Get ready to indulge in this luscious Vegan Blueberry Dessert! It features a layer of fluffy vegan marshmallows, creamy coconut whip, a cookie crumb crust, and a sweet, tangy blueberry pie filling. It’s a perfect way to satisfy your dessert cravings while enjoying a vegan treat that will impress anyone who tries it!
This no-bake dessert is a favourite in my household throughout the year but incredibly refreshing in the summer. Known by various names like blueberry delight, blueberry lush, blueberry yum yum, and even blueberry lasagna, this layered dessert holds a special place in my heart. 😍
Growing up, my family cherished this recipe alongside these crave-worthy Pineapple Coconut Squares. As a vegan, I’ve transformed this classic into a delightful vegan blueberry dessert, keeping the tradition alive while catering to my plant-based lifestyle.
Why You’ll Love This Recipe
- So Easy. This no-bake dessert requires only five ingredients and no oven time. The only challenge? Patience is needed as it sets overnight in the fridge.
- The Perfect Summer Dessert. With the combination of blueberries and luscious whipped topping, this gorgeous layered dessert is ideal for potlucks and parties.
- Make-Ahead Dessert. You can make this dessert a day or two ahead, making it perfect for entertaining or when time is limited. Remember to tightly cover and refrigerate it until you’re ready to serve.
Ingredient Notes
- Cookie Crumbs – I used Christie’s Arrowroot Cookies, which are vegan-friendly and have a light buttery flavour. Crush them in a food processor or with a rolling pin in a Ziploc bag to make crumbs. Alternatively, you can use other cookies like vegan graham crackers, Golden Oreos, or animal crackers.
- Margarine – I used Becel vegan margarine. Vegan butter would work as well.
- Vegan Whipping Cream – I like the Silk heavy whipping cream, whipping until peaks form. You can also use a tub of So Delicious dairy-free coco whip (thawed).
- Mini Marshmallows – I’m a big fan of the Dandies vegan vanilla mini marshmallows. They are amazing!
- Blueberry Pie Filling: I buy the store-bought canned version like E.D. Smith to make life easier.
Instructions
1. Crush the cookies into crumbs using a food processor or rolling pin in a Ziploc bag. Combine the cookie crumbs with melted margarine in a bowl, stirring until the mixture resembles wet sand. Press the crumb mixture into a parchment-lined or greased 8×8-inch pan firmly.
2. Beat the vegan whipping cream until peaks form (2-3 mins) in a large bowl, then fold in the mini marshmallows. Spread evenly on top of the cookie crumb crust.
3. Spread the blueberry pie filling on top, then cover and chill in the refrigerator overnight to set and firm up.
4. Just before serving, add a final touch by garnishing with additional cookie crumbs, fresh blueberries, and mint leaves. Cut into squares and serve chilled. Enjoy!
Recipe Tips & Notes
- Refrigerate the mixing bowl & beaters for at least 2 hours or overnight for optimal results. The colder everything is, the better it will form peaks.
- Avoid overmixing the whipped cream and mini marshmallows to keep the whipped topping fluffy. Just fold until combined.
- Make this dessert in advance; ideal for entertaining or when short on time. Just cover tightly and refrigerate until serving.
How To Serve
For the finishing touch, garnish with extra cookie crumbs, fresh blueberries, and mint leaves before serving. Cut into squares and serve chilled.
While this dessert is light and fluffy, it does hold its shape to some extent, but don’t anticipate perfectly cut squares. Embrace the natural messiness. Besides, it won’t stay on those plates long!
Variations
To change the crust, use vegan graham crackers, golden Oreos, animal crackers or vanilla wafers instead. How would a chocolate Oreo crust taste? 🤔 If you tried it, let me know in the comments how it turned out.
Switch up the fruit; you can use cherry, strawberry, raspberry, apple or lemon pie fillings to change it up. Personally, blueberry triumphs over all the above flavours, as that is what my family loves. 😉
Storage
To store any leftovers, cover the dessert with plastic wrap or place it in an airtight container and refrigerate for 2-3 days.
Frequently Asked Questions
Yes, you will need 3 cups of whipped topping. If frozen, thaw overnight and then use in this recipe.
Absolutely! If you have homemade pie filling available, it will work perfectly!
This dessert goes fast in my house, so I never have any to freeze. I don’t recommend freezing them, and I don’t know how they would hold up in the freezer.
Get ready to love every heavenly layer of this creamy blueberry dessert ❤️
DESSERT RECIPES
- Pineapple Coconut Squares
- Blueberry Muffins
- Pistachio Loaf Cake
- Vegan Fruit Jelly
- Strawberry Applesauce
DID YOU MAKE THIS VEGAN BLUEBERRY DESSERT?
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Vegan Blueberry Dessert (No Bake)
Equipment
- 8×8 Baking Pan
- Food Processor (optional)
- Hand Mixer
- Rubber Spatula
Ingredients
- 1 ¼ cups cookie crumbs (arrowroot cookies, vegan graham crackers, Golden Oreos, animal crackers)
- 6 tbsp vegan margarine or butter (melted)
- 473 ml vegan heavy whipping cream
- 1 ½ cups vegan mini marshmallows
- 1 ½ cups blueberry pie filling
Instructions
- Refrigerate the bowl & beaters for at least 2 hours or overnight for optimal results. The colder everything is, the better the vegan whipping cream will form peaks.
- Crush the cookies into crumbs using a food processor or rolling pin in a Ziploc bag. You will need a total of 1 ¼ cups of cookie crumbs. Combine the cookie crumbs with melted margarine in a bowl, stirring until the mixture resembles wet sand. Press the crumb mixture into a parchment-lined or greased 8×8-inch pan firmly.
- With a hand mixer, beat the vegan whipping cream until peaks form (2-3 mins) in a large bowl, then fold in the mini marshmallows. Spread evenly on top of the cookie crumb crust.
- Next, spread the blueberry pie filling on top, then cover and chill in the refrigerator overnight to set and firm up.
- Just before serving, add a final touch by garnishing with additional cookie crumbs, fresh blueberries, and mint leaves. Cut into squares and serve chilled. Enjoy!
Video
Notes
- Avoid overmixing the whipped cream and mini marshmallows to keep the whipped topping fluffy. Just fold until combined.
- Make this dessert in advance; ideal for entertaining or when short on time. Just cover tightly and refrigerate until serving.
The best dessert of all time! Super delicious. We ate the entire thing in just 1 day! It’s literally perfect!