Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

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the ultimate no-bake blueberry vegan cheesecake

when it comes to desserts that impress, this no-bake blueberry vegan cheesecake is a total showstopper.

it’s creamy, tangy, bursting with fresh blueberry flavor, and somehow manages to be ridiculously easy to make.

if you’re looking for a dessert that feels indulgent but skips the dairy and gluten, this is the one.

taste and texture

this cheesecake delivers on both flavor and texture.

the filling is luxuriously creamy with a hint of tanginess from the vegan cream cheese, perfectly balanced by the sweetness of maple syrup and the homemade blueberry jam.

the crust has a chewy, slightly nutty flavor thanks to the combination of dates and oats, providing the perfect contrast to the smooth filling.

the blueberry jam on top adds a bright, fruity finish that takes it to the next level.

easy but impressive

don’t be fooled by how stunning this dessert looks—it’s deceptively simple to make.

the crust comes together in minutes in a food processor, and the filling is just a matter of blending ingredients until smooth.

the homemade blueberry jam is quick and easy, too, but gives the cheesecake that wow factor.

no baking, no complicated steps, just a few simple components that combine into something truly special.

a better-for-you option

compared to traditional cheesecake, this vegan and gluten-free version is a lighter, healthier option.

it skips the heavy cream and refined sugar in favor of wholesome ingredients like vegan cream cheese, maple syrup, and fresh blueberries.

plus, it’s completely plant-based, making it perfect for anyone avoiding dairy!

how to make it

making this cheesecake involves three simple steps:

1. the crust: blend dates, oats, and a bit of coconut oil into a sticky mixture and press it into your pan.
2. the filling: whip up the creamiest blend of vegan cream cheese, and a swirl of homemade blueberry jam.
3. the topping: spread more of that vibrant blueberry jam on top for a gorgeous finish.

pop it in the freezer, let it set, and you’re ready to wow everyone with your dessert skills.

substitutions

• if you don’t have medjool dates for the crust, you can use another variety of soft, sticky dates or even dried figs.
• maple syrup can be swapped with agave nectar or your preferred liquid sweetener.
• if you’re out of tapioca starch, arrowroot powder or cornstarch works just as well for thickening the jam.

storage

this cheesecake is best stored in the freezer. once set, slice it into portions and keep them in an airtight container.

let the slices thaw for about 30 minutes before serving. it will stay fresh in the freezer for up to a month—perfect for making ahead for gatherings or keeping a sweet treat on hand.

final thoughts

this no-bake blueberry vegan cheesecake proves that desserts can be both stunning and simple. it’s the perfect balance of creamy, sweet, and fruity, making it ideal for any occasion.

whether you’re vegan, gluten-free, or just looking for a lighter cheesecake alternative, this recipe is bound to become a favorite.

try it out—you’ll be amazed at how easy it is to make something so spectacular.

if you love Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust, then try these other recipes from upbeetandkaleingitblog!

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