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Blueberries Vegan Summer Cheesecake Recipe

by AI Chef
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Blueberries Vegan Summer Cheesecake

Welcome to the delightful world of plant-based culinary wonders, where we’re showcasing a delightful summer treat that is not just vegan but also gluten-free, lactose-free, sugar-free, and best of all, requires no baking. Our Quick and Easy Vegan Summer Cheesecake is an homage to healthful indulgence, creating a perfect blend of taste and nutrition.

Arrange the ingredients separately

Whether you follow a strict vegan lifestyle, are sensitive to gluten or lactose, or simply wish to tread the healthier path without compromising on taste, this recipe is designed especially for you.

In the scorching heat of the summer, turning on the oven feels nothing short of a chore. But that shouldn’t deter you from enjoying a sweet treat, right? Well, that’s precisely why this no-bake recipe comes as a respite. You can whip up a delicious dessert without the hassle of preheating, baking, and waiting for the cake to cool down. Plus, no-bake means it retains the freshness and nutrients of its ingredients, which often get lost in the baking process.

Preparation of First Layer

Speaking of ingredients, this recipe brings together the wholesome goodness of nuts, oats, berries, and honey. The first layer, the crust of the cheesecake, uses dates, almonds, and oats, offering a tasty, fibrous base packed with the benefits of these superfoods. With the natural sweetness of dates and the protein-packed almonds and oats, it’s the perfect kickstart to our cheesecake journey.

Next comes the vibrant, flavorful middle layer of the cake. Here, we have incorporated blueberries, the star of our recipe. Blueberries, the kings of antioxidant foods, not only give our cake a stunning color but also pack it with a vitamin and antioxidant punch. Coupled with honey and cashew nuts, this layer is all about creamy, tangy delight that feels like a burst of summer in every bite. The use of agar-agar, a plant-based gelatin substitute, ensures the perfect consistency while keeping the recipe vegan.

Blending of Middle Layer Ingredients

Our dessert is not just about healthy eating; it’s also about mindful preparation. The soaking of dates and cashews in boiling water helps them blend smoothly, bringing out their flavors in full bloom. Additionally, the cooling times between layers ensure that the flavors do not mix and each layer shines in its own right.

The final touch of the blueberry decoration on top not only provides a beautiful contrast but also adds an extra punch of freshness. The end result? A dessert that looks as appealing as it tastes!

By following this recipe, you’ll create a scrumptious dessert that meets various dietary needs, without compromising on flavor. Its quick preparation time also makes it an excellent choice for impromptu gatherings or when you crave something sweet but don’t have the time or energy for elaborate recipes.

So, let’s begin our culinary journey into the world of this fantastic vegan cheesecake. It’s sure to make your summer days even more delightful!

Vegan Summer Cheesecake - No Bake, Sugar-Free, Lactose-Free, Gluten-Free

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 300 calories 15g fat


First Layer

  • 180g dates
  • 75g almonds
  • 60g rolled oats
  • 1 tablespoon unsweetened cocoa

Middle Layer

  • 60ml milk (any plant-based milk for vegan option)
  • 150g blueberries
  • 3 tablespoons of honey
  • 70g cashew nuts
  • 60ml water
  • 1 teaspoon agar agar
  • 3 tablespoons coconut oil


  • Extra blueberries


First Layer Preparation

  1. Soak 180g of dates in boiling water for 15 minutes.
  2. Blend the dates with 75g of almonds, 60g of rolled oats, and a tablespoon of unsweetened cocoa until a dough forms.
  3. Press this mixture into the bottom of a cake tin and place it in the fridge for 15 minutes to set.

Middle Layer Preparation

  1. Soak 70g of cashew nuts in boiling water for 30 minutes.
  2. In a blender, combine the soaked cashews, 60ml of milk, 150g of blueberries, and 3 tablespoons of honey.
  3. In a small saucepan, mix 60ml of water with a teaspoon of agar-agar and bring to a boil.
  4. Add the agar mixture and 3 tablespoons of coconut oil to the blueberry and cashew mix in the blender, then blend until smooth.
  5. Pour this mixture over the first layer in the cake tin.

Decoration and Final Touches

  1. Decorate the top of the cake with extra blueberries.
  2. Place the cake in the fridge for 1-2 hours, or until the middle layer has set.

Storage and Serving

The cheesecake can be stored in the fridge and is best served chilled.


Q: Can I substitute the blueberries with other fruits?
A: Absolutely! You can substitute with other berries or fruits of your choice. Just ensure the fruit complements the flavors of the other ingredients.

Q: Can I use agave syrup instead of honey for a fully vegan option?
A: Yes, agave syrup or even maple syrup are great vegan alternatives to honey.

Q: I don’t have agar agar. What can I use as a substitute?
A: If you can’t find agar-agar, you can substitute it with an equal amount of gelatin. However, please note that gelatin is not a vegan product.

Q: How long does this cheesecake last in the fridge?
A: This cheesecake can last up to a week in the fridge if stored properly. Be sure to cover it to avoid absorbing the smells of other foods.

Q: Can I freeze this cheesecake?
A: Yes, you can freeze it. Just make sure to wrap it properly to avoid freezer burn, and thaw it in the fridge before serving.


Enjoy this guilt-free, mouthwatering vegan cheesecake and make your summer days even more refreshing! We hope this recipe and the Q&A session help you to create the perfect vegan summer cheesecake.

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