Vegan Blueberry Cheesecake (No-Bake and Gluten-Free)
This vegan blueberry cheesecake is made using cashews and coconut milk to make a dairy-free yet ultra creamy filling. It also uses frozen blueberries for convenience and is made without any refined white sugar or eggs. It has an amazing sweet yet tangy fruit flavor that pairs so well with the vanilla cream swirl. 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, completely raw and actually so much easier to make than it seems!
Servings: 16 slices
Calories: 274kcal
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 later), 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 that was left aside over the blueberry filling 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 more creamy. Serve with a blueberry chia jam and fresh blueberries, if desired.
Video
Notes
- I highly recommend to store the cheesecake in the freezer (for up tp 3-4 months). You can let it thaw at room temperature for a few minutes before eating (or enjoy straight from the freezer for an ice cream cake feeling!)
- 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.
- 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.
- You will need 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 on freezing the cheesecake! It needs to freeze to help set everything.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 7mg | Potassium: 339mg | Fiber: 4g | Sugar: 19g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg