This post is sponsored by Danone, but all opinions are my own.
No-bake vegan blueberry cheesecake- this delicious, eggless, and dairy-free cheesecake is easy to make and tastes amazing! The perfect dessert for any holiday, celebration, or family get together. The cheesecake filling is made using So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping, cashew nuts, and blueberries. You can’t taste the cashews at all; it is just there to help provide a smooth texture. Cocowhip™ gives a creamy and delicious sweet touch and blueberries make a beautiful color and a tangy taste. This makes the perfect cheesecake.
Has anyone ever actually had a holiday dessert without whipped topping? I wouldn’t think so, because whipped topping makes the dessert even more delicious than it already is. I usually make desserts with Cocowhip™ and my whole family loves it! When my daughter’s friend came over, I made them cheesecake with Cocowhip™, and they didn’t even notice it was dairy-free. They were so surprised and loved it! You know teenagers; They are so picky and notice the smallest things. From then on, I have made so many desserts with Cocowhip™ at dinner parties, etc. The best part is that it’s dairy-free, making it enjoyable for everyone. So Delicious® Dairy Free Cocowhip™ is dairy free, fluffy, oh-so creamy, and a part of the B-Corp™ community, meaning they aim to do better for society and the environment. Cocowhip™ is made with organic coconut oil and is certified non-GMO. You can find the So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping at Walmart in the frozen aisle. You could even buy it online for pickup or delivery. It’s so convenient and the packaging is amazing too!
I’m pretty sure this Blueberry Cheesecake recipe is my new favorite thing! Make sure to soak the cashews so they are softer, it adds a creamy and luxurious texture.
Ingredients
For Cheesecake Crust
1 ½ cup Graham Crackers Crumb
½ cup Dairy Free Butter
½ cup Brown Sugar or Coconut Plum Sugar
For cheesecake Filling
1 container of So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping
1 cup Cashew Nuts (Soaked for 7-8hrs)
¼ cup Maple Syrup
1 tsp Vanilla Extract
¼ cup Brown Sugar
1 cup Blueberries
½ Lemon Juice
9-inch Springform Pan
Method
For Cheesecake Crust
1.In a mixing bowl add graham crackers crumb, brown sugar, dairy free butter and mix it well using your hands.
2.Now transfer crust mixture into the baking pan and press it tightly using glass or flat cup upside up and make bottom layer, place it into the refrigerator for 1-2 hrs.
For Cheesecake Filling
1.Drain the soaked cashew nuts and blend it into smooth paste add maple syrup while blending and keep aside.
2.In a saucepan add blueberries, sugar and lemon juice and cook it till it bubbling juicy mixture, switch off the flame and let it cool down, then using hand blender blend it and make smooth puree.
3.Take a big mixing bowl, add cashew paste, add ¾ of prepared blueberry paste, vanilla extract and mix it well using spatula.
4.Now add room temp Cocowhip™ and fold it and make smooth/soft filling mixture.
5.Remove the prepared crust pan from refrigerator, pour the prepared cheesecake filling over the crust, and make flat surface gently using spatula.
6.Now sprinkle remaining blueberry sauce over the surface and make pattern using toothpick or skewer.
7.Place the prepared cheesecake pan into the refrigerator and let it set for 5-6hrs. Once ready, thaw it for 10-12 mins before serving so it can be cut perfectly into the pieces.
- For Cheesecake Crust
- 1 ½ cup Graham Crackers Crumb
- ½ cup Dairy Free Butter
- ½ cup Brown Sugar or Coconut Plum Sugar
- For cheesecake Filling
- 1 container of So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping
- 1 cup Cashew Nuts (Soaked for 7-8hrs)
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- ¼ cup Brown Sugar
- 1 cup Blueberries
- ½ Lemon Juice
- 9-inch Springform Pan
- For Cheesecake Crust
- In a mixing bowl add graham crackers crumb, brown sugar, dairy free butter and mix it well using your hands.
- Now transfer crust mixture into the baking pan and press it tightly using glass or flat cup upside up and make bottom layer, place it into the refrigerator for 1-2 hrs.
- For Cheesecake Filling
- Drain the soaked cashew nuts and blend it into smooth paste add maple syrup while blending and keep aside.
- In a saucepan add blueberries, sugar and lemon juice and cook it till it bubbling juicy mixture, switch off the flame and let it cool down, then using hand blender blend it and make smooth puree.
- Take a big mixing bowl, add cashew paste, add ¾ of prepared blueberry paste, vanilla extract and mix it well using spatula.
- Now add room temp Cocowhip™ and fold it and make smooth/soft filling mixture.
- Remove the prepared crust pan from refrigerator, pour the prepared cheesecake filling over the crust, and make flat surface gently using spatula.
- Now sprinkle remaining blueberry sauce over the surface and make pattern using toothpick or skewer.
- Place the prepared cheesecake pan into the refrigerator and let it set for 5-6hrs. Once ready, thaw it for 10-12 mins before serving so it can be cut perfectly into the pieces.
