Vegan No-Bake Blueberry Cheesecake

with a crispy protein-cookie base

a bright purple blueberry cheesecake garnished with a decorative edge of blueberries, blackberries, and coconut chips
Goal muscle_definition
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 185
Protein 7 g
Fat 12 g
Ingredients …

4 Persons

You will need

For the base:
50 g Vegan Protein Cookie
Vegan Protein Cookie
Vegan Protein Cookie
Delicious plant-based snack that's crunchy like a real cookie
15 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar

For the filling:
200 g blueberries, frozen
1 tbsp lemon juice
20 g stevia
250 g vegan quark (fromage frais) or yogurt
80 ml coconut cream
1 tsp Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
1 tsp agar agar
20 ml water
optional fresh blueberries, blackberries, and coconut flakes

Vegan No-Bake Blueberry Cheesecake

with a crispy protein-cookie base

By: Anne-Sophie Hoffman
The summer’s finally here! What does it mean for you? It might be going to an outdoor yoga class with your best friends and enjoying the afternoon sunshine in the park. What must absolutely be there? A little sweet and fruity refreshment. Our no-bake blueberry cheesecake recipe is the perfect choice. Its bright color brings a smile to anyone’s face. And because it’s already warm enough outside, we’re happy to mention that this cheesecake needs no baking at all. You can make this no-bake recipe the night before and keep it fresh in the fridge overnight!


  • Ingredients:
    Melt the coconut oil. Crumble the Protein Cookie with your hands. Put both into a bowl and mix together well.
  • Line the bottom of a 12-16-cm springform pan with parchment paper. Grease the sides of the springform. Put the crust mixture into the base and use your hands to flatten over the whole base evenly.
  • Ingredients:
    200 g blueberries, 1 tbsp lemon juice, 20 g stevia
    Put the blueberries, lemon juice, and stevia into a small pot. Bring to a simmer and allow to cook for about 5 minutes.
  • Using a hand blender, puree the blueberry mixture. Set aside and let cool.
  • Ingredients:
    250 g vegan quark or yogurt, 80 ml coconut cream, 1 tsp Flavor Kick
    Put the vegan quark or yogurt in a bowl and use a hand blender to whip it until it's creamy. Add the coconut cream and Flavor Kick.
  • Ingredients:
    20 ml water, 1 tsp agar agar
    Bring the water and agar agar to a boil in a small pot. Let simmer for 1-2 minutes. Now add the agar agar mix to the blueberry puree.
  • Mix the blueberry-agar puree with the yogurt mix.
  • Spread the filling onto the cookie base. Chill the blueberry cheesecake for at least 4 hours in the freezer before serving.
  • Decorate with fresh berries and coconut chips as desired.
  • Enjoy!

Our Tip: Blueberry Cheesecake Cups 

If you're bringing your blueberry cheesecake with you to a picnic, try making them in single-serving cups instead! They're easier to pack, easier to share, and look super sweet to boot
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