This vegan blueberry cheesecake is made using cashews and coconut milk to make a dairy-free yet ultra creamy filling. Uses frozen blueberries for convenience and is made without any refined white sugar or eggs. I love to store it in the freezer so there is always a few slices ready to go! Also, this cake is naturally gluten-free and no-bake.
If you have never had a vegan no-bake cheesecake before, then I would understand if you are skeptical! But you have to trust me, it is so good!
I mean, this vegan cheesecake is so rich and creamy, no one will believe it is dairy-free and even wholesome. It combines a sweet date-based nutty crust with a creamy and rich-in-blueberry-flavors filling.
This vegan blueberry cheesecake is actually an old, but all-time favorite, dessert recipe from the blog. I made it a while back when I was still experimenting cooking with all the vegan food. So, needless to say that I do feel especially attached to this one. But, I had quite some fun updating the recipe with a few tweaks here and there to make it even more perfect.
It now has a creamier texture that holds better with also more rich flavors. And simpler steps, too.
And I especially love the fact that you can use frozen blueberries to make it. They are so convenient and always available, no matter the time of the year. Plus, they are cheaper too. So, I recommend you to do the same unless you are in peak blueberry season. In that case, be sure to use extra sweet fresh blueberries, as I find the fresh ones to be sometimes more sour, especially when just picked.
Plus, there is so much to love from a cheesecake that requires no baking at all. On top of simply skipping a baking step, not having to turn on the oven might be an advantage in the summer. Plus, I absolutely love the refreshing taste and cooling effect you get from a raw chilled dessert.
Cheesecake made dairy-free and egg-free
Cream cheese and eggs usually do most of the work when making a classic cheesecake. Cream cheese has a flavor that's not so easy to replace and also has a texture that makes cheesecake super smooth and rich. And adding eggs makes the whole texture very cake-y. But, making a cashew cheesecake that's fully plant-based is easy and also so delicious!
So what's the trick? The combination of coconut milk, raw cashews, vanilla and sweetener creates an amazing base that's ultra creamy and very flavorful too. Plus a little lemon juice, to give it a subtle tang you can find in cream cheese. You will want to eat the whole filling by the spoon straight from the blender.
It is important to soak the cashews overnight first to plump them and make them more blend-able. Also, using full-fat canned coconut milk is essential to reach a cheesecake-like richness.
Ingredients you'll need
For the crust
- Pecans and walnuts: can also use almonds, but I find pecans and walnuts usually easier to grind to a fine consistency for a crust.
- Medjool dates: use the large soft ones. You can usually find them in the produce section at the grocery store.
- Almond butter: it helps bring all the crust components together. Make sure to stir the jar very well before measuring, you want a smooth and pourable almond butter.
- Vanilla extract: for flavor.
For the filling
- Canned coconut milk: make sure to use the unsweetened kind. Do not use coconut milk in a milk carton found in the fridge, you need a can!
- Raw cashews: unroasted and unsalted is best for flavor and raw cashews blend better to super smooth.
- Coconut oil: helps firm up the filling once chilled.
- Chia seeds: they will help create a filling that's creamy and tender, but that can also hold well. You can use white chia seeds for an extra white cream sauce (I used black chia seeds and it worked out well).
- Lemon juice: adds flavor.
- Maple syrup: sweetener of choice, but agave or brown rice syrup should work too.
How to make it
Get ready by cutting a circle of parchment paper to fit the bottom of an 8 or 9 inches springform cheesecake pan. I tested using a 9 inch regular cake/pie baking dish as well, which worked out well. In that case, you will simply slice and serve the cheesecake the same way you do for pies.
Make the crust
In a food processor, add all the crust ingredients and process until fine and crumbly. Depending on the strength of your food processor, you might have to take a few breaks and mix things up with a spatula before processing again. Also, consider chopping the dates first so they blend easily. You are looking for a uniformly fine crumbly texture that sticks well together when pressed in between your fingers.
Transfer the crust mixture at the bottom of the prepared baking dish and press tightly using your finger and/or the bottom of a glass. You want to press enough so it holds well together, so take your time and go all the way to the edges.
Transfer the crust in the freezer until ready to pour the filling in.
Make the filling
In a blender, add the soaked and drained cashews with the coconut milk, maple syrup, chia seeds, coconut oil, lemon juice and vanilla extract. Blend on high until ultra smooth.
Remove ¾ cup of that creamy mixture and set aside for later.
To the remaining creamy mixture in the blender, add the thawed blueberries with all their juices. Blend again until ultra smooth.
Assemble and chill
Pour the blueberry mixture over the crust and tap the container against the counter to remove the biggest bubbles, if there are any.
Then, drizzle the extra ¾ cup of white creamy mixture as you wish over the blueberry layer. This is mostly for look and to create a swirl, so no need to be perfect. Then, use a small butter knife or spoon to help create the swirling effect (be careful not to touch the crust underneath).
Then, transfer the cheesecake in the freezer until fully frozen or for at least 3 hours.
Serve
Once frozen, it will be a little hard to slice. I recommend to unmold it when still frozen, but then, let the cheesecake thaw for about 20-30 minutes at room temperature before slicing. Or, transfer it to the fridge and let it sit for about a 1-2 hours, it will become softer and creamier. Just be aware that you will get a nicer clean cut when slicing if the cheesecake is still a little frozen.
Watch how to make it
Baking tips
- Even if the dish is non-stick, I still recommend to cover most of the bottom with parchment paper.
- You will need the large, soft and super creamy kind of dates to make the crust (medjool dates). I recommend NOT to soak them, as I worry it will make the crust soggy, but chop them first to help the food processor crush them.
