• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie World Recipes
  • About
  • Recipes
    • Breakfast
    • Meals
    • Desserts
    • Side Dishes
    • Sauces, Dips & Jams
    • Holiday Specials
  • Contact
  • Social
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Social
  • eBookNEW!
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Social
    • eBookNEW!
    • Instagram
    • Pinterest
    • TikTok
  • Γ—
    • A hand holding up a slice of dairy free cornbread topped with maple butter.
      Tender & Sweet Dairy-Free Cornbread
    • A bowl of one pot vegan chili topped with vegan sour cream, avocado, and tortillas.
      One-Pot Vegan Chili
    • A vegan panna cotta with some bites taken to show the inside of the dish.
      Vegan Panna Cotta
    • A piece of vegan coconut cake with frosting on top on a plate with a bite missing.
      Vegan Coconut Cake
    • A slice of 2 ingredient cake on a white plate.
      Super Easy 2 Ingredient Cake
    • A glass of coffee mousse garnished with whipped cream and coffee beans.
      Coffee Mousse
    • A slice of dairy free pumpkin pie on a plate.
      Dairy Free Pumpkin Pie
    • Two scoops of vegan pistachio ice cream on a cone.
      Creamy Vegan Pistachio Ice Cream
    • Two scoops of coconut sorbet on a sugar cone.
      Tropical Coconut Sorbet
    • An apple cinnamon roll held up over a baking dish of more.
      Warm and Gooey Apple Cinnamon Rolls
    • A vegan pumpkin oatmeal cookie with chocolate chips and flaky salt held up in two fingers.
      Chewy Vegan Pumpkin Oatmeal Cookies
    • A vegan mug cake topped with ice cream and strawberries ready to eat.
      5-Minute Vegan Mug Cake
    Home Β» Recipes

    Vegan Blueberry Cheesecake

    Published: Sep 16, 2021 Β· Modified: Aug 9, 2023 by Gaby Dimova Β· This post may contain affiliate links Β· 9 Comments

    780 shares
    • Share
    • Tweet
    Jump to Recipe

    I'm really excited to share the recipe for this no-bake vegan blueberry cheesecake. I think this dessert is the perfect mix between a creamy cheesecake and an ice cream cake! It's great to bring to a summer get-together, and your guests will never know that it's packed with cashews, almonds, blueberries, dates, coconut, and other nutritious ingredients.

    vegan blueberry cheesecake sliced

    What you will need for your vegan blueberry cheesecake

    Crust

    • 1 cup soaked pitted dates
    • 1 cup almonds
    • ΒΌ cup coconut shreds

    Filling

    • 2 cups soaked cashews
    • ΒΎ cup maple syrup
    • Β½ cup coconut cream
    • 1 lemon (juice and zest)
    • 1 teaspoon vanilla
    • Β½ teaspoon salt
    • 1 cup fresh blueberries
    vegan blueberry cheesecake

    How to make a raw vegan blueberry cheesecake

    • Start by creating the crust. To a food processor, add the dates, almonds, and coconut shreds. *Make sure that you have either soaked the dates overnight, or soak them in boiling hot water for 1 hour before using them in the recipe.
    • Blend the crust ingredients in the food processor.
    • Line the bottom of your cake pan with parchment paper. This is so that the crust doesn't stick to the pan.
    • Transfer the crust to the pan. Press it down with your fingers so that it's tightly packed.
    • Set the crust aside.
    • Clean out your food processor. Now we will be using it to create the cheesecake filling.
    • To the food processor, add the cashews, maple syrup, coconut cream, lemon, vanilla, and salt. *Make sure you have soaked the cashews overnight, or for an hour in boiling hot water.
    • Blend all of the ingredients until everything is blended smoothly.
    • Pour half of the cheesecake filling into the cake pan and place it in the freezer.
    • Then add the blueberries to the rest of the cheesecake filling and blend those in the food processor.
    • Once the first layer of cheesecake has frozen, add the blueberry layer on top. Freeze for 4-5 hours.
    • *I did the steps above so I could have two layers of cheesecake- a plain and blueberry layer. You can skip this step blend the blueberries in with the rest of the filling and just have one layer.
    • Once the cheesecake is frozen, slice it and enjoy! πŸ₯° (store in the freezer for 1-2 weeks!)

