The no bake route is great for summer because honestly, who wants to deal with an oven in 90+ degree heat if they don't have to? This no bake vegan blueberry cheesecake can easily be made into whatever berry flavor you want – strawberry, blackberry, mixed berry, etc. And though you could easily turn this into an actual cheesecake with a full graham cracker crust base, dividing this no bake vegan blueberry cheesecake into jars is actually quite brilliant. Plus it makes the perfect party or BBQ dessert – not to mention they are adorable!

No-Bake Blueberry Cheesecake Jars [Vegan, Gluten-Free]



Cooking Time




For the Crust:

For the Cheesecake:

  • 1 can coconut cream
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract

For the Blueberry Sauce:

  • 1 cup blueberries
  • 1 tablespoon water
  • 2 tablespoons maple syrup


  1. Heat a small sauce pan over medium heat with blueberries and water. Bring to a boil and reduce to a simmer until berries burst. Once berries are mostly all burst, stir in the maple syrup. Remove from heat.
  2. Crush the graham crackers until they become crumbs. Divide evenly between the jars.
  3. In a bowl, whip together the coconut cream, maple syrup, and vanilla extract until fluffy.
  4. Divide cheesecake among jars, then top with blueberry sauce.
  5. Serve topped with fresh blueberries and a sprinkle of graham cracker crumbs.

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