Get the Recipe:
No-Bake Vegan Blueberry Cheesecake Using Cashews
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
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:
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.
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.