Vegan Blueberry Cheesecake (Raw And Healthy)

This vegan blueberry cheesecake recipe is an easy-to-make plant-based dessert with only nourishing ingredients, refined-sugar-free, gluten-free, and paleo!

This vegan no-bake cheesecake with cashews is creamy, sweet, and tastes like the real thing – without dairy or refined sugar!

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Often, people will ask you why you want to eat a vegan cheesecake if you don’t want to eat dairy in the first place. Being vegan is a lifestyle that consists of refusing animal food to be kind to the planet and animals.

However, it doesn’t mean you are ready to give up on the tastes and flavors of the food you used to love. We make Vegan Brownies, Vegan Pancakes, and Vegan Crepes all the time!

Somehow, creating vegan versions of the desserts we love became a passion that brings joy and happiness to my home.

I always find it satisfying when non-vegan family members ask for more of this vegan cheesecake that they first mocked because it was made with no cheese or dairy.

What’s Vegan Berry Cheesecake?

A Vegan Berry Cheesecake is a plant-based version of the classic cheesecake where the cream cheese is replaced with a cashew layer.

By blending soaked cashews, it’s possible to make the same texture with no dairy product.

Raw Vegan Cheesecake Ingredients

Let’s see the wholesome ingredients you need to make this creamy vegan cheesecake cashew recipe.

• Cashews – I recommend buying cashew pieces from Indian supermarkets. It is much cheaper than whole cashews. See below my tips to soak cashews to perfection.
• Liquid Sweetener – I love the flavor of maple syrup, but you can also use brown rice syrup to half the GI and carbs or sugar-free monk fruit syrup to make a vegan sugar-free dessert.
• Lemon Juice – to bring the tangy touch.
• Coconut Oil – if you don’t like coconut oil flavor, use refined coconut oil.
• Coconut Milk – you can also use almond milk, cashew milk, or soy milk.
• Blueberries – Fresh or thawed frozen blueberries. Don’t use frozen blueberries. It wouldn’t work if they haven’t been thawed!
• Vanilla – for flavor.
• Almonds – roasted or raw unroasted.
• Unsweetened Desiccated Coconut 

How To Make Vegan Blueberry Cheesecake

I am very excited to share this vegan blueberry cheesecake recipe with you.

It is a pretty simple recipe that I guarantee everyone will love, vegan or not. The method is very similar to many raw vegan dessert recipes.

If you want to ensure complete success with this raw vegan cheesecake recipe, you need a powerful blender to turn your soaked cashews into a creamy cheesecake-like texture.

Ensure all ingredients are at room temperature before starting, as melted coconut solidifies below 68°F (20°C), potentially causing oil lumps when in contact with frozen blueberries. If using frozen blueberries, defrost them overnight or at least 4 hours before beginning the recipe.

1. Line the bottom and sides of a 9-inch round cake pan with parchment paper.
2. In a food processor with the S blade attachment, combine almonds, desiccated coconut, maple syrup, melted coconut, and vanilla.

3. Process on medium/high speed until the ingredients form a sticky coarse flour/crumb (approximately 90 seconds). Stop the processor every 30 seconds to scrape down the sides/bottom.

4. Evenly press the cheesecake base crumb onto the cake pan using the back of a spoon.
5. Freeze while preparing the blueberry cheesecake layer.

6. In a blender, combine soaked drained cashews, lemon juice, maple syrup, melted coconut oil, and blueberries (fresh or defrosted, not frozen or cold).

7. Blend on high speed until the mixture is creamy and smooth.

8. Remove the cake pan from the freezer and pour the blueberry cheesecake batter.

9. Shake/tap the pan to spread the batter and eliminate air bubbles.
10. Freeze for 20 minutes while preparing the vanilla layer.

11. In a blender, blend soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil until smooth.

12. Remove the cake pan from the freezer and spread the vanilla cheesecake layer on top, using the back of a tablespoon to achieve an even layer.

13. Return the cake pan to the freezer for 30-40 minutes or until the layers are set but still soft. If the cheesecake is frozen too long, allow it to sit at room temperature for 10 minutes before slicing to achieve a smooth cheesecake texture.

How To Soak Cashews

The most crucial part f this vegan blueberry cheesecake recipe is to perfectly soften the cashews, soaking them in water. There are two methods available to you for this.

1. Fast method – place the cashew nuts in a bowl and cover them entirely with boiling water. This is the fastest method as you only need to soak the nuts for 45 minutes. This method’s drawback is that it removes important nutrients from the nuts as you are using boiling water.
2. Overnight method – place the cashew nuts in a bowl, cover entirely with cold water and soak overnight – for at least 12 hours. This is the best method to keep all the nutrients from the nuts and make a raw and vegan cheesecake.

Once done, always remember to clean and dry the cashews before putting them in the blender.

