This No-Bake Blueberry Vegan Cheesecake is so rich and creamy. Made with cashews and canned coconut milk, the cheesecake layers are lusciously smooth and creamy with a delicious blueberry topping.
Line a 10” springform pan with parchment paper and grease the sides with coconut oil.
Add the crust ingredients to your food processor or high speed blender and blend until it forms a sticky dough. Press the dough evenly along the bottom of the pan until you have an even layer.
Add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it's smooth.
Pour 2/3 of the cheesecake layer over the crust and spread it evenly with a knife or spoon and then place the pan in the freezer for 30 minutes.
Add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.
Spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze for 2-3 hours, until firm.
If you are using the optional blueberry sauce, make that next by following the instructions below.
Add all the ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.
Turn down the heat and allow the sauce to simmer for 5-10 minutes, until the blueberries have broken apart. Set the sauce aside until you are ready to serve the cake.
After cutting the cheesecake into pieces, pour a little sauce over each piece and enjoy!