No Bake Mini Vegan Blueberry Cheesecake
The perfect dessert when it's too hot to bake or you don't want to turn your oven on. This no-bake mini vegan blueberry cheesecake recipe is easy to make in advance and is filled with the silkiest creamy filling and topped with a glorious blueberry compote. As I'm using allergy-friendly plant-based ingredients, these individual treats are also vegan!
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 7 Digestive Biscuits
- 40 grams Melted Butter
- 227 grams Plant Based Cream Cheese (see note)
- 80 grams White Sugar
- 60 ml Dairy Free Whipping Cream
- Lemon Zest (from 1 lemon)
- Blueberry Compote (for topping)
Instructions
Prep
- Gather all supplies and ingredients. The butter needs to be melted and the whipping cream and cream cheese can be used cold, straight from the fridge.
- Grease then line the mini tart cases with a circle of parchment paper.
To Make the Biscuit Base
- Crush up 7 digestives in a ziploc bag. You can also use a rolling pin or a food processor to crush them if you prefer.
- Add to a bowl and stir in the melted butter.
- Evenly distribute the biscuit crumbs between the tart cases. Use the back of a spoon or underside of a glass to press them into place.
To Make the Cream Cheese Filling
- Combine the cream cheese and white sugar in a mixing bowl until well incorporated.
- Add the whipping cream then whisk for 2 minues until light and airy.
- Fold in the lemon zest then distribute evenly on top of the biscuit base in the 3 tart cases. Give the cases a quick jiggle to level out the cheesecake.
- Refrigerate for at least 3 hours to firm up. You can also pop them in the freezer if you are short on time.
- Once firm, remove the cheesecakes from the tart cases, transfer to serving plates and top with blueberry compote. Enjoy!
Video
Notes
- Yield: This recipe makes 3 mini cheesecakes. You can also make 1 large 9 inch cheesecake if you prefer.
- Cream Cheese: I used a 227g tub of cream cheese. If your container is slightly larger, you do not need to adjust this recipe. Use the entire container and continue with the recipe.
- Serving Tip: I highly recommend adding the topping just before serving, to prevent the fruit from sinking into the cheesecake.
- Storage: Store in the fridge until ready to serve. You can make these a few days before you want to serve them. Any leftovers can be stored in the fridge for up to 3 days.
- Check out the full recipe post for different topping ideas and presentation suggestions.
Nutrition
Serving: 0.5 tartCalories: 312kcalCarbohydrates: 32.4gProtein: 2.7gFat: 19.6gSaturated Fat: 6.3gSodium: 196mgPotassium: 18mgFiber: 1.1gSugar: 16.8gCalcium: 52mg
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
