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!
No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise
Ingredients
Ingredients for the base
- ½ cup blanched almonds
- 1 tablespoon rice syrup (or maple syrup or agave syrup)
- ½ tablespoon coconut oil
Ingredients for the filling
- 10.5 oz silken tofu
- ½ tablespoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon coconut oil
- ¼ cup granulated sugar (I used vegan white sugar)
- ¼ teaspoon vanilla extract
- 1 tablespoon plant-based milk (I used almond milk)
- 1 cup fresh blueberries
Instructions
- 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!
Notes
Nutrition
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
Rebecca Strength and Sunshine says
All the blubs <3 These mini like cheesecakes are so cute!! Perfect use ;) I have a huge container (from the store :P ) In the fridge right now <3
Bianca says
Gotta make the most out of blueberry season, right? :)
Natalie | Feasting on Fruit says
I love lemon blueberry, why on earth have I never tried lime and blueberry??? I think these little cheesecakes look like blueberry paradise! Although blueberry picking on a hill in Austria sounds pretty magical too. I wish I had one in my freezer right now. Specifically in one of those adorable little white ramekins :)
Bianca says
You totally should try it, Natalie, I love the combination and I'm sure you do too! I wish they had a blueberry delivery service, hahaa, that would be amazing because hiking up that hill was so exhausting. Thankfully I still have 2 of the cheesecakes in the freezer - that what I love about no-bake frozen cheesecakes - there's no pressure to eat them in 1-2 days. :)
Ellie says
Delicious and refreshing! They look amazing! :)
Bianca says
Thank you, Ellie! They're a yummy summer treat :)
Armelle_dee says
I love cheese cake, even if you are not vegan, this is a must try. I am very curious about the texture. My brother is lactose intolerant so this will definitely cheer him up.
Thanks for Sharing this
Bianca says
Yeay, hope you give it a try! Let me know how you and your brother like it. The texture isn't as comparable to cheesecake as the taste is. This version is texture-wise very similar to real cheesecake but Alpro's Cremoso might not be available everywhere.
Kelsey says
I made these last night! I made them with raspberries for a Galentines day party. I used a muffin tin which worked ok but was a little messy. Now that I’ve made them I may try using ramikens next time for a nicer presentation. Thanks so much!’
Bianca says
Oh! With raspberries they sound perfect for a Galentines day party :)
Ally Mckean says
These were so easy to make and I've never used silken tofu. Delicious and my kids love it too, win/win!
Bianca says
awesome! :)
Miriam says
Tasted delicious but was sloppy. Didn't firm up so we s oozed them with a spoon from the ramekins.
Ant suggestions how to make a firmer filling?