Vegan Blueberry Cheesecake
This Vegan Blueberry Cheesecake is made with healthy ingredients and tastes just like the real deal. The cheesecake is made with a base of cashews and coconut milk and is topped with a homemade blueberry compote.
Vegan Cheesecake, but make it blueberry
It’s been a while since I’ve made a Vegan Cheese recipe…
So I think it’s safe to say this post is long overdue.
Today I’m bringing you this Vegan Blueberry Cheesecake. And guys, I think this just might be my favourite flavour of them all! (okay, along with these vegan pumpkin spice cheesecake bars and raw key lime pie bars)
This vegan cheesecake is filled with one of my favourite fruits, blueberries! To make them even better, I’ve gone ahead and used wild blueberries in these bars. (But if you only have regular blueberries on hand, those are great too!)
This Blueberry Cheesecake has a seriously creamy texture. It starts with a cashew base of raw unsalted cashews that gets blended up with coconut milk to create a luscious and creamy texture similar to a “real” cheesecake.
Why you’ll love raw blueberry cheesecake
- No-bake. Can we all agree that sometimes we want treats but just dont want to bake em’? This cheesecake recipe is a no-bake, pop in the freezer kinda dessert recipe that is easy to throw together.
- Healthy wholesome ingredients. While I do love to indugle sometimes, it’s also nice to have a cheesecake on hand that is made with wholesome good-for-you ingredients that not only taste delicious but are nourishing.
- Dairy-free, gluten-free and refined sugar-free. You can enjoy this Vegan Blueberry Cheesecake on *most* diet types and people of all ages following whatever type of diet will LOVE them!
No-bake vegan cheesecake ingredients
*Full ingredient measurements and instructions are in the recipe card below.
- Medjool dates
- Raw Cashews
- Coconut milk
- Coconut oil
- Maple syrup
How to make Vegan Blueberry Cheesecake
Start by making the “crust” of the vegan cheesecake by blending dates, walnuts, oats and salt together in a food processor. You want to blend until everything is crumbly, but not blend *too* much until the mixture turns into a sticky ball. (This will make it harder to press down into the pan.) Once the mixture is blended, spread it into the bottom of an 8×8 inch pan.
Add the soaked raw cashews, coconut milk, coconut oil, lemon juice, lemon zest, maple syrup and vanilla extract to a high-speed blender. Blend until smooth and creamy.
Tip: continue to blend until no little pieces remain. This is the key to a smooth and creamy vegan cheesecake.
Pour the cheesecake layer into the pan and spread evenly. If you notice any small bubbles in the cheesecake, you can gently drop the pan onto the counter. This will help to pop any little bubbles.
Add dollops of the blueberry compote on top of the cheesecake. Use a chopstick, skewer or knife to create swirls in the compote. You can play around and make a variety of different designs here! Then place in the freezer to set for at least 4 hours, or overnight.
Remove the pan from the freezer and cut it into even squares. If you used a circle pan, you can cut the cheesecake into slices.
How to store this Vegan Blueberry Cheesecake
This Vegan Blueberry Cheesecake MUST be stored in the freezer! Do not try storing this on the countertop or in the fridge, otherwise, the cheesecake will become too soft and fall apart.
Store this cheesecake in an airtight container or in a freezer-safe ziplock bag in the freezer for up to 3 months. These can be eaten directly out of the freezer or can be thawed on the counter for 5-10 minutes before eating.
Expert tips for No-Bake Vegan Cheesecake
- Make sure to use raw unsalted cashews for this recipe, not roasted cashews. This is extremely imporant! Roasted cashews will not work.
- Soak the cashews in hot water for an hour, or in room temperature water overnight. This will help to soften the cashews and make them easier to blend, ensuring you end up with a cream cheesecake.
- Use full-fat coconut milk ONLY. This recipe will not work with light coconut milk, almond milk…etc. The fat from the coconut milk is important to give this recipe a cheesecake texture.
- You can use fresh or frozen blueberries. Both work just fine. If using frozen blueberries, just make sure they are flavourful ones.
Frequently Asked Questions
The best substitute for cashews in this recipe is another type of nut such as macadamia nuts that can blend up to be rich and creamy. If you have a nut allergy, you can also substitute it with 1 1/2 cups of vegan cream cheese.
Yes! You can use any type of berries you love or make a compote out of any other fruits you love.
YES. this recipe must be frozen. If it’s not, the ingredients will soften too much and you’ll end up with a mushy mesh. The great news is this raw blueberry cheesecake will last for 3 months in the freezer!
Yes. This is another very important ingredient in this recipe that will give the cheesecake that “cheesy” flavour similar to the taste of cream cheese.
More Vegan treats to try
- Vegan Raspberry Cheesecake Bars
- Vegan Strawberry Cheesecake Popsicles
- Vegan Blueberry Cheesecake Cups
- Vegan Dragonfruit Cheesecake
If you tried this Vegan Blueberry Cheesecake or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Vegan Blueberry Cheesecake is a no-bake recipe and easy to make!
- 1 cup Medjool dates (pits removed)
- 3/4 cup walnuts
- 1/2 cup oats (quick oats or rolled oats)
- pinch of salt
- 2 cups raw cashews, soaked overnight and drained*
- 3/4 cup full-fat coconut milk (from a can)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
- 1 tbsp maple syrup
- Line an 8×8 inch square baking pan or a 9-inch round baking pan with parchment paper. Set aside
- Blend all the base layer ingredients together in a food processor until it forms a sticky dough. (Be careful not to overprocess the mixture until it turns into a sticky ball, this will make it harder to press into the pan.)
- Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layer.
- Blend the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract together in a high-speed blender or food processor until smooth and creamy. (I blend for 60 seconds in a Vitamix)
- Pour the cheesecake layer into the pan and spread evenly.
- Add the blueberries and maple syrup to a small saucepan on medium heat and cook for 5-10 minutes until it thickens into a compote. Make sure to stir every minute or so.
- Using a spoon, add dollops of the blueberry compote on top of the cheesecake layer. Use a chopstick, skewer or knife to swirl the layers together to create a marble effect.
- Place in the freezer for 4 hours or overnight.
- Remove from the freezer and cut into bars or slices.
*Store leftovers in the freezer in an airtight container or freezer bag.
Make sure to use raw unsalted cashews for this recipe, not roasted cashews. This is extremely important! Roasted cashews will not work.
Soak the cashews in hot water for an hour, or in room temperature water overnight. This will help to soften the cashews and make them easier to blend, ensuring you end up with a cream cheesecake.
Use full-fat coconut milk ONLY. This recipe will not work with light coconut milk, almond milk…etc. The fat from the coconut milk is important to give this recipe a cheesecake texture.
You can use fresh or frozen blueberries. Both work just fine. If using frozen blueberries, just make sure they are flavourful ones.
- Serving Size: 1 bar
- Calories: 325
- Sugar: 22g
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
Keywords: vegan cheesecake, cashew cheesecake, raw cheesecake, blueberry cheesecake