Discover the ultimate vegan cheesecake experience with this no-bake blueberry delight! Crafted with raw cashew nuts and coconut cream, this easy dessert delivers unparalleled smoothness and flavour while remaining entirely plant-based. With a simple nut-date base requiring just three ingredients, it’s both hassle-free and gluten-free.

Perspective image of a blueberry cheesecake on a gold cake stand with red flowers in the background.
Step into the kitchen and prepare to be amazed by the simplicity of this easy vegan cheesecake recipe.

This post was sponsored by the International Nut and Dried Fruit Council. As always, all opinions are my own.

Get ready to be enchanted by this exquisite homemade vegan cheesecake recipe; it’s a sweet delight that promises to thrill your taste buds. Honestly, it’s the best! And if you’ve ever questioned the creaminess of raw varieties made with cashews, get ready for a pleasant surprise. This is a true masterpiece, boasting a light and silky texture, especially with its indulgent blueberry filling.

As a plant-forward dietitian, my love affair with vegan desserts began years ago with the creation of these delectable Raspberry Vegan Bars. Since then, cashews have become my trusted companion for crafting luxurious, creamy fillings atop delicate, crumbly bases.

Sweets and desserts hold a special place in my heart, igniting a passion that drives me to create and share yummy treats. If you’re like me and enjoy satisfying your cravings with delectable indulgences, why not delve into my favorite recipes for No-Bake Individual Pumpkin Pies and Oat Peanut Butter Cup Cookies? They’re an ideal way to savor a touch of sweetness while maintaining a wholesome approach.

Top-down image of a blueberry cheesecake on a gold plate. One side is topped with berries. Nuts, berries, and flowers are in the foreground and background.

Nutrition highlights

This vegan cashew cheesecake is brimming with nutritional goodness, featuring:

  1. Fibre-rich blueberries for digestive health.
  2. Dates for natural sweetness, offering a healthier alternative to refined sugar.
  3. Heart-healthy fats from almonds, cashews and pecans.
Clse-up perspective image of a blueberry cheesecake on a gold cake stand with red flowers in the background.

Ingredients for vegan cheesecake

  • Almonds
  • Pecans
  • Medjool dates (soft as possible)
  • Cashew nuts (soaked for 15 minutes)
  • Coconut cream (thickest you can find)
  • Blueberries (frozen)
  • Coconut oil
  • Maple syrup
flat-lay of ingredients - with labels - for blueberry vegan cheesecake

How to make it

Raw cheesecake base

Hand placing a circular parchment paper into a cake pan with cashews and berries placed nearby.
Step 1: Prepare a 9-inch springform pan by brushing it with coconut oil and lining it with parchment paper. A springform pan facilitates easy removal of the cake after freezing.
Top view of a food processor filled with dates, pecans and almonds.
Step 2: Begin by creating the nut-date base in a food processor, combining almonds, pecans, and Medjool dates until a cohesive mixture forms (about 2 minutes). The dates help to bind the base ingredients together.
One hand holding a cake pan and the other pressing down a nutty-date base, accompanied by ramekins of nuts and berries placed nearby.
Step 3: Using your hands, firmly press the nut-date mixture into the pan, allowing the natural oils to aid in binding.
Hands holding a cake pan with a nutty-date base firmly pressed down, accompanied by ramekins of nuts and berries placed nearby.
Create an even layer that slightly rises along the sides. Place the pan in the freezer to set.

Blueberry cashew filling

Top-down view of a blender brimming with berries and maple syrup.
Step 4: Meanwhile, in a large heavy-duty high-speed blender, prepare the vegan cheesecake filling by blending cashews, coconut cream, frozen blueberries, and maple syrup.
Top-down view showing a hand holding a tamper, pushing berries and coconut cream in a blender to mix them together.
You will need to use the tamper to ensure thorough blending. As you blend, be sure to periodically scrape down the sides to ensure all ingredients are fully incorporated.
Top-down image capturing a blender in action blending creamy blueberry filling, with ramekins of nuts and berries visible in the background.
You should end up with a smooth and creamy filling.
Top-down image featuring hands holding a cake pan filled with creamy blueberry filling, accompanied by ramekins of nuts and berries nearby.
Step 5: Pour the smooth blueberry cashew cheesecake filling over the chilled base
Top-down view of a cake pan containing a creamy blueberry filling, with a spatula resting atop. Nuts and berries are artfully arranged around it.
Use a spatula to spread the filling evenly. Freeze the cheesecake for at least three hours or until firm. Ensure it’s placed on an even surface in the freezer to set evenly.

