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Easy No-Bake Vegan Strawberry Blueberry Cheesecake Recipe

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4.2 from 14 reviews

This Easy No-Bake Vegan Strawberry Blueberry Cheesecake is a creamy, luscious dessert made entirely without dairy or baking. Layers of blended soaked cashews, fresh blueberries, and fresh strawberries create a vibrant, naturally sweet cake that sets in the freezer. Perfect for a refreshing treat or special occasion, this recipe uses simple plant-based ingredients and requires minimal preparation.

Ingredients

Cashew Layers

  • 4 cups cashews, soaked overnight, divided (2 cups for blueberry layer, 2 cups for strawberry layer)
  • 1 cup unsweetened cashew milk, divided (1/2 cup for blueberry layer, 1/2 cup for strawberry layer), heated
  • 1/2 cup coconut oil, melted (for blueberry layer)
  • 2/3 cup coconut oil, melted (for strawberry layer)

Blueberry Layer

  • 1 1/2 cups fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract

Strawberry Layer

  • 1 pound fresh hulled strawberries
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract

For Garnish

  • White chocolate chips
  • Fresh berries (optional)

Instructions

  1. Prepare Cashews: Begin by warming your overnight-soaked cashews in the microwave for about 40 seconds. Divide the approximately 4 cups of soaked cashews into two equal portions of 2 cups each—one for the blueberry layer and one for the strawberry layer.
  2. Make the Blueberry Layer: In a powerful blender, combine 2 cups of the warmed cashews, 1/2 cup heated unsweetened cashew milk, 1 1/2 cups fresh blueberries, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, and 1/2 cup melted coconut oil. Blend or pulse until the mixture is smooth, creamy, and well incorporated.
  3. Freeze Blueberry Layer: Pour the blueberry mixture into a foil-lined cake pan, smoothing the surface. Place the pan in the freezer and freeze for 30 minutes to firm up.
  4. Make the Strawberry Layer: Once the blueberry layer has set, prepare the strawberry layer. Blend together 2 cups of warmed cashews, 1/2 cup heated unsweetened cashew milk, 1 pound fresh hulled strawberries, 3 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, and 2/3 cup melted coconut oil. Pulse until smooth and creamy.
  5. Assemble and Freeze: Pour the strawberry layer gently over the frozen blueberry layer in the cake pan. Return to the freezer and allow the entire cheesecake to freeze for about 1 hour until firm.
  6. Serve: Before serving, top the cheesecake with fresh berries and white chocolate chips for garnish. Cut into slices and enjoy this refreshing no-bake vegan cheesecake.

Notes

  • Soak cashews overnight or for at least 6 hours in water to achieve the creamiest texture.
  • Use a powerful high-speed blender to ensure the cashews blend into a smooth cream without lumps.
  • Heating the cashew milk slightly helps with blending and achieving a smooth batter.
  • Line the cake pan with foil to make removing the cheesecake easier after freezing.
  • This cheesecake must be kept frozen until serving to maintain its texture.
  • White chocolate chips used are typically vegan, but verify ingredients if strict vegan compliance is necessary.
  • For added flavor, you can tweak the sweetness or add a splash of lemon juice to the berry layers for brightness.

Find it online: http://bitezly.com/easy-no-bake-vegan-strawberry-blueberry-cheesecake-recipe/