Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
Learn how to make the best vegan cheesecake! This no bake blueberry cheesecake dessert has what it takes; it’s creamy and smooth – thanks to the cashews and coconut cream and 100% vegan. The nut-date base requires only three ingredients, and the entire cheesecake recipe is super-easy to pull off. Yes, it’s gluten-free too!
This post was sponsored by the International Nut and Dried Fruit Council. As always, all opinions are my own.
You’re about to fall in love with this homemade vegan cheesecake recipe.
No kidding! I was literally whisked away to heaven by its deliciousness. I actually think it’s better than regular cheesecake; it’s isn’t as heavy, and the blueberry cheesecake filling is luscious and velvety – yet light and smooth in its consistency.
My love of raw vegan desserts started a few years ago when I first made these raspberry bars. Since then, I’ve cherished cashews as my go-to nuts to create creamy dessert fillings to slather on top of crumbly bases. Nibbling never felt so good.
This week was the first week of return-to-school for the kiddos (which I found a bit nerve-wracking), and because we, as a community, continue to grapple with this virus and all its strains (our world has forever changed!), I’ve received numerous questions from you about foods for immune support. If you’re looking for a shortcut solution, I’m afraid there isn’t one. Though it may sound “blah,” remember, a healthy balanced diet (along with health-optimizing lifestyle habits) includes the best foods to nourish your immune system to perform at its best. Nutrients like protein, vitamin A, vitamin C, and vitamin E, plus the minerals magnesium, zinc and iron, will support your immune system to function optimally. When we talk of foods, the best ones will be naturally high in these nutrients.
Have You Tried A Vegan Cheesecake?
All the ingredients in this no bake blueberry cheesecake recipe are remarkable antioxidant heavyweights; it absolutely packs a nutritional punch. Here are some details to take particular note of:
- Nuts: Packed with plant-based protein, healthy fats, vitamins (such as vitamin E) and minerals (for example, iron), nuts are also crammed with antioxidants. Antioxidants fight free radical damage — which can lead to inflammation and various chronic diseases. Almonds, for example, are one of the best sources of vitamin E, which is vital for healthy immunity. Studies have also linked an increased intake of vitamin E to less heart disease, cancer, Alzheimer’s disease, and ageing. And, like most nuts, cashews and pecans also provide nutrients with a myriad of health benefits. They are a source of copper, magnesium, and manganese, and these minerals play a role in brain health, immunity, bone health, as well as energy production.
- Medjool Dates: These gooey sweet delights are a high source of dietary fibre; dates may help prevent constipation and boost digestive health. Plus, they are high in potassium (to help modulate fluid balance, muscle contractions and nerve signals), and also provide copper.
Together, nuts and dried fruits are a source of #RealPowerForRealPeople.
- Blueberries: Similar to other intensely-coloured fruits, blueberries are abundant in flavonoids (natural plant compounds). Actually, the hype around blueberries arises from the fact that these flavonoids are mighty antioxidants – with disease-fighting and immune-supporting potential. A growing body of evidence indicates that the antioxidants in blueberries protect your cardiovascular system by controlling blood pressure and reducing the risk of blocked arteries, which can lead to heart diseases and heart attacks.
How To Make Homemade No Bake Blueberry Cheesecake
- Make the nut-date base in a food processor with almonds, pecans and Medjool dates (Images 1-2).
- Prepare a 9-inch springform pan by lining the base with parchment paper (Image 3).
- Using your hands, press the nut-date mixture into the pan. Spread the base evenly around the pan. Come up the sides ever so slightly—place in the freezer (Images 4-5).
- Now make the vegan cheesecake filling in a large heavy-duty high-speed blender. Blend the soaked cashews, coconut cream, frozen blueberries and maple syrup until smooth (Images 6-7).
- Pour the smooth blueberry cheesecake filling over the base and spread it evenly (Images 8-9). Freeze for three hours. Decorate with fresh blueberries and blackberries (optional) – Image 10.
You’ll notice that there’s quite a load of vegan cheesecake filling, but bear in mind, this makes a large 9-inch cheesecake. You should be able to get at least 16 decently-sized slices. We love to serve this easy blueberry cheesecake on birthdays and special occasions. As a matter of fact, it’s perfect for get-togethers. You could reduce the cheesecake filling if you prefer less – but all that rich lusciousness does intensify the experience.
