This no-bake (almost raw) vegan blueberry cheesecake will melt in your mouth. It’s creamy, rich, sweet, and fruity. The recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make!
Creamy (Almost) Raw Vegan Blueberry Cheesecake
Some people tell me: “Oh you are vegan, so you can’t eat a cheesecake…” Well, of course, I can, I love to make and to eat vegan cheesecakes. 😀 The cheesecakes I made so far are not only delicious, but they are also so much healthier than regular cheesecakes which contain milk, eggs, cream, butter, gluten, sugar and other unhealthy ingredients.
What makes my cheesecakes so much better? Well, they contain plants only, no cholesterol and they are cruelty-free and still very tasty. Yes they contain some fat, but that’s healthy fat from nuts/seeds, so don’t worry.
Vegan cheesecakes might not taste exactly like regular cheesecakes but I actually like them so much more. Do you like vegan cheesecakes? If yes, you will love this raw vegan blueberry cheesecake.
Vegan Cheesecake Ingredients
This particular cheesecake is not only dairy free, but it’s also paleo-friendly, gluten-free, plant-based and refined sugar-free. It tastes light and creamy and it will literally melt in your mouth.
The cake crust contains two ingredients only, peanuts and dates. However, you don’t have to use peanuts, you can use any nuts such as cashews, walnuts, almonds or seeds such as sunflower seeds or pepitas, it’s up to you.
The cheesecake cream contains soaked cashews, coconut yogurt, coconut milk and a liquid sweetener such as raw agave or maple syrup. You can use soy yogurt instead of coconut yogurt though.
The purple layer contains also blueberries, which are not only delicious but also super healthy as they are packed with many nutrients and antioxidants. You can learn more about the health benefits of berries here.
I also added a tsp of maqui berry powder and lime juice which turned out into a beautiful purple color. This step is of course optional.
No-Bake Blueberry Cheesecake
Let me know in case you try out this raw vegan blueberry cheesecake recipe. I am looking forward to hearing if you like it. I used a 4-inch mini springform for this recipe. It’s a very tiny springform. Double the recipe if you have a 5-inch springform.
Are you looking for other vegan cheesecake recipes? Then check out the following ones:
- Strawberry Coconut Cheesecake Bars
- Fruity Cheesecake
- Vegan Cheesecake With Dragon Fruit
- Baked Vegan Cheesecake
- Lemon Cheesecake Tart
- Cheesecake Tarts
- Cheesecake Brownies
Raw vegan blueberry cheesecake
Ingredients
CAKE CRUST
- 1/3 cup (60 g) nuts of choice OR 1/2 cup sunflower seeds
- 8 small soft (60 g) dates
CHEESECAKE CREAM
- 2/3 cup (100 g) cashews
- 1/3 cup + 1 tbsp (100 g) coconut yogurt
- 3 tbsp (60 g) agave syrup or maple syrup
- 1/4 cup (60 ml) coconut milk or almond milk, soy milk etc.
- 1 cup (150 g) blueberries + more for decoration
- 1 tsp maqui berry powder (optional)
Instructions
- Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.
- Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.
- Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender.
- Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.
- Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour.
- Pour the purple cream on top and freeze again for half an hour.
- Finally, add the remaining light cream on top and decorate with some blueberries.
- Freeze again for at least 3 hours (or overnight).
- Let the cake thaw before you enjoy it.
Notes
- Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.
- Store the vegan cheesecake in the freezer. Let thaw for 30 minutes before you serve it.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hey dear Ela,
as usual happto read you!
Do you mean I can triple the recipe for a 8inch Springform pan?
So i have to select 18 slices in the print options to have the good quantities?
Great for Coconut Milk thick part!
you are so nice!
Hi Henri, yes, you can just click on 3X in the recipe card to triple the recipe. 🙂
Hey dear Ela,
Happy to read you again!
It is a pleasure talking with you!
I forgot to tell you I also have the following Springform pans sizes
6inch
7inch
9inch
So could you tell me what Recipe Card to select to fit with each one please?
And if you would selct one size in Particular for thick layers as you said…
I really want to make your Cheesecake as soon as possible and need to know…
Many thanks again!
I see you on your other recipes pages
Henri 😀
Hi Henri, I would double the recipe (2X) for the 6-inch springform. You can also check out this cake pan converter to see how to change the recipe for your pan sizes.
Heý dear Ela thanks!
It is funny because I just found this cake pan converter yesterday after sending my message to you!
Great for the 6inch!
And you said x3 for the 8inch but the cake converter says x3 for 7inch and even x4 for 8inch…
But x4 seems way too big for filling!
So you are right when you said x3 for 8inch I guess…
#BLUEBERRIES
Can I use frozen BLUEBERRIES buyed in store?
They à re way sweeter than fresh but a little juicy…
So I use Only Coconut Milk thick part in this case to be safe? Or less Milk?
Please let me know…
Many thanks again
Henri 😀
Hi Henri, that’s great you found it, too! Yes, frozen should work fine if you use only the thick coconut milk part. 🙂
Hey Ela,
it is me again!
Im a Blueberry lover so this Cheesecake is for me!
But I dont have 4inch Springform pan…just an 8inch so I can double the recipe?
For the filling you use Chilled Full Fat Coconut Milk thick part or Room temperature well shaked?
Many thanks!
Henri 😉
Hi Henri, if you double the ingredients, the layers will be quite thin, but it should work. For thicker layers, I would recommend tripling the recipe.
If you use the thick part of the coconut milk, it will be even creamier and the cake will hold its shape better. But both will work. 🙂
Hi! Is there anything that could be subsititued for the yogurt as I’m looking to keep it fully raw
Hi Chelle, maybe homemade cashew cream could work.
Dear Ela,
Thank you so much for this wonderful recipe. Being a nutritionist I’m extremely fond of sweets & desserts myself. Also a vegan at heart so this recipe was such a boon. Coming from India where fresh blueberries are not easily available everywhere & if available they still cost a bomb, I tried this recipe using mango instead & voila it was such a hit! So easy to make & so delicious, this is gonna be my must make dessert a few times, with different flavours of course. I’m so grateful to you for this wonderful share.
Love & Regards,
Himangi.
I am so glad you liked it, Himangi! Thanks for your lovely comment. 🙂
Hi I was wondering if I can use soaked sunflower seeds or peeled almonds for the cheesecake cream as I don’t have any cashews.
You could try using soaked sunflower seeds, but in my opinion, they don’t get as creamy as cashews. 🙂
Hello! Can my blueberries be frozen or do they need to be fresh?
I never tried it but I think frozen blueberries should work too. I would let them thaw first and then pat-dry a bit. 🙂
Hey, thought about doing it for my friends Birthday. As it is ourside do you think the cake is gonna fall appart if it has to wait a few hours before beeing eaten ? Xx Im struggling over choosing a recipe lol want to do them all
It will most likely melt, so I probably would choose another recipe for a birthday. 🙂 Here are some examples:
https://elavegan.com/chocolate-zucchini-cake-vegan-recipe/
https://elavegan.com/vegan-lemon-sheet-cake/
https://elavegan.com/lemon-cheesecake-tart/
https://elavegan.com/upside-down-plum-cake/
https://elavegan.com/vegan-coconut-cake/
https://elavegan.com/baked-vegan-cheesecake-gluten-free/
https://elavegan.com/peanut-butter-chocolate-cake-vegan-gluten-free/
https://elavegan.com/no-bake-carrot-cake-vegan-gluten-free/
Hope this helps! 🙂