Can I make this vegan lemon blueberry cheesecake without a high-speed blender?

Yes, but you will need to blend for longer and in shorter two-minute bursts to avoid overheating the motor. Soaking the cashews for the full 4 hours (rather than the quick 30-minute hot water method) is especially important when using a standard blender, as thoroughly softened cashews blend far more easily. You can also blend the filling in two smaller batches to reduce the load on the motor. The result may not be quite as silky as a Vitamix would produce, but it will still be delicious.

How long does this no bake vegan cheesecake keep?

Stored covered in the refrigerator, it keeps well for up to 5 days. In the freezer, without the blueberry compote topping, it keeps for up to 6 weeks wrapped tightly in cling film and then foil. Thaw overnight in the refrigerator or at room temperature for 20 to 30 minutes before serving. Always add the compote fresh after thawing for the best texture and presentation.

Can I use frozen blueberries instead of fresh?

Absolutely, frozen blueberries work just as well as fresh for the compote and are often more economical. They are harvested at peak ripeness and frozen immediately, so their antioxidant and flavour profile is virtually identical to fresh. There is no need to thaw them before making the compote; simply add them directly to the saucepan and increase the cooking time by one to two minutes. Avoid using frozen blueberries as a raw garnish, as they become soft and watery when they thaw.

Can I use a different fruit instead of blueberries?

Absolutely. Raspberries, blackberries, strawberries, and mixed berries all work wonderfully with the lemon filling. Mango or passion fruit also pair beautifully for a more tropical version. You can follow exactly the same compote method with any of these fruits. For very juicy fruits like strawberries, you may want to increase the arrowroot powder to 1.5 teaspoons to ensure the compote thickens properly.

Is this cheesecake gluten-free?

It can be made fully gluten-free by using certified gluten-free rolled oats for the crust. Oats are naturally gluten-free but are often processed in facilities that handle wheat, so the certification matters if you have coeliac disease or a serious gluten sensitivity. All other ingredients in this recipe are naturally gluten-free. You can also replace the oats with almond flour or buckwheat groats for a fully grain-free crust.

Why is my filling not setting firm enough?

The two most common culprits are not using enough thick coconut cream and not including enough melted coconut oil. Make sure you are scooping only the solid cream from a refrigerated tin, the watery liquid dilutes the filling and prevents it from setting. The refined coconut oil in the filling solidifies as it chills and acts as a natural setting agent, similar to gelatin in conventional cheesecakes. If the filling is still soft after 4 hours, return it to the freezer for another hour. Freezing rather than refrigerating always gives a firmer, cleaner slice.

Can I make this as individual mini cheesecakes or bars?

Yes, and both options work beautifully. For mini cheesecakes, press the crust into a lined 12-cup muffin tin and fill each cup with the blending. Freeze as normal and pop them out when set, these are ideal for portion control and party serving. For bars, press the crust into a parchment-lined 8x8 inch square tin, pour the filling on top, freeze until firm, then lift out using the parchment overhang and slice into rectangles. Bars are a great choice for lunchboxes or picnics.

Vegan Lemon Blueberry Cheesecake No Bake (Creamy & Guilt-Free)

