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vegan no bake blueberry cheesecake mousse in a small jar

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. 

Course brunch, Dessert, Snack
Cuisine American
Keyword cheesecake mousse, no bake dessert, vegan blueberry cheesecake
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 400 kcal
Author Kiki Johnson

Ingredients

  • 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

Instructions

  1. Allow the frozen blueberries to sit for about 10 minutes to allow them to defrost a bit.
  2. Drain the cashews.
  3. In a high-speed blender, add the ingredients in this order: blueberries, drained cashews, lemon juice, salt, hot coconut milk, and the vanilla.
  4. 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.
  5. 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.