SUBSCRIBE TO OUR NEWSLETTER!
Pinterest Facebook Instagram Youtube Flipboard
Save
  • Recipes
        • Snack Recipes
        • Dessert Recipes
        • Breakfast Recipes
        • Overnight Oats
        • Meals
        • Cookie Recipes
        • Appetizer Recipes
        • Crepes & Pancakes
        • Air Fryer Recipes
        • Kid-Friendly Recipes
        • Baby Food Recipes
        • High-Protein Recipes
        • Browse By
        • By Ingredient
        • By Cooking Method
        • By Diet
        • By Preparation
        • By Difficulty Level
        • By Meal Type
        • By Season
        • By Inspiration
        • All Recipes
  • Christmas
  • Search
  • About
    • About Us
    • Stories
    • Contact Us
  • My TCPK

Home » Recipes » Raw Vegan Desserts

Vegan Blueberry Cheesecake (Raw And Healthy)

Carine By Carine Claudepierre
Published on 12/19/2019 - Last updated on 11/28/2023

4.99 from 295 votes
Jump to Recipe Pin Facebook Save Saved!
💬 35 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

hidden pin image 1845hidden pin image 3022hidden pin image 3934

This vegan raw blueberry cheesecake recipe is easy to make 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!

vegan blueberry cheesecake

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.

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.

Table of contents
  1. What’s Vegan Berry Cheesecake?
  2. How To Make Vegan Blueberry Cheesecake
  3. How To Soak Cashews
  4. Storage Instructions
  5. More Vegan Raw Dessert Recipes
  6. Vegan Cheesecake recipe

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.

vegan cheesecake

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.

Raw Vegan Cheesecake Ingredients

With that in mind, 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
  • Coconut oil – if you don’t like coconut oil flavor, use refined coconut oil.
  • Coconut milk or almond 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
  • Almonds – roasted or raw unroasted.
  • Unsweetened desiccated coconut 
vegan cheesecake recipe

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.

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
  • Vegan Cheesecake recipe
  • 2-Ingredient Peanut Butter Fudge
  • Vegan Peanut Butter Pie
  • No-Bake Chocolate Cheesecake Bars
  • No-bake Vegan Millionaire Shortbread

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

vegan blueberry cheesecake

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!
Pin Print Review Save Saved!
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
4.99 from 295 votes

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

Vanilla cheesecake layer

  • 1 cup Cashews - 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.
Share on Facebook Pin Recipe

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 20.7g | Protein: 4.6g | Fat: 21.3g | Fiber: 2.1g | Sugar: 12g
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

Raw Vegan DessertsRecipes

Ingredients:

AlmondsBlueberriesCashewsCoconutCoconut OilLemon JuiceMaple SyrupPlant-Based MilkVanilla

Cooking Method:

No-Bake

Diet:

Dairy-FreeEgg-FreeGluten-FreeVeganVegetarian

Meal Types:

Dessert

Level:

Intermediate

Leave a comment

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    35 comments
  1. Birgit says:
    February 18, 2023 at 2:08 am

    5 stars
    I made it for my daughters birthday, it was very very delicious. I will save it as favorite

    Reply
  2. Steph says:
    February 16, 2022 at 10:24 am

    Any coconut oil sub suggestions? Thanks so much!

    Reply
    • Carine says:
      February 17, 2022 at 2:59 pm

      In raw baking you need a n oil that is hard at room temperature to set the layers of your dessert. You can use coconut oil or cocoa butter – but it’s a very expensive option

      Reply
  3. Hayley says:
    September 7, 2021 at 6:28 pm

    Hi there, going to make this gorgeous recipe for the first time and realised I only have liquid refined coconut oil not the solid oil. Will this work or do I need to purchase the solid oil? Thanks so much

    Reply
    • Carine says:
      September 7, 2021 at 6:31 pm

      Usually pure coconut oil is always liquid above 23C so it may just be hot where you live. It will solidify in the fridge when you make the dessert. But, if your coconut oil is not pure, some are blended to stay liquid at any temperature, then it won’t work in the dessert. Best way to test the oil you have is to pop that jar in the fridge. If it hardens, it means it will work in no bake dessert. If not, you can’t use it or the cheesecake will be runny and never set. I hope it helps, Carine

      Reply
  4. Katya says:
    August 14, 2021 at 4:56 am

    I’ve made this 3 times now but with fresh mangos instead of blueberries and skipped the vanilla layer but doubled the fruit layer. Its amazing and everyone who tries it loves it, even men. I keep wanting to try it with the blueberries and vanilla, but have been using what I have on hand. This time I will be using defrosted mangos and a tropical mix that includes passion fruit that I usually add to my nice cream. Thanks for the great recipe!!