Name: Vegan Lemon Blueberry Cheesecake No Bake (Creamy & Guilt-Free)
Prep time: 30 min
Total time: 4 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 1.5 cups rolled oats (use certified gluten-free oats if needed; old-fashioned rolled oats work be...; 1 cup Medjool dates (pitted, about 10 large dates; they should be soft and sticky — if yours are ...; 0.5 cup desiccated coconut (unsweetened; finely shredded works better than coarse for a compact c...; 2 tbsp coconut oil (melted, for crust binding; refined coconut oil has no coconut flavour if you ...; 1 pinch sea salt (for crust; salt balances the sweetness of the dates and enhances overall flavour); 2.5 cups raw cashews (soaked 4 hours in cold water, or 30 mins in just-boiled water, then drained...; 0.5 cup full-fat coconut cream (scoop only the thick solid cream from the top of a tin refrigerat...; 0.33 cup pure maple syrup (adjust to taste; Grade A amber maple syrup has a milder, cleaner sweet...; 0.5 cup freshly squeezed lemon juice (about 3 to 4 lemons; always use fresh — bottled lemon juice...; 2 tbsp lemon zest (finely grated from unwaxed lemons using a microplane; zest carries far more fl...; 1 tsp vanilla extract (pure, not imitation; rounds out the lemon and adds depth to the filling); 3 tbsp refined coconut oil (melted, for filling; refined has no coconut flavour and helps the fil...; 2 cups fresh or frozen blueberries (for the compote topping; frozen work equally well — no need t...; 2 tbsp pure maple syrup (for the blueberry compote; taste and adjust — very ripe blueberries may ...; 1 tbsp lemon juice (for the compote; brightens the blueberry flavour and balances the sweetness); 1 tsp arrowroot powder (or cornstarch or tapioca starch; must be mixed with cold water before add...

Gluten-FreeVeganDairy-FreeNo-BakeRefined Sugar-FreeEgg-Free

Prep Time30 min

Chill Time4 hr

Servings10

Calories282 kcal

Health Score5/10

Vegan Lemon Blueberry Cheesecake No Bake (Creamy & Guilt-Free)

If you have been searching for a dessert that feels indulgent but actually nourishes your body, this vegan lemon blueberry cheesecake no bake recipe is exactly what you need. Bright with citrus, bursting with juicy blueberries, and impossibly creamy without a single gram of dairy or refined sugar, this cheesecake proves that healthy eating never has to feel like a compromise. Whether you are hosting a summer dinner party, prepping a weeknight treat, or simply craving something fresh and vibrant, this recipe delivers on every front.

Traditional cheesecake is loaded with cream cheese, heavy cream, white sugar, and butter, ingredients that pile on saturated fat and empty calories with very little nutritional return. This plant-based version takes a completely different approach. The filling is built on a base of soaked raw cashews, which blend into an impossibly silky texture that rivals any conventional cheesecake. Cashews are rich in heart-healthy monounsaturated fats, magnesium, and zinc, making them one of the most nutritious foundations you can choose for a creamy dessert.

The crust is made from a simple combination of rolled oats, Medjool dates, and desiccated coconut, all blitzed together in a food processor until sticky and press-ready. Unlike a traditional graham cracker or biscuit base that relies on butter and refined sugar, this crust is naturally sweetened, high in fibre, and holds together beautifully without any baking required. Medjool dates provide natural fructose along with potassium, iron, and B vitamins, while rolled oats contribute slow-release carbohydrates that keep your energy levels steady.

The filling itself is a harmonious blend of soaked cashews, freshly squeezed lemon juice, lemon zest, coconut cream, pure maple syrup, and a touch of vanilla extract. The lemon does double duty here, it creates that signature cheesecake tang you expect from the real thing, and it also brightens every other flavour in the filling. We use just enough maple syrup to sweeten without overpowering, keeping the sugar content significantly lower than a conventional recipe. Full-fat coconut cream provides the richness and body that helps the filling set firmly once chilled. Always use the thick cream from the top of a refrigerated tin rather than the watery liquid below, this is the key to a dense, sliceable filling rather than a soft, runny one.

Layered on top is a gorgeous blueberry compote made from fresh or frozen blueberries, a squeeze of lemon juice, and just a small drizzle of maple syrup. Blueberries are one of the most antioxidant-dense fruits available, packed with anthocyanins that support brain health, reduce inflammation, and protect against oxidative stress. The compote takes fewer than five minutes to prepare and gives this cheesecake a stunning, jewel-toned topping that looks like it came from a professional bakery. Frozen blueberries work just as well as fresh and are often more economical and equally nutritious, they are picked and frozen at peak ripeness, locking in all their antioxidants.

