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.
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.
Nutrition highlights
This vegan cashew cheesecake is brimming with nutritional goodness, featuring:
- Fibre-rich blueberries for digestive health.
- Dates for natural sweetness, offering a healthier alternative to refined sugar.
- Heart-healthy fats from almonds, cashews and pecans.
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
How to make it
Raw cheesecake base
Blueberry cashew filling
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.
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!
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
Equipment
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:
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.
Thank you Shanzadi for this recipe.
I tried this recipe,is easy to realize and it tastes very good. I think all the vegan fans are gonna to love this cake..
Oh thanks so much, Melany! I’m delighted you loved it and thanks for also tagging me on Instagram. Loved how you decorated yours 🙂
Looks amazing
Thanks so much! Glad you liked it!