    If you liked this recipe, you might also like these other celebratory desserts:

    vegan tiramisu

    chocolate mousse pie

    vegan blueberry cheesecake

    Vegan Blueberry Cheesecake Recipe

    Gaby Dimova
    This vegan blueberry cheesecake doesn't require baking and it tastes so delicious! It's easy to make and packed with nutritious ingredients!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 398 kcal

    Equipment

    • food processor
    • cake pan

    Ingredients
      

    Crust

    • 1 cup soaked pitted dates
    • 1 cup almonds
    • ΒΌ cup coconut shreds

    Filling

    • 2 cups soaked cashews
    • ΒΎ cup maple syrup
    • Β½ cup coconut cream
    • 1 lemon juice and zest
    • 1 teaspoon vanilla
    • Β½ teaspoon salt
    • 1 cup fresh blueberries

    Instructions
     

    • Start by creating the crust. To a food processor, add the dates, almonds, and coconut shreds. *Make sure that you have either soaked the dates overnight, or soak them in boiling hot water for 1 hour before using them in the recipe.
    • Blend the crust ingredients in the food processor.
    • Line the bottom of your cake pan with parchment paper. This is so that the crust doesn't stick to the pan.
    • Transfer the crust to the pan. Press it down with your fingers so that it's tightly packed.
    • Set the crust aside.
    • Clean out your food processor. Now we will be using it to create the cheesecake filling.
    • To the food processor, add the cashews, maple syrup, coconut cream, lemon, vanilla, and salt. *Make sure you have soaked the cashews overnight, or for an hour in boiling hot water.
    • Blend all of the ingredients until everything is blended smoothly.
    • Pour half of the cheesecake filling into the cake pan and place it in the freezer.
    • Then add the blueberries to the rest of the cheesecake filling and blend those in the food processor.
    • Once the first layer of cheesecake has frozen, add the blueberry layer on top. Freeze for 4-5 hours.
    • *I did the steps above so I could have two layers of cheesecake- a plain and blueberry layer. You can skip this step blend the blueberries in with the rest of the filling and just have one layer.
    • Once the cheesecake is frozen, slice it and enjoy!πŸ₯° (store in the freezer for 1-2 weeks!)

    Video

    Notes

    I split my filling in two- first I blended all of the filling ingredients minus the blueberries and I poured about a quarter of that into the cake mold. Then I put the cake in the freezer for about an hour and then I mixed in the blueberries in with the remainder of the filling. Then I poured that over the rest of the cake.Β 
    I also decorated the top of the cake with berries that I had on hand.Β 
    Both of these steps are totally optional, but definitely made the cake more fun πŸ™‚

    Nutrition

    Calories: 398kcalCarbohydrates: 43gProtein: 9gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 124mgPotassium: 499mgFiber: 5gSugar: 28gVitamin A: 12IUVitamin C: 8mgCalcium: 85mgIron: 3mg
    Keyword vegan no bake cheesecake
    Tried this recipe?Let us know how it was!

    What equipment you will need

    Fortunately, this cheesecake is fairly simple to make and does not require any fancy equipment. However, there are some things that are necessary!

    The two main tools that you will need are a good food processor and a cake pan.

    For the food processor, any good one will do. Even a blender will get the job done. The food processor I like to use is one from Cuisinart. It's fairly large and fits a decent amount of volume and blends evenly, which is why I like it. I'm linking the food processor here, if you want to check out the one I used. I purchased mine for about $100, which I know is a bit pricey, but I use it almost every day for my recipes and I find that it was worth the money!

    You will also need a cake pan. Again, any cake pan will do, but I really like using a spring form pan. A spring form pan is a pan which has removable sides and bottom. These are great because you can really easily remove the cake without ruining it when removing it from the pan. Here is a link to the spring form pan I use.

    How to store the cheesecake?/ How long can I leave this out for?

