No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise
Recipe for vegan, no-bake Lime Blueberry Cheesecakes - without cashews but with silken tofu. They are the perfect dessert for the summer!
Servings 4
Calories 264kcal
Ingredients
Ingredients for the base
- 1/2 cup blanched almonds
- 1 tablespoon rice syrup (or maple syrup or agave syrup)
- 1/2 tablespoon coconut oil
Ingredients for the filling
- 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
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
I used 6-ounce ramekins - similar to these. Just make sure you can put them in the freezer.
Nutrition
Calories: 264kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Sodium: 15mg | Potassium: 265mg | Fiber: 2g | Sugar: 21g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1.2mg