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This easy vegan blueberry cheesecake mousse is simply made with just 5 ingredients and no bake. Indulgent, yet wholesome and 100% plant-based, paleo, refined sugar-free and gluten-free! Jump to Recipe
Curb your dessert cravings with No Bake Vegan Blueberry Cheesecake Mousse
Some might say I have a sweet tooth, but I think a more accurate statement would be that all of my teeth are sweet. I love all desserts, but especially mousse and cheesecake! And cheesecake mousse! Especially this Vegan Blueberry Cheesecake Mousse.
I think you’re going to love this vegan blueberry cheesecake mousse recipe because it’s no bake, super simple and quick to make but also really elegant! Look at that gorgeous purple color – perfect for dinner parties! Also, did I mention these healthy no bake blueberry cheesecake jars are also insanely decadent and delicious? Incredibly creamy, rich, luxurious, indulgent…they tick all of those boxes.
This easy No Bake Blueberry Mousse Recipe is the perfect healthy vegan treat to not only satisfy your sweet tooth but nourish your body as well.
I love my dairy — so I was a bit weary of a cashew nut-based mousse. Consider me a convert! These blueberry cheesecake mousse jars are as decadent as they are healthy, and neither my omnivorous self nor my friends would never once have thought of this as a vegan or a particular “healthy” choice. It was just a dang good berry mousse!
Why you will love this No Bake Cheesecake Mousse:
The blueberries add natural sweetness and give the mousse such a pretty purple color. This blueberry cheesecake mousse fits into any healthy lifestyle as this recipe is:
- raw, vegan,
- naturally sweetened
- and paleo
this one checks a lot of allergy-friendly boxes! Above all, it’s delicious, light, and makes a great no bake dessert.
- Wild Canadian Blueberries – frozen and thawed just a bit so that they are easier to blend.
- Raw cashews: all hail the cashew nut, the secret ingredient to creamy vegan cheesecakes and this mousse is basically cheesecake filling in a jar! Make sure to soak them.
- Canned full-fat coconut milk: makes the blueberry mousse extra decadent, but feel free to substitute lite coconut milk or another creamy plant milk such as oat milk or cashew.
- Coconut oil: I use refined coconut oil for a neutral taste so it doesn’t taste coconutty, but if you want that pronounced coconutty taste, feel free to use unrefined. If you want to make this mousse raw vegan, make sure you use unrefined extra virgin coconut oil.
- Lemon juice – super important! Use fresh not bottled. Together with the vanilla, it adds that blueberry cheesecake flavor that we are after!
Easy to make ahead of time!
Seriously, if you are looking for an easy to make plant-based dessert for guests, then Blueberry Mousse is your friend. This one is perfect for dinner parties as it takes less than 5 minutes to prepare and offers instant returns in decadent and rich flavor. You can make it ahead of time and store it in the fridge – no biggie.
More healthy vegan desserts:
- Vegan No Bake Strawberry Cheesecake
- Black Bean Brownies
- Veganer Tofy Cheesecake
- Cashew Milk Coffee Ice Cream
★ Did you make and love this recipe for Vegan Blueberry Cheesecake Mousse? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Vegan Blueberry Cheesecake Mousse
This easy vegan blueberry cheesecake mousse is simply made with just 5 ingredients and no bake. Indulgent, yet wholesome and 100% plant-based, paleo, refined sugar-free and gluten-free! Can also be used as a cake filling.
- 1 cup raw cashews soaked for a minimum of 30 minutes
- 1 cup frozen wild blueberries
- 1 tablespoon lemon juice
- 1 pinch salt
- 1/4 cup hot coconut milk or other plant based milk
- 2 tablespoons coconut oil melted
- 1/4 splash of vanilla extract optional - I used a clear one to not mess with the color
- Fresh blueberries as garnish optional
Allow the frozen blueberries to sit for about 10 minutes to allow them to defrost a bit.
Drain the cashews.
In a high-speed blender, add the ingredients in this order: blueberries, drained cashews, lemon juice, salt, hot coconut milk, and the vanilla.
Begin blending on low speed, using the tamper stick or stopping and scraping the sides with a spatula to push all the ingredients towards the blade. Slowly increase the speed to high. Once the mixture looks well-blended stop the blender and pour in the melted coconut oil. Blend again for 30 seconds.
Pour the mousse into 4 serving dishes. Garnish as you like. Serve immediately or chill for two hours to firm up, which creates more of a mousse texture.
Leftovers keep for 3 days in the refrigerator if stored in a sealed container.