No-Bake Vegan Blueberry Cheesecake Recipe

Ideal for summer (and to reduce oven bills), No-Bake Blueberry Cheesecake (Running on Real Food) starts with a homemade cinnamon-pecan crust  (sweetened with maple syrup) then the filling is made from soaked cashews and coconut cream. No oven required, you freeze this to set, then thaw for 30 minutes at room temperature (or an hour or two in the fridge).

If you have a nut allergy, swap cashews for silken tofu or extra coconut cream with oats. Cashews and blueberries are expensive, but the other ingredients (oats!) are not. If you can’t find fresh blueberries, PACK’d sells organic frozen berries in paper packaging.

Avoid blueberries for choking hazards, kidney disorders and recent surgery (also check medication). Keep fruit pips/seeds and citrus fruits away from pets. Read more on food safety for people and pets.

If used in recipes, bin citrus scraps/rinds, as acids could harm compost creatures (same with tomato/rhubarb scrabs and allium scraps – onion, garlic, leeks, shallots, chives). 

For tinned ingredients, pop lids back inside the tin (or pop ring pulls over the holes) before recycling, to avoid wildlife getting trapped. 

Why Eat Blueberries?

The question is more, why not? These sweet juicy berries are packed with nutrition. In season from late June to early September, only rinse them just before eating (the ‘silvery bloom’ is what protects them). Once bought, they’ll keep in the fridge for a few days. So eat them up quickly!