Vegan Blueberry Cheesecake

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.

What you will need for your vegan blueberry cheesecake

Crust

• 1 cup soaked pitted dates
• 1 cup almonds
• ¼ cup coconut shreds

Filling

• 2 cups soaked cashews
• ¾ cup maple syrup
• ½ cup coconut cream
• 1 lemon (juice and zest)
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 cup fresh blueberries

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! 🥰 (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 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

  

1x2x3x

Crust

• 1 cup soaked pitted dates
• 1 cup almonds
• ¼ cup coconut shreds

Filling

• 2 cups soaked cashews
• ¾ cup maple syrup
• ½ cup coconut cream
• 1 lemon juice and zest
• 1 teaspoon vanilla
• ½ 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!🥰 (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. 

I also decorated the top of the cake with berries that I had on hand. 

Both of these steps are totally optional, but definitely made the cake more fun 🙂

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!