- Press on the crust at the bottom of the dish firmly enough to get a fairly dense first layer, it is what will hold everything together! I love to press with the bottom of a glass to get an even layer.
- I recommend using frozen blueberries for this recipe. They are super sweet and also softer, plus it is more convenient since you can find them all year around. You will have to thaw the blueberries first though (you can use the microwave)!
- Cashews can be expensive, but for that kind of recipe where you will crush the nuts anyway, buy large bulk of cashew pieces instead of whole to save money.
- Don't skip freezing the cheesecake! It needs to freeze to help set everything.
Serving suggestions
Once the cheesecake is frozen, be sure to let it thaw slightly until sliceable and creamier. You can transfer to the fridge and let it sit for a few hours or at room temperature for at least 30 minutes.
I think this dessert is amazing just as is: the crust is already super sweet and the filling so flavorful. But, you can also prepare a blueberry chia jam to pour over at serving. Also, top with more blueberries if you have some.
Storage tips
I love to keep mine in the freezer. It thaws fairly quickly, especially if pre-sliced before freezing, and I can have a healthy dessert always ready to go. I even like to eat it while still frozen: it feels like an ice cream cake and I can just hold the slice in my hand to eat it.
You can also store it in the fridge for about 4 days (it will get softer in the fridge) or in the freezer for up to 3 months.
FAQ's
Yes, I highly recommend to use a high-speed blender to make this recipe. The cashews need to be fully blended to smooth to make the cheesecake filling, which can be hard to achieve with a regular blender.
Don't skip soaking the cashews! I recommend to soak them in fresh water overnight, but if you forget (like I often do) then you can also soak them in boiling water for about 10-15 minutes.
Yes! This is a no-bake recipe, which makes it easier to mold in different shapes. You can make the whole cheesecake in a 8 x 8 square dish covered with parchment paper and cut in bars OR pour the layer in a muffin pan (first covered with muffins paper tins).
Other fruity recipes you might like
- Frozen almond banana bites
- Vegan raspberry mousse
- Blueberry lemon mug cake
- Vanilla cherry energy balls
- Strawberry almond muffins
- Blueberry chia jam
- Vegan lemon poppy seed loaf
- Vegan pineapple upside down cake
- Vegan plum cake
- Mango popsicles
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.
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Vegan Blueberry Cheesecake (No-Bake and Gluten-Free)
Equipment
- Blender
- Food processor
Ingredients
For the crust
- 12 large and soft medjool dates - or about 1 packed cup, pitted and roughly chopped
- ½ cup raw walnuts
- ½ cup pecans
- 3 tbsp almond butter
- ½ tsp vanilla extract
- pinch of salt
For the filling
- 15 oz canned coconut milk - full fat and unsweetened
- 1 cup raw cashews - soaked overnight, see notes
- 5 tbsp maple syrup
- 2 tbsp coconut oil
- 3 tbsp chia seeds - divided
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups frozen blueberries - measure while the fruits are frozen
Instructions
Make the crust
- Line the bottom of a 8 or 9 inch springform cheesecake dish with parchment paper.
- Add all the crust ingredients to a food processor and process until crumbly and uniform. Take a break or two to mix in with a spatula and process again. You are looking for a uniform and finely crumbled texture that sticks well when pressed in between your fingers.
- Transfer the crust mixture to the prepared dish and press on it with your finger or the bottom of a glass so it is even and very firm.
- Transfer the crust to the freezer until ready to add the filling.
Make the filling
- Completely thaw the blueberries ahead of time at room temperature or use the microwave.
- To a blender, add the drained cashews, coconut milk, maple syrup, coconut oil, 2 tbsp of chia seeds (keep the third tablespoon for alter), lemon juice and vanilla extract. Blend until very smooth.
- Take ¾ cup of that white cream filling and set aside for later.
- To the blender with the remaining cream filling, add the thawed blueberries, including all their juices from thawing, and the 1 tbsp of chia seeds left. Blend until very smooth.
- Pour the blueberry filling over the crust and knock the dish on the counter a few times to remove some of the bubbles, if any.
- Then, drizzle the ¾ cup of white filling left aside over and use a butter knife to make some swirls as you wish.
- Transfer the cheesecake in the freezer until fully firm or for at least 3 hours.
- Unmold the cheesecake while still frozen. Then, before eating, let the cheesecake thaw for about 20-30 minutes or until slice-able and creamy. Serve with a blueberry chia jam and fresh blueberries.
Video
Notes
- You need to soak the cashews to soften them and help reach a smooth texture when blending. If you forgot to soak them overnight, then soak them in boiling water for about 10-15 minutes, then drain well.
- The cheesecake can be stored in the fridge for up to 4 days (it will get softer in the fridge OR you can also keep it frozen for up to 3 month in an air-tight container. Slice it before freezing so you can grab one portion at the time. Let it thaw at room temperature for a few minutes before eating (do not warm in the microwave).
- I recommend to cover the bottom of your baking dish with parchment paper.
- You will need the large, soft and super creamy kind of dates to make the crust (medjool dates). I recommend NOT to soak them, as I worry it will make the crust soggy, but chop them first to help the food processor crush them.
- Press on the crust at the bottom of the dish firmly enough to get a fairly dense first layer, it is what will hold everything together! I love to press with the bottom of a glass to get an even layer.
- I recommend using frozen blueberries for this recipe. They are super sweet and also softer, plus it is more convenient since you can find them all year around. You will have to thaw the blueberries first though (you can use the microwave)!
- Don't skip freezing the cheesecake! It needs to freeze to help set everything. As it rest at room
- You will have better result if using a high-speed blender.
Pin it for later!
Thank you ! Delicious, simple and so tasty 😋