After three hours of freezing, the blueberry cheesecake will be nice and firm. You’ll want to let it thaw for 15-20 minutes before removing it from the pan and serving – it’s easier to slice that way and will be creamy and velvety. I like to slice
Desi~licious Top Tips
- Use extra-large Medjool dates—the softer, the better.
- Don’t forget to brush the base and sides of your pan with coconut oil.
- Process the nut-date mixture until it starts to come together; otherwise, it will be too crumbly and fall apart.
- Use a heavy-duty high-speed blender to blend the vegan cheesecake ingredients.
- I’d suggest sticking to frozen wild blueberries, as they are sweeter and create a beautiful hue to the blueberry cheesecake.
- Remember to soak the cashew nuts, which makes it easier to process them. I soak mine overnight to create this dreamy vegan cheesecake.
- Though it’s tempting to dive in and enjoy the cheesecake immediately, be patient and wait for 15-20 minutes. This will soften the blueberry cheesecake ever so slightly – that way; you can slice it with ease. You may need to carefully run a knife around the edges, then slowly release the spring.
Nutrition Highlights:
One serving* of this vegan blueberry cheesecake is:
- An excellent source of fibre
- A very high source of iron
- Plus, it’s packed with plant-powered protein
*Percent Daily Values are based on a 2000 calorie diet.
Want More Vegan Dessert Recipes To Pair With Mouthwatering Desi Recipes? Make sure to check out:
- Vegan Rose Falooda
- Masala Chai Vegan Waffles + 3 Incredible Topping Ideas
- 5-minute Vegan No-Added Sugar Pistachio Ladoo Recipe
- Moist Vegan Chocolate Cake
Have you tried vegan cheesecake before? Let me know what you think of my blueberry cheesecake. 🙂
If you try this blueberry vegan cheesecake recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
The Best Vegan Blueberry Cheesecake | Desi~licious RD
Ingredients
Vegan Cheesecake Base
- 2 cups almonds plain
- 1 cup pecans plain
- 11 Medjool dates extra large, soft
- ½ tsp coconut oil for brushing springform pan to line with parchment paper
Blueberry Cheesecake Filling
- 4 cups cashews plain, soaked overnight
- 2 cups coconut cream thick. Place in the fridge overnight to thicken further
- 2 cups wild blueberries frozen
- ½ cup maple syrup
Instructions
Vegan Cheesecake Base
- Make the nut-date base: In a large food processor, add almonds, pecans and Medjool dates and process until it transforms into very fine crumbs and begins to come together.
- Prepare a 9-inch springform pan by oiling the base and side with a brush and lining with parchment paper.
- Using your hands, press the nut-date mixture, and spread the base evenly around the pan. Come up the sides ever so slightly and place in the freezer.
Blueberry Cheesecake Filling
- To a large heavy-duty high-speed blender, blend the soaked cashews, coconut cream, frozen blueberries and maple syrup until smooth.
- Pour the smooth blueberry cheesecake filling over the base and spread it evenly. You can use a spatula for this. Freeze for three hours.
- After three hours of freezing, the blueberry cheesecake will be nice and firm. You'll want to let it thaw for 15-20 minutes before removing it from the pan and serving - it's easier to slice that way and will be creamy and velvety. Decorate with fresh blueberries and blackberries (optional)
Notes
- Use extra-large Medjool dates—the softer, the better.
- Don't forget to brush the base and sides of your pan with coconut oil.
- Process the nut-date mixture until it starts to come together; otherwise, it will be too crumbly and fall apart.
- Use a heavy-duty high-speed blender to blend the vegan cheesecake ingredients.
- I'd suggest sticking to frozen wild blueberries, as they are sweeter and create a beautiful hue to the blueberry cheesecake.
- Remember to soak the cashew nuts, which makes it easier to process them. I soak mine overnight to create this dreamy vegan cheesecake.
- Though it's tempting to dive in and enjoy the cheesecake immediately, be patient and wait for 15-20 minutes. This will soften the blueberry cheesecake ever so slightly - that way; you can slice it with ease. You may need to carefully run a knife around the edges, then slowly release the spring.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.
Looks amazing
Thanks so much! Glad you liked it!