Blueberry Vegan Cake


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


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 OR 113 ml of maple syrup

  • 1 can of coconut milk (the creamy stuff at the top of a can)
  • 1 cup blueberries ( reserve some for inside)

Blueberry jam on top

  • 1 cup blueberries
  • 1/2 cup sugar


Step 1: In a high-speed food processor or blender, blend the mixed nuts, 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 1-2 hours 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. Decorate the finished cake with blueberry jam and berries.

Text, photo, recipes: Alla Driksne


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