When it comes to Thanksgiving, the turkey might be the star, but let’s be honest—everyone saves a little room for dessert. The challenge is finding easy Thanksgiving desserts that don’t require hours of extra work after you’ve already spent the day cooking. This No-Bake Vegan Blackberry Cheesecake is the answer. It’s creamy, rich, and has a beautiful balance of sweet and tangy flavors. Best of all, it’s a make-ahead marvel that will impress your guests and free up your oven for the main event.
This recipe is one of those fantastic Thanksgiving dessert ideas that caters to everyone, whether they’re vegan or not. The combination of a crunchy Biscoff cookie crust, a silky smooth almond and cream cheese filling, and a vibrant blackberry ginger topping is just so satisfying. It looks stunning on the dessert table and, trust me, it’s one of those desserts that will disappear before dinner is even fully digested.
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Why You’ll Love This Recipe
This isn’t just another cheesecake recipe; it’s a holiday game-changer. One of the best things about it is that it’s completely no-bake. Your oven is already working overtime on Thanksgiving, so having a showstopper dessert that only needs some freezer time is a huge win. The flavors are also incredibly sophisticated yet comforting. The warmth from the ginger in the blackberry topping cuts through the richness of the filling, creating a really balanced bite every time.
Plus, this is one of those Thanksgiving desserts recipes that is surprisingly simple to assemble. While it looks like it came from a high-end bakery, the steps are straightforward and easy to follow. You can make it a day or two ahead, which means less stress on the holiday itself. It’s a creamy, dreamy dessert that will have everyone asking for the recipe, making it a new holiday tradition.
Ingredients
For the Crust
- 1 (about 9-ounce) package Biscoff cookies or vegan ginger cookies
- 1/2 cup blanched slivered almonds
- 6 tablespoons vegan butter
- 1/4 cup almond butter
For the Filling
- 2 cups blanched slivered almonds
- 8 ounces vegan cream cheese, softened
- 1 small lemon (for 1 teaspoon zest)
- 1 (about 13-ounce) can unsweetened full-fat coconut milk
- 3/4 cup granulated sugar
- 1/2 cup melted refined coconut oil, plus more for greasing
- 1 tablespoon vanilla extract
For the Blackberry Topping
- 1 (1-inch) piece ginger
- 1 (12-ounce) package fresh blackberries (3 cups), divided
- 1/2 cup granulated sugar
- 1/8 teaspoon kosher salt, plus more as needed
Step-By-Step Instructions
Step 1: Prepare the Almonds and Filling Base
Place 2 cups of the slivered almonds in a medium saucepan and add enough water to cover them by about an inch. Bring the water to a boil over medium heat. Once boiling, remove the pan from the heat, cover it, and let the almonds sit for 2 hours to soften. While they soak, you can get the other filling ingredients ready and make the crust. Let the vegan cream cheese sit at room temperature to soften. In a small saucepan, combine the can of coconut milk and 3/4 cup of granulated sugar over medium heat. Stir until the sugar dissolves, which should only take about 2 minutes, then remove it from the heat.
Step 2: Make the Cookie Crust
Put the Biscoff cookies and the remaining 1/2 cup of slivered almonds into a food processor. Pulse them together until you have fine crumbs. Transfer the crumbs to a medium bowl. In a separate small bowl, melt the vegan butter and almond butter together. You can do this in the microwave or on the stovetop. Mix them vigorously with a fork to combine, then pour the mixture over the crumbs. Stir until everything is evenly moistened. The texture should feel like coarse, wet sand. Lightly grease the bottom of an 8- or 9-inch springform pan with a little coconut oil. Press the crumb mixture firmly and evenly into the bottom of the pan. The flat bottom of a measuring cup works great for this.
Step 3: Blend the Filling
Once the almonds have finished soaking, drain and rinse them well. Transfer them to a high-speed blender. Add the sweetened coconut milk mixture, 1/2 cup of melted coconut oil, and the vanilla extract. Blend on high speed for 2 to 5 minutes, until the mixture is thick and completely smooth. Scrape down the sides as needed. Now, add the softened vegan cream cheese and 1 teaspoon of finely grated lemon zest. Blend again for about 30 seconds more, just until everything is combined and the filling is thick and creamy.
Step 4: Assemble and Freeze the Cheesecake
Pour the creamy filling over the prepared crust in the springform pan. Give the pan a gentle tap on the counter to help the filling settle evenly. Cover it with plastic wrap and place it in the freezer. It needs to freeze until it’s firm, which will take at least 3 hours, but you can also leave it overnight.
Step 5: Create the Blackberry Topping
While the cheesecake freezes, make the topping. Peel and finely grate the piece of fresh ginger until you have about 1 tablespoon. Place the ginger in a small saucepan along with 2 cups of the blackberries and the remaining 1/2 cup of granulated sugar. Bring the mixture to a boil over medium heat. Let it simmer for about 8 minutes, until it has thickened slightly and the blackberries have broken down. Stir in 1/8 teaspoon of kosher salt. Give it a taste and add a pinch more salt if you think it needs it. Remove the saucepan from the heat and let the topping cool completely to room temperature, which will take about an hour. Once cooled, stir in the remaining 1 cup of fresh blackberries. Cover and refrigerate the topping until you’re ready to serve.
Step 6: Thaw and Serve
Remove the cheesecake from the freezer about 1 to 2 hours before you plan to serve it. Carefully unlock and remove the sides of the springform pan. Transfer the cheesecake to a serving plate and let it thaw at room temperature. While it’s thawing, take the blackberry topping out of the fridge to let it come to room temperature as well. When you’re ready to serve, spoon the beautiful blackberry topping over the cheesecake before slicing. Enjoy this delicious and easy Thanksgiving dessert!
How To Store Leftovers
If you somehow have leftovers, storing them is simple. Cover the cheesecake loosely with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4 days. The crust might soften a little over time, but it will still be delicious. You can also freeze individual slices. Just wrap each slice tightly in plastic wrap and then in foil. They can be stored in the freezer for up to a month. Let a slice thaw in the fridge for a few hours or on the counter for about 30 minutes before enjoying.
Conclusion
Finding easy Thanksgiving desserts that will disappear before dinner is a common holiday goal, and this No-Bake Vegan Blackberry Cheesecake fits the bill perfectly. It’s an elegant, flavorful, and incredibly satisfying dessert that requires no oven space and can be made ahead of time. It’s a wonderful recipe to add to your collection of Thanksgiving desserts easy enough for any skill level. We hope this becomes a new favorite at your holiday table!
FAQ
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Biscoff or ginger cookies offer a nice spiced flavor, you could easily substitute them with vegan graham crackers, digestive biscuits, or even chocolate sandwich cookies for a different flavor profile. Just make sure they’re a crisp cookie that will hold up well in a crust.
Is There a Substitute for Almonds in the Filling?
Yes, if you have a nut allergy or prefer not to use almonds, you can substitute them with raw cashews. You would need to soak the cashews just like the almonds to soften them before blending. The result will be just as creamy and smooth.
Can I Make This Dessert Gluten-Free?
Making this cheesecake gluten-free is quite simple. Just use your favorite gluten-free ginger cookies or other crisp gluten-free biscuits for the crust. The rest of the ingredients are naturally gluten-free, but it’s always a good idea to double-check labels, especially for your vegan cream cheese.
