiful, bakery-style slices. This dessert is perfect for summer gatherings, holidays, brunches, or whenever you want a light, refreshing plant-based treat.

— Antoinette Ouattara, MPH, MS

Clinical Nutritionist | Herbalist | Public Health Professional