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5 from 5 votes

No bake Lemon and Blueberry Cheesecake

This vegan lemon and blueberry cheesecake is citrus, fresh, creamy and is the perfect summer/spring treat. 
Course Dessert
Cuisine Vegan
Keyword soya free
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 2 hours
Servings 6

Equipment

  • Blender
  • Food Processor
  • 6 inch Cake tin

Ingredients

Base

  • 50 g Oats
  • 50 g Mixed nuts
  • 1 tbsp Sweetner of choice
  • 2 tbsp Oil (or melted dairy free butter)

Lemon Cheesecake Filling

  • 160 g Coconut cream from can of coconut milk
  • 300 g Vegan cream cheese
  • 100 g Sweetner of choice (Refer to notes)
  • 1 tbsp Cornflour
  • 60 ml Lemon juice

Blueberry Compote

  • 100 g Blueberries (frozen/fresh)
  • 50 g Sweetner of choice (Refer to notes)
  • 1/2 lemon Juice

Decorate

  • 400 g Fresh Blueberries (optional)
  • 1 tsp Pomegranate seeds (optional)

Instructions

Base

  • Blend all dry base ingredients until a crumb consistency then pour in the oil and and blend until it reaches a wet sand like consistency.
    50 g Oats, 50 g Mixed nuts, 1 tbsp Sweetner of choice, 2 tbsp Oil
  • Transfer to 6" loose bottom tin and evenly spread accross the bottom of the tin.

Filling

  • Blend all ingredients together in a blender until smooth.
    160 g Coconut cream from can of coconut milk, 300 g Vegan cream cheese, 100 g Sweetner of choice, 1 tbsp Cornflour, 60 ml Lemon juice
  • Layer onto of cheesecake base and evenly spread over tin. Set in the fridge while you make the compote.

Compote

  • Heat all compote ingredients in a pan on medium heat, stirring consistently until it begins to thicken.
    100 g Blueberries, 50 g Sweetner of choice, 1/2 lemon Juice
  • Sieve the compote over a bowl to remove blueberry pieces, and leave aside to cool.
  • Pour compote over cheesecake layer and set in the fridge for 2hrs, or until completely set in the middle (shouldn't wobble).

Decorate

  • Slice all your blueberries in 1/2 from the centre and carefully place around the cheesecake, working your way to the centre of the cheesecake, then fill the centre with a couple of Pomegranate seeds to create a flower like design.
    400 g Fresh Blueberries, 1 tsp Pomegranate seeds

Notes

Sweetener of choice:
A great choice for the crust is to add maple syrup as its sweetener, as it will help to bind the crust ingredients, but coconut, cane or caster sugar will also work well in both the crust and filling.