Recipe for vegan, no-bake Lime Blueberry Cheesecake – without cashews but with silken tofu. They are the perfect treat for the summer! Plus, I’ve included nut-free options.
I know there are tons of vegan cheesecakes recipes on the internet – many of them use soaked cashews. This recipe for my No-Bake Lime Blueberry Cheesecake does not use nuts in the filling – so you can easily make this cheesecake nut-free by subbing the almonds in the crust with oats or with crushed cookies like oreos. If you do use oreos, you don’t need the rice syrup and you won’t need that much oil – just use enough so the mixture sticks together. I’ve also used an oreo crust in my Lemon Cheesecake Cheat Version made with Alpro’s Cremoso product, if you want more info on how to make cookie crusts.
Visiting the blueberry paradise: Der Beerenberg
If you’re following me on instagram, you probably know that I’ve been blueberry picking at Der Beerenberg (located in Linz). They invited me together with a bunch of other bloggers and IGers to take a look behind the scenes and to enjoy their delicious organic blueberries. And although it has been super hot that day and I thought I could easily walk up the hill by foot (that was not the best idea I’ve ever had, especially on that sunny day), it turned out to be a magical and beautiful afternoon. We had an amazing view over the city and the blueberries were the best I’ve ever had. So of course, I wanted to put the blueberries to good use. That’s how I came up with this No-Bake Lime Blueberry Cheesecake – without cashews but with silken tofu.
As this cheesecake is a frozen or semi-frozen (as you wish!) treat, it’s perfect for the summer! I just love making no-bake on hot days, because I don’t want to add more heat from the oven into the apartment…no…no. Obviously you can add different fruits on top or just leave the cheesecakes plain. They’re good either way, but I have to say, the blueberries were perfect for it!
- 10.5 oz silken tofu
- 1/2 tablespoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon coconut oil
- 1/4 cup granulated sugar (I used vegan white sugar)
- 1/4 teaspoon vanilla extract
- 1 tablespoon plant-based milk (I used almond milk)
- 1 cup fresh blueberries
- For the crust, place the blanched almonds in a food processor and process for about 40 seconds. Add the rice syrup and coconut oil and process again until the mixture sticks together when you press it together with your fingers.
- For the filling, place all the ingredients except the blueberries in a high-speed blender and blend until completely smooth.
- Lightly oil the containers/ramekins and place two parchment paper strips in there. This will help removing the cheesecake from the containers later.
- Divide the crust mixture into the containers and press it flat with a spoon or your fingers. Add the cheesecake filling, top with the blueberries and put it in the freezer for about 5 hours. I'd recommend giving them a quick thaw before eating. Remove them from the containers and enjoy!
I used 6-ounce ramekins - similar to these. Just make sure you can put them in the freezer.
If you give this recipe a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3