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.
Course
brunch, Dessert, Snack
Cuisine
American
Keyword
cheesecake mousse, no bake dessert, vegan blueberry cheesecake
Prep Time15minutes
Total Time15minutes
Servings4
Calories400kcal
AuthorKiki Johnson
Ingredients
1cupraw cashewssoaked for a minimum of 30 minutes
1cupfrozen wild blueberries
1tablespoonlemon juice
1pinchsalt
1/4cuphot coconut milkor other plant based milk
2tablespoonscoconut oilmelted
1/4splash of vanilla extractoptional - I used a clear one to not mess with the color
Fresh blueberries as garnishoptional
Instructions
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.
Recipe Notes
Leftovers keep for 3 days in the refrigerator if stored in a sealed container.