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No Bake White Chocolate Blueberry Cheesecake

July 4, 2021 By Gretchen 18 Comments

It’s that time of year when I start rolling out the No Bake Desserts!

Right now we are in the thick of summer and who the heck wants to turn on that oven!?

So let’s make a super simple but elegant and of course delicious~ No Bake White Chocolate Blueberry Cheesecake!

This one is also nut free!

No Bake White Chocolate Blueberry Cheesecake

 

Many people ask me why I don’t use cashews in my no bake desserts.

Well for one reason, they are so expensive!

And secondly I know several people who are allergic to cashews so I guess I just have this thing where I try to stay away from them.

No Bake White Chocolate Blueberry Cheesecake

I have done a couple cashew based recipes in the past though

One was for a Tri layer Cheesecake and another one for Maple Cream Tart

No Bake Vegan Tri Layer Cheesecake
Tri Layer Cheesecake
Raw No Bake Maple Cream Cake
Maple Cream Tart

 

But nonetheless I still prefer this type of cheesecake made with a vegan cream cheese base.

I think I just like the texture of this type versus the cashew cream based ones.

No Bake White Chocolate Blueberry Cheesecake

I have found that a cashew cream based dessert typically has to be served frozen or at least semi forzen

And to me that is not close enough to the real thing.

To me this style recipe for No Bake White Chocolate Blueberry Cheesecake is so close to a “real deal” cheesecake

That  when I am trying to “wow” so many non vegans around me I will always go for the closest rendition.

AND this is THAT!

So check out this recipe it is so easy with just a few ingredients that you probably already have

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE IT!

No Bake White Chocolate Blueberry Cheesecake

The good thing about a No Bake Cheesecake versus my baked recipes is that you can use whatever brand cream cheese you prefer

Since I have so many problems with any other brand besides Tofutti in my BAKED RECIPES this is not an issue here

Notes for Success:

Whenever using agar in your recipes it is important to know a little bit about this ingredient as this will make or break your final outcome!

Agar is a very sensitive ingredient that when measured improperly it can be the difference between a creamy luscious slice of cheesecake and a hunk of inedible rubber on your plate!

Please read all about agar in the article below before proceeding!

5 Minute read

USING AGAR IN YOUR DESSERT RECIPES

Agar as an alternative to gelatin

For more No Bake Recipes click the links below!

No Bake Chocolate Raspberry Ganache Tart

Mango Raspberry Cream Pie (No Bake)

No Bake Candy Corn Cheesecake

5.0 from 2 reviews
No Bake White Chocolate Blueberry Cheesecake
 
Print
Prep time
25 mins
Total time
25 mins
 
You can use a springform pan with no bottom inserted if you do not have a ring mold, I do recommendthe acetate though since it will make it much easier and prettier to unmold
For those who want extra blueberry compote to go on each slice of cheesecake, just double the blueberries and sugar part of the recipe and reserve half of it for the topping
Serves: serves 10-12 people
Ingredients
  • For the Crust:
  • Graham Crackers 1½ sleeves (approximately 15 crackers)
  • Vegan Butter 8 Tablespoons
  • Granulated Sugar ¼ cup (50g)
  • For the Cheesecake:
  • Vegan Cream Cheese 2 packages (454g)
  • Vegan White Chocolate 10oz (280g)
  • Full Fat Coconut Milk or any milk alternative of your choice 1 cup (237ml)
  • Vegan Lactic Acid 2 teaspoons OR Apple cider vinegar 2 teaspoons
  • Granulated Sugar ½ cup (100g)
  • Agar ¾ teaspoon
  • For the Blueberry Compote
  • Blueberries fresh or frozen 1 cup
  • Granulated Sugar ¼ cup (50g)
Instructions
  1. First prepare the crust by combining the graham crackers and sugar together in a food processor and process to fine crumbs
  2. Slowly pour the melted vegan butter into the feed tube of the processor while pulsing until it all comes together like wet sand.
  3. Press this firmly into the bottom of an acetate lined 8" Ring mold
  4. Refrigerate while you prepare the cheesecake filling
  5. First combine the blueberries and sugar together in a small sauce pot over low heat stirring occasionally until the sugar melts and the blueberries start to break down and get juicy.
  6. Remove from the heat and reserve.
  7. Combine the white chocolate, milk, vegan cream cheese, lactic acid OR apple cider vinegar and the other measure of sugar together in a medium sauce pot over medium heat and stir constantly while the chocolate melts.
  8. Add the agar and continue stirring to a smooth mixture and it just starts to bubble slightly.
  9. Once it starts to bubble, let it come to a full boil stirring constantly for about 20- 30 seconds
  10. The pour the mixture into the prepared crust and the blueberry compote gets swirled into that
  11. Refrigerate immediately for at least 3 hours or until set firm enough to unmold and slice.
  12. Serve with vegan whipped cream or more blueberry compote if desired. *see summary above
Notes
Cheesecake must be refrigerated at all times for up to 10 days covered

Freeze for up to 1 month wrapped well
3.5.3251

For more about No Bake versus Baked Cheesecake recipes click here!
No Bake Pumpkin Cheesecake

 

 

Filed Under: All Recipes, Cheesecake, No Bake Desserts

Previous Post: « Chocolate Cinnamon Rolls
Next Post: The Best Way to Flavor your Buttercream Recipes »

Reader Interactions

Comments

  1. Shirley

    August 30, 2018 at 9:53 am

    Hi there,
    First of all, thank you for sharing this wonderful recipe. I plan to make it as soon as I get everything.
    I am unable to find the Acetate 8″ pan though.
    Acetate tape or just 8″ roll only.

