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No Bake Blueberry “Cheesecake”

No Bake Blueberry Cheesecake

For the 4th of July, I made a no bake blueberry “cheesecake”. We always have cake for the holidays, but I absolutely cannot stand turning on the oven in the heat. No bake cake to the rescue, and this is a *true* no bake cake. Some no bake recipes require 10-minutes baking for the crust, and uhh, 10-minutes of baking is still baking.

This could have been vegan, but I decided to make a simple honey graham cracker crust instead of making a vegan nut-based crust. I also added a tad bit of honey into the blueberry mixture because I’ve been kind of obsessed with honey ever since we received a nice bottle in our CSA delivery. Loved the combination of blueberries and coconut in the creamy filling, and I’m glad I went with the graham cracker crust as the honey flavored crust was delightful.

Honey Graham Cracker Crust
Makes one 9-inch crust

Ingredients
9 sheets of honey graham crackers, approx 1-1/2 cups crumbs
1/4 cup brown sugar
1/2 tsp cinnamon
Pinch of salt
6 tbsp butter, melted

Directions
If you’re starting out with sheets of graham crackers, crush them in a ziploc bag with a rolling pin. You can also use a blender or food processor, but you may have to experiment a little.

Combine the graham cracker crumbs with all of the other ingredients in a medium bowl. Mix together with a spatula until the mixture is thick and sandy.

Press the mixture into the bottom of a springform pan, making sure it is evenly distributed. Use the bottom of a flat glass to press down and make sure its thick and compact. Refrigerate the crust for at least an hour before you add the filling.

No Bake Blueberry “Cheesecake”
Here is the recipe that I adapted to make a 9-inch cake. The original recipe is meant for a small 5-inch cake, which would be so adorable, but would disappear too quickly!

Ingredients
2-1/4 cups raw, unsalted cashews
6 tbsp lemon juice
Zest of 2 lemons
6 tbsp vegetable oil
1 cup coconut milk
4 tbsp honey
1 cup blueberries, thaw first if using frozen berries

Directions
Combine all ingredients in a blender and mix until the mixture is as smooth as possible. Pour the filling onto the crust. Cover with plastic wrap and freeze for at least 4 hours.

Remove the cake from the springform pan and thaw at room temperature for about 20 minutes before cutting and serving. Decorate as desired with fresh berries, lemon zest, flowers, etc.

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7 Comments

  • Reply
    Mitzie Mee
    July 31, 2015 at 1:31 pm

    Looks beautiful! I was thinking about how you’d get the “cheese” firm enough to not float all over the place, but 20 min. thawing means that it’s still semi-fredo when served? Love no-bake stuff, as I’m in a very lazy kitchen mood these days. As a matter of fact, the perfect “recipes” for me is probably the no-cook, no-work ones, ha ha:)

    • Reply
      wazwu
      July 31, 2015 at 4:13 pm

      Thank you! Yah, even after the 20 minutes of thawing it’s still pretty firm in some places. A warm knife helps though. Haha, no bake, no cook, no work! That sounds perfect. Sometimes, I’ll too lazy to even make a smoothie in the blender. :P

  • Reply
    Delicious Peace of Mind
    August 11, 2015 at 5:45 am

    Oh, what a yummy looking cake. I love the idea of using crackers instead of typical nut crust. Hmm, some lightly salted ones could go well, too. Were you using some think, full fat coconut milk or regular, “watered” version? :)

    • Reply
      wazwu
      August 11, 2015 at 9:21 am

      I’ll have to try a nut crust next time. That sounds really tasty too. I was using a slightly watered down version. Even so, it was plenty rich and fatty, haha. :P

      • Reply
        Delicious Peace of Mind
        August 11, 2015 at 9:32 am

        Dessert isn’t a dessert if it’s not rich and fatty :P That’s why you’re not supposed to eat a cake in one sitting :)

        • Reply
          wazwu
          August 11, 2015 at 10:06 am

          Hahah! I think I should get a little 6″ springform pan so I can make mini cakes. :D

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