    Reply
    • Carine says:
      August 15, 2021 at 1:41 pm

      Thank you for sharing all these amazing ideas!

      Reply
  5. Cristina says:
    May 26, 2021 at 7:44 pm

    5 stars
    Pretty good recipe!!!

    Reply
  6. Violet says:
    March 30, 2021 at 6:56 am

    Hi! Planing on making this amazing cake for my hubby’s BD.
    If i want the whole cake just white I just make the recipe without blueberries, or I need to add/remove things?
    Another small question, can I add coconut butter to make it more creamy? Or this is unnecessary?

    Reply
    • Carine says:
      March 30, 2021 at 2:42 pm

      You can skip the blueberries but I wouldn’t add any coconut butter, the texture is very creamy already. It will taste a bit too ‘fatty’ if you do. Enjoy and happy birthday to your husband.

      Reply
  7. donnakris lopez says:
    February 27, 2021 at 6:53 am

    5 stars
    Good day. I already made this vegan blueberry cheesecake and it was delicious. I only have a concern.. I am planning to make another one but I need to transport/travel it to City for at least 2-3 hrs. would it be okay to travel the cheesecake or not?

    Reply
    • Carine says:
      February 27, 2021 at 10:20 am

      The best is to freeze it the day before and it will thaw during the travel being at perfect texture when you arrive

      Reply
  8. Taylor says:
    June 6, 2020 at 2:18 am

    5 stars
    I made mine in little itti bitti muffin trays but it’s that rubbery material so they popbout easy and they’re so cute.

    Reply
    • José says:
      August 19, 2020 at 1:45 pm

      Why not to use frozen blueberries?

      Reply
      • Carine says:
        August 20, 2020 at 4:28 pm

        Coconut oil is solid under 23C, if you bring it in contact with frozen fruits the oil will solidify immediately forming lumps and the layer won’t be creamy. Its better to thaw the fruits before to avoid this to happen since you must use coconut oil for raw vegan baking. Enjoy the recipe , XOXO Carine

    • Kim says:
      August 7, 2020 at 4:46 pm

      14 tablespoons of almonds? Can you make that easier to measure out please. 1 cup, 100 grams etc. Thank you

      Reply
      • Julie says:
        December 3, 2020 at 6:48 pm

        One cup minus two tablespoons.
        This is way too late since the post is from August but what the heck maybe you’ll check it out. 4 tablespoons=1/4 cup ….I landed here because I just enjoyed a fauxmage berry cake from Aux Vivres here in Montreal. Made with. Cashews and a graham cracker like crust, don’t think it’s almonds though.

      • Carine says:
        December 4, 2020 at 9:45 am

        There is nothing saying 1 cup minus 2 tbsp. in the recipe, and I would never use such a strange way to measure my ingredients on this blog. I am not sure what you mean I am sorry I can’t help you more, Let me know, XOXO Carine

      • Carine says:
        August 7, 2020 at 7:28 pm

        Sorry for that, the US measurement is showing funnily, it has been updated. Enjoy the recipe, XOXO Carine

    • Carine says:
      June 8, 2020 at 3:05 pm

      Sounds ovely ! Thanks for sharing your tips, Enjoy, XOXO Carine

      Reply
  9. Taylor says:
    June 6, 2020 at 2:12 am

    5 stars
    these are so good!!!! best vegan cheesecake filling m I’ve tried so far.

    Reply
    • Carine says:
      June 8, 2020 at 3:04 pm

      Thanks ! So happy to read your comment, Enjoy the vegan recipes on the blog, XOXO Carine

      Reply
  10. Sanja says:
    May 19, 2020 at 5:14 am

    5 stars
    I just finished making this cake and I am super happy!
    The smell, the texture and taste are fantastic!
    Thank you so much for sharing this recipe and going into the smallest details which are crucial to get it right!