This no bake cheesecake requires zero oven time, which makes it a perfect choice during warm weather months when you want something cool and refreshing without heating up your kitchen. The total active preparation time is around 30 minutes, and then the cheesecake simply needs a few hours in the freezer or refrigerator to set. You can absolutely make it the night before, which makes it ideal for entertaining, in fact, most people agree the flavour and texture improve after an overnight chill as everything fully firms up and the lemon notes deepen.

From a nutritional standpoint, each slice comes in at approximately 282 calories with a solid 6 grams of protein, 5 grams of fibre, and healthy fats that keep you satiated. Compare that to a traditional lemon cheesecake slice, which can easily exceed 450 to 500 calories with minimal fibre and far more saturated fat, and the difference is significant. This recipe is also naturally gluten-free if you use certified gluten-free oats, making it suitable for a wide range of dietary needs.

The recipe is straightforward enough for beginner bakers, yet impressive enough to serve at celebrations. The key to success is soaking your cashews properly, at least four hours in cold water, or 30 minutes in just-boiled water if you are short on time. Well-soaked cashews blend into a completely smooth, lump-free cream that is essential for the texture of the filling. Do not skip this step. If you have any doubts about whether the filling is smooth enough, keep blending, a full two to three minutes on high in a powerful blender will get you there.

This recipe also works beautifully as bars. Simply press the crust into a parchment-lined square baking tin, pour the filling on top, freeze until set, then lift out using the parchment and slice into rectangles. Bars are a fantastic option for lunchboxes, picnics, or casual gatherings where a round cheesecake might feel too formal.

This vegan lemon blueberry cheesecake no bake recipe has become a staple in health-conscious kitchens for very good reason. It is vibrant, satisfying, nourishing, and genuinely delicious. Once you try it, you will never miss the traditional version.

Ingredients

Serves:10

1.5 cups rolled oats (use certified gluten-free oats if needed; old-fashioned rolled oats work best — avoid instant oats as they become too fine and the crust loses texture)
1 cup Medjool dates (pitted, about 10 large dates; they should be soft and sticky — if yours are dry, soak in warm water for 10 minutes and drain before using)
0.5 cup desiccated coconut (unsweetened; finely shredded works better than coarse for a compact crust)
2 tbsp coconut oil (melted, for crust binding; refined coconut oil has no coconut flavour if you prefer a neutral crust)
1 pinch sea salt (for crust; salt balances the sweetness of the dates and enhances overall flavour)
2.5 cups raw cashews (soaked 4 hours in cold water, or 30 mins in just-boiled water, then drained and rinsed thoroughly; must be raw, not roasted — roasted cashews will not blend smooth)
0.5 cup full-fat coconut cream (scoop only the thick solid cream from the top of a tin refrigerated overnight — discard or save the watery liquid below; this is essential for a firm, sliceable filling)
0.3 cup pure maple syrup (adjust to taste; Grade A amber maple syrup has a milder, cleaner sweetness that lets the lemon shine through)
0.5 cup freshly squeezed lemon juice (about 3 to 4 lemons; always use fresh — bottled lemon juice lacks the brightness needed for the authentic tang)
2 tbsp lemon zest (finely grated from unwaxed lemons using a microplane; zest carries far more flavour than juice — do not skip this)
1 tsp vanilla extract (pure, not imitation; rounds out the lemon and adds depth to the filling)
3 tbsp refined coconut oil (melted, for filling; refined has no coconut flavour and helps the filling set firm as it chills — do not reduce this quantity or the filling may remain too soft to slice)
2 cups fresh or frozen blueberries (for the compote topping; frozen work equally well — no need to thaw before cooking, but add 1 to 2 extra minutes of cooking time)
2 tbsp pure maple syrup (for the blueberry compote; taste and adjust — very ripe blueberries may need less)
1 tbsp lemon juice (for the compote; brightens the blueberry flavour and balances the sweetness)
1 tsp arrowroot powder (or cornstarch or tapioca starch; must be mixed with cold water before adding to the hot compote — adding it dry will cause lumps)

