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No-Bake (Raw) Vegan Blueberry Cheesecake

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Adjust Servings:
cashew mixture:
400 ml Coconut milk
150 g Cashew nuts raw
325 g Blueberry fresh
2 lemons' Lemon zest
100 ml Lemon juice
110 g Honey
1/4 tsp Salt
75 g Coconut oil
90 g Dates pitless
1/4 tsp Salt
70 g Coconut flakes
1 pcs Vanilla pod
35 g Hemp seeds hulled or ground nuts
30 g Coconut oil
150 g Blueberry

No-Bake (Raw) Vegan Blueberry Cheesecake

  • 60 min
  • Serves 8
  • Medium


  • cashew mixture:

  • base:

  • garnish:



Raw vegan cheesecake may sound a little aggressive 🙂 But even if you’re not a fan of raw or vegan food, you should give it a shot! This dessert is simply amazing. It’s so light and bright…It will melt in your mouth! I’m not a vegan but I make it on a regular basis.

But if you’re looking for a healthy vegan dessert that would be delicious and good-looking, look no further. Save this recipe. It’s a real blast!

  • gluten-free (no flour)
  • dairy-free
  • sugar-free

This raw vegan blueberry cheesecake is properly vegan and unbelievably delicious. It’s rarely served in vegan cafes but you’ll have one on your table! Try it, you won’t regret it!

By the way, no one will ever figure out it’s made of cashews 🙂 

The equipment you’ll need:

  • blender
  • food processor
  • mixer
  • 23 cm springform pan
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Coconut Cream

For this dessert, use full-fat coconut milk to get coconut cream. It’s easy! Put the coconut milk in the fridge overnight.
When you need it, open the can and scoop the coconut cream that has separated to the top. You need 240 g of coconut cream. If there’s not enough, use the liquid that was under the cream.



Soak the cashews in 300 ml of cold water and ½ tsp salt. Leave for 3-4 hours.



Cover the base of your springform pan with parchment paper.
Melt 30 g of coconut oil. Chop the dates, split the vanilla pod to scrape the seeds out. Place these ingredients in a food processor, add ¼ tsp of salt and process until you get a paste-like mixture. Add the coconut flakes, hulled hemp seeds, and coconut oil. Process once again until smooth. Press the mixture into the base of the pan and smooth the surface out. Put in the fridge to chill.


Cashew Mixture

Melt the coconut oil, let it cool down a bit.
In a blender, place 150 g of blueberries, lemon juice, salt, and honey. Blend until smooth. This step is extremely important - it shapes the texture and appearance of the dessert!
Drain the cashews and transfer them to a blender. Blend until smooth. This step may take a while depending on a blender. Make sure the mixture is completely smooth!
Now it’s time for the coconut cream. Remove the can from the fridge and scoop out 240 g of coconut cream. Whip it with a mixer until fluffy.
To the cashew mixture that’s still in the blender, add the coconut oil and whipped coconut cream. Blend for a few seconds just to combine. Be careful and don’t over blend or the cheesecake won’t be as light and fluffy as it should.


Add 175 g of whole blueberries, carefully mix with a spatula.


Carefully pour the mixture onto the base. Smooth the surface out. Refrigerate for at least 3-4 hours. I usually let it set in the fridge overnight.


Remove the sides, garnish with blueberries and serve while it’s still cool.


You can keep it in the fridge for up to 5 days.

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