Vegan Blueberry Cheesecake Recipe by Delicious Plants

No-Bake Vegan Blueberry Cheesecake

This vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too!

You can use any berry or fruit you like for the second layer and make something completely unique.

Print Recipe
Vegan Blueberry Cheesecake Yum
This vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too!
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 6 hours
Servings
people
Ingredients
For the base:
  • 1 cup mixed nuts raw
  • 1 cup pitted dates
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • pinch of pink salt
For the cheesecake:
  • 1 cup cashews
  • 1 cup coconut milk
  • 1/3 cup maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons coconut oil
  • 1/4 teaspoon pink salt
  • 1 teaspoon vanilla extract
  • 1/3 cup fresh or frozen blueberries
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 6 hours
Servings
people
Ingredients
For the base:
  • 1 cup mixed nuts raw
  • 1 cup pitted dates
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • pinch of pink salt
For the cheesecake:
  • 1 cup cashews
  • 1 cup coconut milk
  • 1/3 cup maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons coconut oil
  • 1/4 teaspoon pink salt
  • 1 teaspoon vanilla extract
  • 1/3 cup fresh or frozen blueberries
Instructions
  1. Soak the cashews in boiling water for 30 minutes before starting to make the cheesecake.
  2. Line a 6 inch (15 cm) springform or round cake pan with parchment paper and grease the sides with coconut oil. Set aside.
  3. Add the mixed nuts, pitted dates, coconut oil, vanilla extract and pink salt 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.
  4. Spoon the base "dough" into your prepared springform or cake pan and, using your fingers covered in coconut oil, press the base down as even as you can. Cover and place in the freezer to set.
  5. To make the cheesecake mixture, add all of the cheesecake ingredients (except the blueberries) to a high-speed blender and blend until the mixture is completely smooth. Reserve half the mixture for later.
  6. Pour the remaining 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 3 hours to set.
  7. Once the first layer has set, blend the reserved cheesecake mixture with the blueberries until completely smooth and slightly purple. Pour the blueberry layer over the first layer, cover and freeze until completely set (minimum 3 hours or overnight).
  8. To remove the cheesecake from the pan, run some hot water over a kitchen towel until it is soaked and wrap it around the pan for one minute. This will melt the outside of the cheesecake and make it very easy to remove.
  9. Slice, serve your vegan blueberry cheesecake with your favourite toppings and enjoy!
Recipe Notes

Storage

Your cheesecake can be stored in the refrigerator, covered, for up to 7 days.

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Vegan Blueberry Cheesecake