Instructions

1
Soak your cashews in cold water for at least 4 hours, or pour boiling water over them and soak for 30 minutes if short on time. Drain and rinse thoroughly before using.
Well-soaked cashews are the single most important step for a perfectly smooth, lump-free filling. The cashews should feel completely soft when you press one between your fingers — if there is any resistance, soak for longer. Do not skip rinsing after draining, as the soaking water can turn slightly bitter.
2
Line an 8-inch springform pan with parchment paper on the base and lightly grease the sides with coconut oil. Set aside.
Cut the parchment into a circle slightly larger than the base so it tucks up the sides slightly — this makes it even easier to slide the cheesecake off the base when serving.
3
Make the crust: add rolled oats, pitted Medjool dates, desiccated coconut, melted coconut oil, and sea salt to a food processor. Process for 60 to 90 seconds until the mixture comes together and sticks when pressed between your fingers.
If the mixture seems too dry and crumbly, add dates one at a time and pulse again. If your dates are very dry, soak them in warm water for 10 minutes and drain well before adding — dry dates will not bind the crust properly.
4
Press the crust mixture firmly and evenly into the base of your prepared springform pan. Use the back of a spoon or the flat bottom of a glass to compact it tightly. Place in the freezer while you prepare the filling.
Pressing the crust firmly is important — a loosely packed crust will crumble when you slice the cheesecake. Work from the centre outward and pay extra attention to the edges.
5
Make the filling: add drained cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and melted coconut oil to a high-speed blender. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and creamy.
A high-speed blender like a Vitamix or Blendtec gives the best results. If using a standard blender, blend in two-minute bursts and allow the motor to rest between intervals. The filling should be glossy, completely lump-free, and pourable. If you see any visible cashew pieces, keep blending.
6
Taste the filling and adjust if needed — add more lemon juice for extra tang or a little more maple syrup for sweetness. Pour the filling over the chilled crust and smooth the top with a spatula.
The filling should taste slightly more tangy and sweet than you want the finished cheesecake to be — the flavours mellow slightly once chilled.
7
Tap the pan gently on the counter a few times to release any air bubbles. Cover with cling film and place in the freezer for at least 3 to 4 hours, or refrigerate overnight until fully set.
For cleanest slices, freeze rather than refrigerate and allow to thaw for 10 to 15 minutes before serving. If you refrigerate overnight, the texture will be creamier and softer — closer to a classic cheesecake. If you freeze, the texture will be firmer and slices more neatly.
8
Make the blueberry compote: combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook for 4 to 5 minutes, stirring occasionally, until the blueberries begin to burst. Mix arrowroot powder with one tablespoon of cold water and stir into the compote. Cook for one more minute until slightly thickened. Remove from heat and allow to cool completely.
The compote must be fully cooled to room temperature before spooning onto the cheesecake — warm compote will melt the surface of the filling and cause pooling. Speed up cooling by transferring to a bowl set over ice. The compote will thicken further as it cools, which is normal.
9
Once the cheesecake is fully set, carefully release it from the springform pan. Spoon the cooled blueberry compote generously over the top. Garnish with fresh lemon zest, extra fresh blueberries, or thin lemon slices if desired.
Run a thin palette knife or offset spatula around the edge of the cheesecake before unclipping the springform ring to ensure the sides release cleanly without tearing.
10
Slice with a sharp knife (run it under hot water and wipe dry between each cut for clean slices). Serve immediately or return to the fridge until ready to serve.