    This cake should be stored in the freezer. I recommend taking it out of the freezer and leaving it at room temperature for about five minutes before eating it, or leaving it in the fridge for 15-20 minutes before eating. However, I would not leave it out of the freezer for more time than that. If left outside of the freezer, it will start to melt and fall apart.

    How long does this cheesecake last?

    Since this cheesecake is stored in the freezer, it can actually last for quite awhile! I have kept it in the freezer for about two weeks before, and it tasted just as great after the two weeks. I recommend keeping it sealed in a container, however. I find that if I just leave it out in the freezer to sit without being covered, the taste is not as great.

    I'm not sure if it can be stored in the freezer for longer than two weeks, because that's as long as this cheesecake has been left uneaten at my house! However, I don't see why it wouldn't be able to sit in the freezer for longer.

    How to make vegan blueberry cheesecake with tofu/ How to make vegan blueberry cheesecake without cashews?

    I've gotten asked both of these questions! My recipe is made with cashews and not with tofu and I don't have an exact recipe for a vegan blueberry cheesecake without tofu, but if you are looking for a vegan cheesecake with tofu, I will be posting a vegan pumpkin cheesecake in the near future. I'm going to try replacing the pumpkin with blueberries and get back to you guys on how it has turned out!

    More Recipes

    • Scoops of raspberry sorbet in a dish with chocolate chunks.
      Refreshing Raspberry Sorbet
    • A vegan lasagan roll up on a spatula with the baking dish below with more.
      Vegan Lasagna Roll Ups
    • Orange posset in an orange half garnished with a piece of mint.
      Orange Posset
    • A forkful of sticky tofu held up over a bowl with more.
      Crispy Sticky Tofu
    780 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      5 from 13 votes (11 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Elena

      November 21, 2018 at 1:57 am

      5 stars
      Amazing!!! So pretty!

      Reply
    2. Chelsea

      July 23, 2021 at 1:00 pm

      I am so excited to try this recipe! Do you know what size cake pan was used?

      Reply
      • Gaby Dimova

        August 03, 2021 at 10:40 pm

        Hi there! I used a 6 inch spring form pan, but any will work! πŸ™‚

        Reply
    3. Maria

      January 02, 2022 at 2:37 pm

      5 stars
      Looks amazing. Is there something that can replace the coconut cream that will make it oil free?

      Reply
      • Gaby Dimova

        January 03, 2022 at 1:03 am

        Hello! Unfortunately I don't have a replacement for coconut cream because it's key in creating the thick and rich texture, but it actually isn't an oil! πŸ™‚ It's different than coconut oil- you get coconut cream from a can and the cream is the solid part that forms on the top of the can.

        Reply
    4. Karien

      May 10, 2022 at 6:49 pm

      Do you think instead of blueberries I can use strawberries?

      Reply
      • Gaby Dimova

        May 14, 2022 at 8:53 pm

        Yes definitely! Another reader let me know a few months ago that they did that and liked the result πŸ™‚

        Reply

    Trackbacks

    1. Chocolate Truffle Recipe - Veggie World Recipes says:
      January 3, 2022 at 1:16 am

      […] vegan blueberry cheesecake […]

      Reply
    2. Chocolate Vegan Crepe Cake - Veggie World Recipes says:
      January 21, 2022 at 6:00 am

      […] vegan blueberry cheesecake […]

      Reply

    Primary Sidebar

    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

    More about me β†’

    Popular

    • baked oatmeal eye level view with apples on top
      Apple Baked Oats
    • a bowl of chocolate blended overnight oats
      Chocolate Blended Overnight Oats
    • hands holding a protein bar with a bite into it
      Protein Bar Recipe (no bake, with protein powder)
    • A large stack of chocolate protein pancakes with chocolate sauce and banana coins on top.
      Chocolate Protein Pancakes
    • hand holding raspberry bars
      Raspberry Oatmeal Bars (Vegan & Gluten Free)
    • Pouring the peanut butter sauce into a jar.
      Buddha Bowl Peanut Sauce
    • closeup of a granola cup
      Granola Cups
    • vegan tortilla wrap
      Vegan Tortilla Wrap

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright Β© 2023 Veggie World Recipes 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.