No-Bake Blueberry Cheesecake ½ tsp agar

1 tbsp sugar or to taste

(Vegan)
Author: Bianca Zapatka
To Garnish (optional)
blueberries and blackberries
This delicious vegan no-bake blueberry cheesecake recipe is shredded coconut flakes
quick, easy, and simple to make, yet still deliciously cool, Instructions 
perfectly sweet, creamy, and refreshing - it’s the perfect 1. *Note: Please watch the recipe video for visual instruction! Also, I recommend measuring
summer dessert that is sure to impress everyone! the ingredients in grams. Simply click on the word "metric" right above the ingredient list!
4.69 von 19 Bewertungen Cookie Crust
1. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. Set aside.
2. In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted vegan
butter and pulse until combined.
PREP TIME COOK TIME CHILL TIME 3. Transfer the mixture into your prepared springform pan and press it firmly into the bottom.
20 mins 15 mins 4 hrs (Optionally, you can place a layer of cake foil around the sides for easier removal). Refrigerate
while you make the filling.
COURSE SERVINGS CALORIES Cheesecake filling
Cake, Dessert 12 Servings 270 kcal 1. In a saucepan, bring blueberries, lemon juice, and sugar to a simmer. Cook for 5 minutes or
until the berries are softened and the mixture has thickened (it should be reduced by ⅓).
Transfer to a blender (or use a stick blender) and blend until smooth. Set aside and allow to
cool to room temperature.
2. In a mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy.
Ingredients Add non-dairy cream, vanilla extract, and mix, until soft peaks form. Set aside.
For the crust: 3. In a small saucepan, whisk together the agar powder and water. Once the agar has completely
16 (180 g) oreo cookies 180 g dissolved, bring the mixture to a boil and cook for about 1-2 minutes or according to the
¼ cup (60 g) vegan butter melted package instructions, whisking constantly. (If using gelatin, you can skip this step. Read recipe
For the filling: notes*).
14 oz (400 g) blueberries fresh or frozen 4. Remove from the heat and quickly whisk in the blueberry puree to combine. Then immediately
1-2 tbsp lemon juice fold it into the cream cheese mixture to combine. Fill the filling onto the chilled cookie crust,
¾ cup (150 g) sugar or to taste smoothing out evenly, and refrigerate for 4 hours at least or better overnight to set completely.
2 ¼ cups (500 g) vegan cream cheese or soy quark, silken tofu or half and half mixture (*see Blueberry Sauce
notes) 1. Purée the blueberries in a blender or use a stick blender or simply mash them with a fork if
⅔ cup (160 ml) non-dairy cream or coconut cream they’re soft enough. Then transfer to a saucepan.
1 tsp vanilla extract 2. Stir in the agar powder and sugar to dissolve (making sure that the purée is cold when you add
2 tsp agar powder to set 1 liter of liquid the agar). Then bring the mixture to a boil and cook for about 1-2 minutes or according to the
⅓ cup (80 ml) cold water or non-dairy milk package instructions, whisking constantly.
Topping:
7 oz (200 g) blueberries fresh or frozen

3. Pour the sauce over your chilled cheesecake. Garnish with fresh blueberries, blackberries, and
shredded coconut flakes if desired.
4. Slice and enjoy! 😊
Notes
Crust: For a healthier or gluten-free crust, check out the recipe for my no-bake raw coconut
cheesecake. If you want to use other cookies that do not have a creamy filling, head over my
New York Cheesecake recipe for measurements. You can also prebake the crust in a 350°F
(175°C) preheated oven for 5-6 minutes to be crisper and less soft. Just be sure to let it cool
completely before adding the filling.
Cream cheese: I prefer using a mixture of 1 ¼ cups vegan cream cheese and 1 cup soy quark.
But you can also use only 2 ¼ cups of cream cheese, soy quark, or silken tofu if you prefer.
Cream cheese will yield the creamiest result.
Non-dairy Cream: If you can't find non-dairy whipping cream or pure coconut cream, you can
chill 1x14 oz can full-fat coconut milk overnight. The next day, scrape ⅔ cup of the solid cream
off the top, then bring it to room temperature to soften.
Agar: Please make sure to use 100% agar powder, or you will need more.
Non-Vegan: If making this tart non-vegan, you can use regular cream cheese, heavy whipping
cream, and substitute 10 g powdered gelatin for the agar (be sure to adjust step 3 according to
the package instruction by soaking the gelatin. Then simply mix it into the blueberry purée
along with the cream cheese mixture as there’s no cooking required).
Please read my blog post for further information on this recipe.
Nutritions
Serving: 1Serving | Calories: 270kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium:
192mg | Potassium: 133mg | Fiber: 3g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 5mg | Calcium: 27mg | Iron:
2mg
Nutrition is calculated automatically and should be used as estimate.

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