Frequently Asked Questions

Storage Instructions

The Raw Vegan Cheesecake can be stored in the fridge for up to 4 days in an airtight container.

You can also freeze the whole cheesecake in an airtight cake box and defrost it in the fridge the day before serving.

It might be easier to freeze individual slices so it takes less room in the fridge.

More Vegan Raw Dessert Recipes

If you love raw vegan desserts, I highly recommend you try our following recipes.

Vegan Pumpkin Cheesecake

Chocolate Avocado Pie

2-Ingredient Fudge

2-Ingredient Peanut Butter Fudge

Vegan Peanut Butter Pie

Vegan Cheesecake recipe

A raw vegan blueberry cheesecake recipe that's easy to make with only nourishing ingredients, refined-sugar-free, gluten-free, and paleo!

4.93 from 26 votes

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Prep Time: 20 minutes mins

freeze: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American, English

Servings: 16 serves

Calories: 280 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

Cheesecake Base

• ▢ ½ cup Desiccated Coconut
• ▢ 1 cup Almonds - raw or roasted
• ▢ ¼ cup Maple Syrup - or brown rice syrup
• ▢ 1 tablespoon Coconut Oil - melted
• ▢ 1 teaspoon Vanilla

Blueberry cheesecake layer

• ▢ 1 cup Cashew - soaked, drained
• ▢ 2 tablespoons Lemon Juice - at room temperature
• ▢ ¼ cup Maple Syrup - or brown rice syrup, at room temperature
• ▢ 1 ¾ cup Blueberry - fresh, at room temperature (if frozen, defrost before using)
• ▢ ⅓ cup Coconut Oil - melted

Vanilla cheesecake layer

• ▢ 1 cup Cashew - soaked, drained
• ▢ ¼ cup Coconut Milk - or unsweetened almond milk, at room temperature
• ▢ 3 tablespoons Lemon Juice - at room temperature
• ▢ ¼ cup Maple Syrup - or brown rice syrup
• ▢ 2 teaspoons Vanilla
• ▢ 3 tablespoons Coconut Oil - melted

Instructions

• Before you start, make sure all the ingredients are at room temperature. Melted coconut solidifies below 20°C. If you place frozen blueberries in contact with coconut oil, it will form oil lumps. You don't want this to happen! If you want to use frozen blueberries, defrost overnight or at least 4 hours before making this recipe.

Soaking cashews – overnight method

• The day before making this recipe, prepare two clean bowls, add 1 cup of cashews nuts in each bowl. Cover each bowl with cold water. Soak at room temperature overnight – at least 12 hours.
• Rinse, drain and use in the recipe.

Soaking cashews – fast method

• Prepare two clean bowls, add 1 cup of cashews nuts in each bowl and cover each bowl with boiling water. Soak for 45 minutes.
• Rinse, drain and use in the recipe.

Cheesecake base

• Line the bottom and sides of a 9-inch round cake pan with parchment paper. Set aside.
• In a food processor, with the S blade attachment, add almonds, desiccated coconut, maple syrup, melted coconut, and vanilla.
• Process on medium/high speed until the ingredients come together into a sticky coarse flour/crumb. It takes about 90 seconds max to form a sticky crumb that holds together. You may have to stop the food processor every 30 seconds, scrape down the sides/bottom of the bowl, process again until the nuts are processed into a crumb.
• Evenly press the cheesecake base crumb onto the cake pan. Use the back of a spoon to spread evenly and firmly.
• Freeze while you are making the blueberry cheesecake layer.

Blueberry cheesecake layer

• In a blender, add soaked drained cashews, lemon juice, maple syrup, melted coconut oil, blueberries (fresh or defrosted, not frozen or cold).
• Blend on high speed until creamy and smooth.
• Remove the cake pan from the freezer and pour the blueberry cheesecake batter.
• Shake/tap the pan to spread the cheesecake batter and remove any air bubbles.
• Freeze 20 minutes while you are making the vanilla layer.

Vanilla cheesecake layer

• In a blender, add soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil.
• Blend on high speed until smooth.
• Remove cake pan from the freezer and spread the vanilla cheesecake layer on top. Use the back of a tablespoon to spread the layer evenly.
• Bring the cake pan in the freezer again for 30-40 minutes or until the layers are set but still soft. If you freeze it too long that is OK, simply keep the cheesecake out of the fridge 10 minutes before slicing until it reaches a smooth cheesecake texture.

Serving ideas

• Decorate with fresh blueberries on top and serve with a drizzle of blueberry syrup.

Storage

• You can freeze the whole cheesecake in an airtight cake box and defrost it in the fridge the day before serving.
• Store in the fridge for up to 4 days in an airtight container.

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Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 20.7g | Protein: 4.6g | Fat: 21.3g | Fiber: 2.1g | Sugar: 12g