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
If you are using Pinterest, feel free to pin the following photo:
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! 🙂
Is the calorie count for 1/6 of the cheesecake?
Yes, that’s correct! 🙂
Call me silly, but I’m wondering all long you need to keep the crust in the freezer before adding the cream mix? Thanks
Hi Debbie, only until you finished making the cashew cream. 🙂
Awesome thanks so much!
Hi – I want to make a 9 inch cake. Can I just double the amount of the ingredients?
Hi, I think you will need to at least double (or triple) the amount of the ingredients 🙂
Hi! This looks amazing. I can’t have cashews so what can I substitute for this? Can I use macadamia nuts? I can’t have almonds, hazelnuts or brazil nuts. But I can have walnuts…
Macadamia nuts could work as a substitute for cashews, however, I didn’t try it out yet. Let me know how it turns out. 🙂
Looks delicious! Would it keep in the fridge if there are leftovers or could it be refrozen?
Hi Sarah-Beth, it’s best to keep leftovers in the freezer 🙂
Hi- Just wondering if the nuts for the crust should be raw. If not, should the peanuts just be roasted with no salt?
Thanks- it looks beautiful
Hi Ashley, the nuts don’t need to be raw, you can also use roasted nuts, preferably without salt, however, I also used salted nuts once and I actually liked it. 🙂
Would this cake melt when left out on the table for about an hour after thawing? Does it have to be returned to the freezer after serving or will it keep its shape on the table till everyone’s done and in the fridge afterwards?
Hi Sam, it won’t keep its shape for so long. If you however replace the plant milk with coconut oil or cocoa butter then it should still keep its shape after an hour. Hope this helps 🙂
Is maqui berry powder easy to find? Maybe at Whole Foods? And is coconut yogurt easy to find? I’ haven’t noticed that before as I browse. Any particular brand??im hoping to make this for for the weekend. Look KS delicious!
Hey Alison, the maqui berry powder is optional, you don’t have to use it. It just makes the color of the purple layer more beautiful. Coconut yogurt should definitely be available at WholeFoods. 🙂
First time trying a vegan dessert recipe… it was so delicious! I do have a quick question… the purple cream’s texture was almost like sorbet… I’m wondering if I did something wrong? Or is it supposed to have a fairly different texture from the light cream layer? Thank you Ela!
Hey Sharon, thanks a lot for your feedback. I am glad you liked my vegan bluebery cheesecake recipe. Yes because of the high water content of the blueberries, the purple layer won’t be as creamy. You would need to add less blueberries, then both layers would be similar in texture. Hope this helps. 🙂
How long would I need to thaw? Going to make it for hubby bday dinner so will make it day before and tgaw before dinner…
Hey, it depends which consistency you like but I would say around 20-30 minutes. Hope this helps 🙂
Thanks Ela
Made it using double in a 7inch. The family loved it. Needed longer to thaw being a bit bigger but oh so yummy
That’s awesome, I am so glad you liked my raw vegan blueberry cheeseake recipe. Thanks for your feedback 🙂
Hi,may i know if i could chill the cake in the refridgerator instead of the freezer?:)
Hey, I never tried to chill the cake in the refrigerator, I guess it won’t set in the refrigerator as good as in the freezer. I would recommend the freezer 🙂
Great recipe!! I love that it has not too many ingredients and that it’s so super healthy ! I will try it this weekend ! But I have a question are there any other nuts I can use for the crust ? Like almonds ? 🙂
Thank you! Yes sure, like mentioned in the blog post you can use any nuts like cashews or seeds like sunflower seeds or even almonds, it’s up to you 🙂
This cake tasted delicious. Thanks for this great recipe, I am sure I will make it again soon. 🙂
Thank you Anna, I am really glad you like my recipe ❤️
I actually didn’t even like cheesecake until I tried vegan cheesecake! The whole concept weirded me out, cheese in dessert, but creamy melt-in-your-mouth nut and coconut based cake sounds perfectly delicious! And blueberry is always a top flavor (and color!) pick for me, this sounds perfect. I want to get back into raw treats soon, enough baking and cookies already! And the cute mini form thing we talked about is in full effect here 😀
Aww thanks for stopping by Natalie. ❤️ Yes I love the mini springform, it’s just perfect to try out new recipes. Nothing wrong with baking in my opinion, I LOVE it. Will try out your streusel recipe with the coconut flour soon ❤️
I adore this cake, Ela! It is so cute and love the colors!
Thank you Nisha, yay I am glad you like my blueberry cake. It was so delicious 🙂