Blueberry No-Bake Cheesecake Recipe

Name: Blueberry No-Bake Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. soy cream cheese; 1 c. fructose; 1 Tbsp. agar; 1/4 c. orange liqueur; 1/2 c. water; 1 tsp. kudzu root; zest of 1 lemon; 1 tsp. vanilla; 1 pkg. extra firm silken tofu; 1 c. blueberries; 1 (9-inch) crust

Servings: persons

2 1/2 c. soy cream cheese
1 c. fructose
1 Tbsp. agar
1/4 c. orange liqueur
1/2 c. water
1 tsp. kudzu root
zest of 1 lemon
1 tsp. vanilla
1 pkg. extra firm silken tofu
1 c. blueberries
1 (9-inch) crust

1
Make a syrup out of the fructose, agar, orange liqueur and water, simmering for 20 minutes.
2
You may need to add a little water to maintain one cup total liquid.
3
Mix starch with 1/4 cup of water and add syrup 5 minutes before it is ready.
4
Stir until clear. Blend liquid with the soy cream cheese and tofu until smooth.
5
Add zest and vanilla while blending.
6
Fold in blueberries.
7
Spread mixture into crust.
8
Refrigerate for 1 to 2 hours and serve.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 c. soy cream cheese, 1 c. fructose, 1 Tbsp. agar, 1/4 c. orange liqueur, and more.

Yes, Blueberry No-Bake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry No-Bake Cheesecake

How did you like this recipe?

Frequently Asked Questions