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"Look out: There&amp;#x27;s a smart weekend dessert idea coming your way, and it&amp;#x27;s going to please absolutely everyone you&amp;#x27;re entertaining for. Yes, that means your sweets-craving friends, your vegan friends, your picky friends, your gluten-intolerant friends, your waist-watching friends, and most importantly, you! Check out Laura Friendly&amp;#x27;s Vegan No-Bake Blueberry Cheesecake (yes, you read that correctly: no bake) from her site that we couldn&amp;#x27;t be more obsessed with, LauraFriendly.com. She notes that &amp;quot;this cheesecake is most flavorful the next day, so I suggest making it the night before.&amp;quot; Thanks for the tip, Laura! First, your ingredient list: Vegan No-Bake Blueberry Cheesecake by Laura Friendly Prep Time: 35 minutes Chill Time: 1 1/2 hours Blueberry Topping 1 pint blueberries 4 tbsp sugar 1 tbsp lemon juice 1/4 tsp salt 2 tbsp cold water 1 tbsp cornstarch 1/2 cup additional blueberries GF &amp;amp; DF Crust 8-oz. gluten-free, vegan, hard cookies (makes 2 cups crushed) 5 tbsp melted vegan butter Cheesecake Filling 2 cups raw cashews (soaked overnight, drained) 1 package firm tofu 2/3 cup coconut oil, melted 1 cup organic, gluten-free, powdered sugar 5 tbsp lemon juice 1/2 tsp salt 1/2 tsp xanthan gum Now, your recipe: Blueberry Topping by Laura Friendly Prep Time: 10 minutes In a small nonstick saucepan, add blueberries, sugar, lemon juice and salt. Simmer over medium heat for about 5 minutes, until the blueberries begin to break down. In a small bowl, whisk together cold water and cornstarch, until the cornstarch is dissolved. Slowly add the cornstarch mixture into the blueberries, stirring continuously. Continue to stir until the blueberries have thicken up a bit (about 2 minutes). Cool completely and add in the additional 1/2 cup blueberries. GF &amp;amp; DF Crust by Laura Friendly Prep Time: 15 minutes In a food processor, add the cookies and pulse until they become a coarse meal. Add in the melted vegan butter and pulse until the mixture starts to mold together. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes). Cheesecake Filling by Laura Friendly Prep Time: 10 minutes In a blender or food processor, add cashews, tofu and coconut oil. Blend until the mixture is very smooth. Add in powdered sugar, lemon juice and salt. Blend well, then taste to determine if more sugar or lemon juice is needed. With the blender/food processor running, add in xanthan gum and process until the mixture thickens up. Pour into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 45 minutes. Top with blueberry mixture and chill for an additional 45 minutes (or overnight). Before serving, gently run a knife around the edge of the springform pan, before unlocking it. And voila! Check out Laura Friendly for more genius recipe inspiration, like this refreshing mojito she dreamed up. Would you make this? Have you ever tried a no-bake cake before? Photos Courtesy of Laura Friendly"^^<http://www.w3.org/2001/XMLSchema#string>
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