These extra creamy vegan blueberry cheesecake squares are so decadent it will be hard not to eat the whole dish at once. Even though they are made from simple wholesome ingredients, they will feel like indulging in a sweet treat. Vegan, raw and gluten-free.
Making raw cakes is fascinating, isn’t it? I felt like doing a kitchen experimentation every time I was testing this dessert. It almost felt like my old days in College in Biochemistry where I would carefully combine specific ingredients to create something astonishing.
In this case, using specific ingredients creates a beautiful layered cheesecake that holds well together even without using the oven, eggs or any dairy. You simply have to prepare the dish and let it sit in the fridge for a few hours for the magic to happen.
So what is the trick? The secret is in using natural binding super powers in whole foods! In this case, chia seeds, cashews and dates are crushed or blended with other ingredients and will firm up when cooled down.
Also, did you know that fruits naturally have pectins? When blending the blueberries, their pectins are released and mixed up with the other ingredients to also help firm up the dessert.
How to make these vegan blueberry cheesecake squares
To make these cheesecake squares, you will have to prepare 3 different mixtures and then layer them up. A few hours in the fridge will help set everything before you can enjoy it, so it is better to make this dessert ahead.
Making this dessert seems like big labor, but it much simpler than it looks, trust me. And each of the layers only require a few simple ingredients and come together within a few minutes.
First, make the 4 ingredient base in the food processor. This is the solid part that will hold the squares together. It consists of a mixture of raw oats, dates, coconut oil and shredded coconut.
Then, the creamy blueberry layer is prepared using a blender. The frozen blueberries are defrosted in the microwave and drained. Then, blend with chia seeds, coconut oil and maple syrup. This mixture goes right on top of the oat crust.
Finally, the creamy vanilla topping is made by blending together soaked cashews, lemon juice, vanilla extract, maple syrup and a little non dairy milk.
Tips when making these vegan blueberry cheesecake squares
- Make sure to completely cover the dish with parchment paper before making the cheesecake. You need to get the whole dessert out of the dish to be able to cut nice little squares while keeping the layers intact.
To do this, cut 2 rectangular shaped parchment paper pieces to protect every side of the dish. Don’t forget to leave some extra length on the sides! Once the preparation is ready, you can pull on the paper and get the entire dessert out of the dish at once. Then, transfer it on a cutting board to cut it in squares for storage.
- Press on the oat base at the bottom of the dish enough to get a fairly dense first layer. The base is what will hold everything together! You want a solid first layer since the blueberry and cream layers are more delicate and softer.
- I recommend using frozen blueberries for this recipe. Thawing then draining the fruits will remove some of its water. This helps reach a firmer texture and concentrate the flavor and natural sugar from the fruit. It also allows you to make this dessert any time of the year!
- After you built all the layers, let the dish rest in the fridge for at least 4 hours (overnight is best) before cutting it so it has enough time to set and thicken.
How to store this dessert
This dessert can be stored in the fridge for a up to 4 days.
You can also freeze the squares for 2-3 months. Cut it before freezing it so its easy to grab single portions at a time. Simply let it thaw at room temperature for a few minutes before eating.
Other fruity desserts you might like
- Frozen almond banana bites
- Vegan raspberry mousse
- Blueberry lemon mugcake
- Vanilla cherry energy balls
- Strawberry almond muffins
I hope you liked this vegan blueberry cheesecake as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
Vegan Blueberry Cheesecake squares
- Food processor
For the base:
- 1 1/2 cup raw oats
- 10 medjool dates pitted and roughly chopped
- 1/4 cup unsweetened shredded coconut
- 4 tbsp unrefined coconut oil room temperature
- pinch of salt
From the blueberry layer:
- 2 1/2 cup frozen blueberries
- 4 tbsp chia seeds
- 4 tbsp maple syrup
- 2 tbsp coconut oil
For the cream topping:
- 1 cup raw and unsalted cashew soaked for at least 2 hours, drained and rinsed
- 1/3 cup unsweetened almond milk (+ 3-4 tbsp)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Make the base:
- Prepare a dish of about 8 inches square with parchment paper to cover the whole container (leave some paper sticking out of the container so it's easier to remove the dessert by pulling on it).
- Add all the base ingredients to a food processor and process until crumbly and uniform.
- Transfer the oat mixture to the prepared square dish and press on it with your hand hard enough to make a solid even base.
- Keep in the fridge until ready to add the next layer.
Make the blueberry layer:
- Add the blueberries to a bowl and thaw in the microwave until soft and slightly warm (about 4 minutes). Then, drain the fruit in a fine mesh colander.
- Add the drained blueberries and all the other blueberry layer ingredients to a blender and blend for about 1 minute or until you get a smooth texture. Stop the blender once or twice to scrape the walls. The mixture will appear thick and jelly-like very quickly.
- Transfer the blueberry mixture on top of the base layer and gently spread it with a spatula.
- Keep in the fridge until ready to add the top creamy layer.
Make the cream topping:
- If you want to top layer to be completely white, then rinse you blender thoroughly and dry well.
- Add all the cream topping ingredients to a blender and blend for about 2 minutes. Again, stop the blender once or twice to scrape the walls with a spatula. Start with 1/3 cup of the non dairy milk and add extra tbsp, one at the time, until the mixture blends easily. Try to add enough liquid so it blends well, but not too much to keep it on a thicker side. The mixture is ready when very smooth.
- Poor the white topping mixture on the blueberry layer, then spread it gently with a spatula.
- Let the dessert sit in the fridge for at least 4 hours (or overnight) before cutting and eating.
- You need to soak the cashews to soften them and help reach a smooth texture when blending. If you cannot soak them, boil in water for about 10 minutes, then drain.
- The cheesecake can be stored in the fridge for up to 4 days.
- You can also freeze this dessert in a air-tight container, cut it before so you can grab one piece at the time. Let it thaw at room temperature for a few minutes before eating (do not warm in the microwave).