    Reply
    • ori says:
      May 25, 2020 at 12:45 pm

      what size the cake pan should be?

      Reply
      • Carine says:
        May 26, 2020 at 2:00 pm

        I am using a 9 inches pan. Enjoy the recipe, XOXO Carine

  11. Tess says:
    April 26, 2020 at 7:14 pm

    Can I sub pecans for the almonds in the crust? I have tons of pecans and I don’t eat almonds.

    Reply
    • Carine says:
      April 26, 2020 at 11:07 pm

      Sure, it will be delicious too!

      Reply
  12. Ashlee says:
    January 16, 2020 at 7:15 am

    5 stars
    I made this! It was good! My first vegan recipe

    Reply
    • Carine says:
      January 16, 2020 at 2:00 pm

      Congrtulation on making your first vegan recipe! I am so happy it was one from my blog and that you love it! Enjoy all the vegan recipes around here. I can’t wait to see what you are making next. XOXO Carine

      Reply
      • Shea says:
        May 3, 2021 at 5:39 pm

        Hi! Thank you for sharing so many wonderful recipes for free! I’m planning to do this no bake blueberry cheesecake of yours but i don’t like desiccated coconut. What can i replace it with? Thanks!

      • Carine says:
        May 3, 2021 at 8:08 pm

        You can simply add more almond flour, same amount as the recipe calls for coconut it should come out well.

  13. Sandy says:
    January 6, 2020 at 5:34 pm

    Lovely. Is there a substitute to coconut oil/oil actually? I am now on a WFPB diet and avoid gluten, dairy and oil completely. Thanks much 🙂

    Reply
    • Carine says:
      January 6, 2020 at 10:50 pm

      Unfortunately it won’t hold without oil. Coconut oil give all the texture, cocoa butter will work but it is an oil too and much more expensive. Enjoy the recipe around. XOXO Carine

      Reply
  14. Veena says:
    December 25, 2019 at 11:56 pm

    Hi, this recipe looks so good, will try. Though how can one reduce the amount of cashew nuts used to make it a bit budget friendly?

    Thanks

    Reply
    • Carine says:
      December 26, 2019 at 2:19 pm

      Hi, You can’t decrease the amount of cashew or the texture will be very thin and not heesecake like. However, I always shop broken cashews (cashews pieces) from Indian supermarket to make this recipe. It is about 1/3 cheaper than raw whole cashews from regular supermarket. May be you can try that 🙂 Enjoy the treat, XOXO Carine.

      Reply

Primary Sidebar

Hi, We are Carine & Damien

Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

What are you craving?

Most Popular Recipes

a vegan french crepe filled with strawberries, dairy-free whipped cream and lots of vegan crepes in the background

Easy Vegan Crepes – An Eggless Crepe Recipe

Vegan Vanilla Mug Cake Recipe

Vanilla Vegan Mug Cake (No Egg, No Milk)

Vegan Vanilla Buttercream Frosting

Vegan Vanilla Frosting

2 ingredients coconut cream frosting

3-Ingredient Vegan Coconut Cream Frosting

baby led weaning banana pancakes

3-Ingredient Baby Banana Pancakes (Egg-Free, Dairy-Free)

healthy overnight oats with protein powder (2)

Protein Overnight Oats with Protein Powder

Recipes In Season

Chai Spice Latte

Pumpkin Spice Chai Latte

Blackberry Crisp

Blackberry Crisp

Healthy Pumpkin spice latte

Healthy Pumpkin Spice Latte (Low Calories, Vegan)

Iced Pumpkin Spice Latte

Iced Pumpkin Spice Latte

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Pumpkin Pie Spice Smoothie

Pumpkin Pie Smoothie

Keep In Touch

Pinterest
Instagram
Facebook-f
Youtube

Useful Links

  • Home
  • Recipe Index
  • Stories
  • About Us
  • Privacy Policy

Subscribe

SUBSCRIBE TO OUR NEWSLETTER!
Vegan cashew cheesecake
No bake Blueberry Cheesecake
NO BAKE BLUEBERRY CHEESECAKE #easycheesecake #nobakecheesecake #vegancheesecake #glutenfreeheesecake #paleocheesecake #blueberrycheesecake #dairyfreecheesecake #healthycheesecake