No-Bake Vegan Blueberry Cheesecake

This blueberry vegan and gluten-free cheesecake will blow your mind!  

It’s hard to resist the creamy cheesecake layers, especially with that tangy blueberry topping.

It tastes so good and I love the colors of this cheesecake. Like my other raw cheesecakes, this one is made with cashews as the base!

If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.

Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love.

This cheesecake will not only satisfy your sweet tooth but give you nutrients. You can make this recipe in individual ramekins or as a whole cake!

This no-bake blueberry cheesecake is going to be a new favorite around your house. I’m pretty sure no-bake, raw vegan cheesecakes are my new favorite thing. I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular.

You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures. Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins.

Why you'll love this vegan blueberry cheesecake

• No bake – just blend, layer and freeze.
• Vegan, dairy-free and gluten-free.
• Creamy cashew filling that tastes like real cheesecake.
• Naturally sweetened with dates and maple syrup.

Ingredients (one 8-inch / 20cm cheesecake)

For the base

• 1 cup OR 125 gr of walnuts
• 1/2 cup OR 50 gr of coconut shreds
• 1 cup OR 175 gr pitted dates
• 1 teaspoon of vanilla extract or vanilla powder
• Pinch of salt

For the blueberry layer

• 2 cups OR 300 gr of cashews, soaked for 8 hours
• 1 tbsp of vanilla extract or 1 tsp of vanilla powder
• 1/4 cup OR 52 gr of coconut oil, melted
• 1 lemon, juiced
• 1/3 cup (80 ml) of maple syrup
• The thick cream from 1 chilled can of full-fat coconut milk (about 3/4 cup)
• 1 cup (150 g) blueberries (reserve some for inside)

Blueberry jam on top

• 1 cup (150 g) blueberries
• 1/2 cup (100 g) sugar

Directions

Step 1: In a high-speed food processor or blender, blend the walnuts, dates, coconut, vanilla, and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.

Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.

Step 3: Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for at least 4 hours (or overnight) to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.

Step 4: Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Let it cool, then decorate the finished cake with blueberry jam and berries.

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Alla's tips

• Soak the cashews for at least 8 hours (or in boiling water for 1 hour if you're short on time) for a silky-smooth filling.
• Use a powerful blender. The smoother the filling, the more it tastes like real cheesecake.
• Chill the can of coconut milk overnight so the thick cream separates from the water.
• Soft, sticky dates hold the base together best. Soak hard dates in hot water for 10 minutes.
• Let it soften before serving. Take it out of the freezer 20–30 minutes ahead.
• Cut with a hot knife for clean slices.

Storage

Keep in the freezer for up to 2 months, well wrapped. Store in the fridge for up to 4 days once thawed.

Frequently asked questions

Do I have to soak the cashews?
Yes – soaking softens them so they blend into a smooth, creamy filling.

Can I use frozen blueberries?
Yes, for both the filling and the jam.

Can I make it nut-free?
The cashews are essential for the filling, so this recipe isn't suitable for nut allergies.

Is it gluten-free?
Yes – the base is made from walnuts, coconut and dates.

Can I make mini cheesecakes?
Yes! Use a muffin tin lined with cupcake cases or small ramekins.

Can I use a different sweetener?
Agave or honey (not vegan) work instead of maple syrup.

More vegan desserts to try

• Vegan Biscoff Tofu Cheesecake
• Vegan Peanut Butter Chocolate Mousse Cake
• Chocolate Vegan Brownies
• High-Protein Cottage Cheese Ice Cream

Text, photo, recipes: Alla Driksne

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