    Reply
    • Gretchen

      August 30, 2018 at 2:44 pm

      Hi Shirley! The acetate is clear cake collar, NOT a pan. It is something that you LINE your pan with so help remove the cake after it is set. CLICK HERE

      Reply
      • Natasha

        July 5, 2021 at 8:46 pm

        Hi Gretchen! How are you doing? How’s Florida life! So jealous! I want to love there so badly but stuck in California. Hoping to love hear the Orlando area next year. I’m a bit obsessed with Disney and want to open a vegan bakery there some day maybe in Disney springs. Anyway, this is why I’m writing you. You said you closed and sold your bakery in 2014, just curious if you did this because you were vegan snd if so, why not open a vegan bakery? Also, was it hard to own and operate yours own bakery? Is it worth pursuing ?

        Reply
        • Natasha

          July 5, 2021 at 8:49 pm

          Oh and the cheesecake recipe I always follow as a base to all Cheesecake recipes is your vegan Oreo one. It’s the best. You use corn starch though in that one and not agar.. is agar better? I love toffutti as the base and it calls for tofu also not coconut cream but maybe that’s better too. I will try out this new one too!

          Reply
  2. BIILY

    September 4, 2018 at 12:00 pm

    FOUND THIS ON MOM’S EMAIL. LOOKS GREAT. I HAVE TO TRY IT. I’M SURE IT WON’T LAST TO LONG.

    Reply
    • Rachel

      June 26, 2020 at 5:05 am

      Hi Gretchen, I’m trying to go locarb. Can the sugar be substituted? Many thanks Rachel

      Reply
      • Gretchen

        June 26, 2020 at 3:04 pm

        Yes! You can use a no cal sugar here!

        Reply
  3. Mishka

    October 22, 2018 at 5:57 pm

    Will opting for the coconut milk impart a strong coconut taste to the cheesecake?

    Reply
    • Gretchen

      October 22, 2018 at 7:03 pm

      I never find a coconut taste if I use coconut milk (and I have) – the other ingredients will overpower

      Reply
      • Mishka

        October 23, 2018 at 5:30 am

        Thanks for the speedy reply. I have one more question; I want to try this recipe today but only have agar flakes on hand not the powder form, can I still use the same measurement ? Or should I adjust it slightly?

        Reply
        • Gretchen

          October 23, 2018 at 2:21 pm

          CLICK HERE FOR MORE ABOUT AGAR

          Reply
  4. Lisa

    December 18, 2018 at 1:27 am

    Hi Gretchen, just trying this out today. I used apple cider vinegar and I think it’s made the cheesecake a little bit yellowish. I’m in australia so not sure if you can get vegan lactic acid here. Any suggestions? Also the berry compote just sank to the bottom when I put it in to the cheesecake. I will just have to boil the mix for longer next time. It’s currently setting in the fridge so will see how it tastes..thanks ?

    Reply
    • Gretchen

      December 18, 2018 at 1:46 am

      Hi Lisa! Hmm, I don’t find a color change when I use the vinegar as I sometimes do when I am out of lactic acid.
      The acid will definitely NOT do that to you though since it is a white powder. The compote goes onto the cheesecake AFTER baking, so if you meant you put it on top of the BATTER before baking, It would make sense that it sank to the bottom 🙂

      Reply
      • Jay

        July 5, 2021 at 9:47 pm

        Hi Gretchen, I thought this was a no bake cheesecake, a little confused about your answer

        Reply
        • Gretchen

          July 5, 2021 at 11:23 pm

          Yes, I was confused too 😀
          I think I was thinking this original question came from my BAKED White Chocolate & Blueberry Cheesecake! WOOPS!
          CLICK HERE YOU WILL SEE WHAT i MEANT!

          Reply
  5. Shelby

    August 14, 2021 at 11:59 am

    Hi Gretchen, I love the recipe, but i can’t buy Graham Crackers here in Australia very easily. I found a similar vegan alternative (digestives/hob nobs), but could you include the total weight of the graham crackers used in the recipe so i can get the weight right for the biscuits I’m using to substitute? it would be most helpful, thank you!

    Reply
    • Gretchen

      August 16, 2021 at 5:15 pm

      Hi Shelby – yes it’s approx 210g of crackers

      Reply
  6. Laura Shade

    June 28, 2022 at 4:33 pm

    Omg !!!! There’s a first time for everything
    Glad this was my first time ever making a non-bake cheesecake. wow super delicious and so easy to make
    My sister couldn’t believe that it was vegan! Excellent dessert for a hot Texas day. thank you!

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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