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
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
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!
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
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.