When it’s time to serve, decorate the cheesecake with fresh blueberries, blackberries and springs of fresh mint.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Tip for perfect slicing

After three hours of freezing, the blueberry cheesecake will be nice and firm. Allow it to thaw for 15-20 minutes before removing it from the pan and serving. This ensures easier slicing and a creamy, velvety consistency.

My go-to blender – Vitamix

I use this Vitamix blender in my kitchen. I got it about 2 years ago, and it functions beautifully, making smoothies, frozen desserts and even soups ever so easy!

Food safe storage

To streamline serving and storage, pre-cut the cheesecake into slices after thawing. Store any leftovers in an airtight container in the freezer. This allows for easy access to individual servings without the need to defrost the entire cake each time, making for a convenient and enjoyable dessert experience.

Perspective image of a blueberry cheesecake on a gold cake stand. One side is topped with berries. Nuts, berries, and flowers are in the foreground and background.

Desi~liciously Yours, Shahzadi

If you give this anti-inflammatory recipe a try, I’d love to hear from you! Share your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations makes my day!

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Clse-up perspective image of a blueberry cheesecake on a gold cake stand with red flowers in the background.
4.75 stars (4 reviews)

Get the Recipe:

No-Bake Vegan Blueberry Cheesecake Using Cashews

Prep Time: 15 minutes
Freeze time + defrost time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Yield: 16 slices
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!

Video

Ingredients
 

Raw Cheesecake Base

  • 2 cups almonds, plain
  • 1 cup pecans, plain, Benefits of nuts
  • 11 Medjool dates, extra large, soft
  • ½ tsp coconut oil, for brushing springform pan to line with parchment paper

Blueberry Cashew Filling

  • 4 cups cashews, plain, soaked for 15 minutes, fully drained
  • 2 cups coconut cream, very thick. Place in the fridge overnight help thicken
  • 2 cups wild blueberries, frozen
  • ½ cup maple syrup

Instructions
 

Vegan Cheesecake Base

  • Line the base of a 9-inch springform pan with parchment paper, applying a light coating of coconut oil to help the paper adhere smoothly.
  • In a food processor, pulse almonds, pecans, and Medjool dates until they form a cohesive mixture. It should have a slightly sticky texture, which typically takes about 2 minutes of continuous processing.
  • Using your hands, firmly press the nut-date mixture into the pan, ensuring an even layer that slightly rises along the sides. Place the pan in the freezer to set.

Blueberry Cheesecake Filling

  • In a large high-speed blender, blend drained cashews, coconut cream, frozen blueberries, and maple syrup until smooth and creamy.
  • Pour the smooth blueberry cashew cheesecake filling over the chilled base, spreading it evenly with a spatula. Freeze the cheesecake for at least three hours or until firm.
  • Before serving, decorate the cheesecake with fresh blueberries, blackberries, and springs of fresh mint for an extra flourish. You'll want to let it thaw for 15-20 minutes before removing it from the pan and serving; it's easier to slice!

Notes

Tips for success

  • Opt for extra-large Medjool dates for maximum softness and sweetness.
  • Ensure to grease the base and sides of your pan with coconut oil for easy removal later on.
  • Process the nut-date mixture until it forms a cohesive texture; this prevents crumbliness and ensures it holds together well.
  • Utilize a heavy-duty high-speed blender to achieve a smooth consistency when blending the vegan cheesecake ingredients.
  • Choose frozen wild blueberries for their enhanced sweetness and vibrant colour, elevating the overall appeal of your blueberry cheesecake.
  • Soak the cashew nuts for 20 minutes before blending to facilitate smoother processing and create a creamier vegan cheesecake texture.
  • Allow the cheesecake to rest for 15-20 minutes before serving. This slight thawing makes slicing effortless. To release the cheesecake from the pan, gently run a knife around the edges before carefully undoing the spring.

Nutrition Information:

Calories: 425kcal (21%)Carbohydrates: 26g (9%)Protein: 11g (22%)Fat: 33g (51%)Saturated Fat: 9g (45%)Trans Fat: 1gSodium: 11mgPotassium: 467mg (13%)Fiber: 5g (20%)Sugar: 12g (13%)Vitamin A: 4IUVitamin C: 1mg (1%)Calcium: 80mg (8%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American, Western
Course: Dessert, Snack
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.