An easy recipe for vegan blueberry cheesecake that tastes so delicious you won’t believe it’s a raw vegan dessert! Refined sugar-free and gluten-free too.

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No-Bake Vegan Blueberry Cheesecake

If you have ever wondered “As a vegan, can I ever eat cheesecake?” then wonder no more. The answer is yes! Whether you’re plant-based or not, you have to give this recipe a try.

Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too. It’s perfect to serve on warm days as a cool, sweet dessert.

You can use any berry or fruit you like for the second layer and make something completely unique. Peanut butter or caramel also works well in this recipe and adds another layer of deliciousness.

How to make a raw vegan blueberry cheesecake?

Step 1: Add the base ingredients to a food processor and process until it comes together into a sticky “dough”. There should still be small pieces of nuts visible in the mixture and it should stick together if pressed together.

Step 2: Spoon the base “dough” into your prepared springform or cake pan and press down into an even layer. Cover and place in the freezer to set.

Step 3: To make the cheesecake mixture, add all of the cheesecake ingredients (except the blueberries) to a high-speed blender. Blend until the mixture is completely smooth and reserve half the mixture for later.

Pro tip: make sure to blend the cashew filling as long as you can. Give the mixture a taste as you blend to get an idea of the smoothness of the filling. The smoother the filling = the creamier your no-bake cheesecake will be!

Step 4: Pour the other half of the mixture over the base and gently tap the cake pan around the edges to smooth out the surface. Cover and freeze for at least 2 hours to set.

Step 5: Once the first layer has set, blend the reserved cheesecake mixture with the blueberries until completely smooth and purple.

Step 6: Pour the blueberry layer over the first layer, cover and freeze until completely set (minimum 2 hours or overnight).

Step 7: Slice, serve your vegan blueberry cheesecake topped with some fresh blueberries, and enjoy!

Tips for making the perfect raw vegan blueberry cheesecake

The one secret to making the perfect vegan blueberry cheesecake is to blend the cashews as long as you can. A high-speed blender can blend the cheesecake filling in a few minutes. There should be no noticeable cashew pieces in the filling when you’re tasting it.
You can use an immersion blender or food processor to blend the cashew cheesecake mixture. Just blend or process the mixture as long as you can for a smoother, creamier final cheesecake.
To serve this cheesecake, remove from the freezer about 30 – 90 minutes before serving. This cheesecake is served at room temperature or slightly colder. Serving the cheesecake colder makes it taste like an ice cream cake!
Lemon juice is a crucial ingredient in this recipe as it gives the cheesecake its “cream cheese” like flavour. Adjust the amount of lemon to your taste. If you love cheesecake for its tangy creaminess, adding more lemon juice won’t hurt!
You can use any nuts you have around the kitchen for the cheesecake base. Almonds, cashews, peanuts, hazelnuts, pecans and even sunflower seeds work well.
If a blueberry cheesecake isn’t going to satisfy your craving, try some other flavours. You can change the blueberries to another berry or fruit for a fruit-flavoured cheesecake. You can also add in nut butter, caramel or flavoured syrups to make this recipe your own.

Looking for more no-bake vegan dessert recipes?