Nutrition per serving

282kcal

Calories

Protein

31g

Carbs

16g

Fat

Fibre

16g

Sugar

48mg

Sodium

Pro Tips

✓
Always soak cashews for the full 4 hours in cold water if possible, the longer they soak, the more they plump up and the smoother the final filling will be. Under-soaked cashews result in a slightly grainy texture no matter how long you blend.
✓
Refrigerate your can of coconut cream overnight so the thick cream separates and rises to the top. Scoop only the solid white cream and discard or save the watery liquid below, using watery coconut milk instead of thick cream is one of the most common reasons the filling does not set firmly.
✓
For a deeper, more pronounced lemon flavour, add an extra tablespoon of zest directly to the filling. Zest carries far more essential oils and flavour than juice alone, and it will not water down the filling the way extra juice can.
✓
If the cheesecake is too firm straight from the freezer, let it sit at room temperature for 10 to 15 minutes before slicing. For the cleanest cuts, run a sharp knife under hot water, wipe it dry, then slice, repeat between each cut.
✓
Use a springform pan rather than a standard cake tin so you can release the cheesecake cleanly without damaging the crust or filling. Line the base with parchment paper before adding the crust for extra insurance.
✓
Make the blueberry compote up to three days ahead and store in an airtight jar in the refrigerator. Always let the compote cool completely to room temperature before spooning it onto the cheesecake, warm compote will melt the surface of the filling and cause uneven setting.

Frequently Asked Questions

Variations

•
Lemon Raspberry No Bake Vegan Cheesecake
Swap the blueberry compote for a raspberry version using the same method. The tartness of raspberries pairs exceptionally well with the lemon filling and creates a stunning deep-pink topping.
•
Coconut Lemon Blueberry Cheesecake
Add 3 tablespoons of toasted shredded coconut to the crust and fold 2 tablespoons into the filling for a tropical coconut-lemon flavour profile.
•
Mini Blueberry Lemon Cheesecake Bites
Press the crust into a 12-cup muffin tin lined with paper cases, top with filling, and freeze. These individual portions are ideal for parties, lunchboxes, or portion-controlled snacking.
•
Lavender Lemon Blueberry Cheesecake
Add 1 teaspoon of culinary dried lavender to the blueberry compote while it cooks for a fragrant, floral twist. Remove the lavender before spooning over the cheesecake.

Substitutions

•
Raw cashews → Macadamia nuts or sunflower seeds (Macadamia nuts create an equally creamy filling. Sunflower seeds work for a nut-free version but have a stronger flavour, add extra lemon juice to balance.)
•
Rolled oats → Almond flour or buckwheat groats (Almond flour creates a denser, richer crust. Buckwheat groats keep it grain-free and add a nutty depth of flavour. Both still need dates to bind.)
•
Medjool dates → Soft dried figs or raisins (Dried figs give a slightly more complex flavour. Raisins work in a pinch but the crust will be slightly less sweet. Soak any dry dates in warm water for 10 minutes first.)
•
Full-fat coconut cream → Cashew cream or oat cream (Cashew cream (blended soaked cashews and water) works seamlessly. Oat cream is lower in fat and may result in a softer set, increase coconut oil slightly to compensate.)
•
Maple syrup → Agave nectar or date syrup (Use a 1:1 ratio for either substitute. Date syrup adds a slightly caramel-like flavour that complements the lemon well.)
•
Arrowroot powder → Cornstarch or tapioca starch (All three work equally well as thickeners for the blueberry compote. Use the same quantity.)

🧊 Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze (without the blueberry topping) for up to 6 weeks wrapped tightly in cling film and foil. Thaw overnight in the refrigerator or at room temperature for 20 minutes before serving. Store the blueberry compote separately in an airtight jar in the refrigerator for up to 5 days.

📅 Make Ahead

This cheesecake is an excellent make-ahead dessert. Prepare the base and filling up to 2 days in advance and keep refrigerated, or freeze up to 2 weeks ahead. Make the blueberry compote up to 3 days ahead and refrigerate separately. Add the compote topping just before serving for the freshest presentation.