No-Bake Blueberry Cheesecake
This no-bake blueberry cheesecake makes a wonderful summer dessert that’s sure to impress yet easy to make with just a few simple ingredients – no finicky baking required!
Love cheesecake but don’t feel like baking or can’t do dairy? This is the cheesecake for you! There’s no baking needed and it’s dairy-free, tastes amazing and is just so pretty!
Instead of ingredients like whipped cream, cream cheese and graham crackers, the recipe calls for cashews and coconut cream to make the filling and pecans and maple syrup to make the crust. The creamy, tart blueberry filling combined with the sweet cinnamon maple pecan crust make the perfect combination of textures and flavours.
Keep in mind you’ll need to plan ahead for this recipe since the cashews need to be soaked and you’ll need at least 2 hours of freezing time, other than that, it’s an easy recipe anyone can make.
- Dietary Features: Vegan, gluten-free.
- No baking required and fairly simple to make.
- Amazing creamy texture and lightly sweetened tart flavour.
- Best way to use fresh in-season blueberries!
- Perfect for a summer dessert or any special occasion.
Ingredients & Substitutions
- Pecans: You’ll need these to make the cheesecake base. If you don’t have pecans, walnuts or almonds work or you can use any mixture of walnuts, almonds and pecans.
- Maple Syrup: Can be substituted with dates in the crust and agave syrup in the filling.
- Cashews: Be sure to soak them for at least 4 hours up to overnight for best results. If you don’t have a high-speed blender, I would recommend soaking them overnight.
- Coconut Oil: This cannot be substituted in this recipe.
- Coconut Cream: This can be bought in a can or made from 2 cans of full-fat coconut milk. See FAQ section for how to make your own.
- Blueberries: Best with plump, ripe, fresh blueberries. If you have blueberry powder on hand, you can add 1 tsp for extra colour and flavour. For more blueberry flavour, you can add a few drops of blueberry extract.
Before You Start: Soak the cashews for at least 4 hours up to overnight. We want a smooth and creamy filling so soaking is key, especially if you don’t have a high-speed blender. When you’re ready to make the cheesecake, drain and rinse the cashews and proceed with the recipe.
Step 1. Make the crust. Add the pecans to a food processor and blend into a grainy consistency. Add the maple syrup and cinnamon and blend into a crumbly but sticky dough. Use your hands to evenly and firmly press the dough into an 7 to 9 inch springform pan. The smaller the pan, the thicker the cheesecake will be.
Step 2. Make the cheesecake filling. Add all of the filling ingredients, including the soaked cashews, to a high-speed blender.
Freeze for 2 hours up to overnight then let thaw for 20-30 minutes at room temperature before serving. Enjoy!
Store-bought coconut cream is convenient but it’s not always easy to find. No worries though, you can make your own using 2 cans of full-fat coconut milk.
To make coconut cream, place the cans in the fridge overnight. In the morning open and scoop out the thick coconut cream, leaving the watery part behind. You can reserve the water for smoothies or curries. You should get 1/2 cup of coconut cream per can and you’ll need 1 cup for the recipes.
Definitely! Try fresh strawberries or raspberries!
- Best stored in the freezer.
- Will keep for up to 3 months in an airtight container.
- Let thaw for 20-30 minutes at room temperature or an hour or two in the fridge before serving.
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This raw vegan blueberry cheesecake makes the perfect summer dessert. The smooth, creamy cheesecake filling paired with a simple cinnamon pecan dessert is so delicious, it’s sure to be a hit!
For the Crust
- 2 cups pecans (200 g)
- 3 tablespoons maple syrup (45 mL) or 1/2 cup packed, soft pitted dates (110 g)
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt (optional)
For the Cheesecake
- 1 1/2 cup raw cashews, soaked in water for 4 hours or overnight (210 g)
- 1/3 cup coconut oil, melted (55 g)
- 1 cup of coconut cream (200 g)
- 1/2 cup maple syrup or agave (140 g)
- 2 tablespoons lemon juice (30 mL)
- 2 teaspoons pure vanilla extract (10 mL)
- 1 ½ cup blueberries (200 g)
- 1 teaspoon liquid soy lecithin (optional, for better emulsion)
- Soak the cashews for at least 4 hours up to overnight in a large bowl of water. When you’re ready to make the cake, drain and rinse.
- Add the pecans to the food processor and grind until you get a fine crumble.
- Then add all the remaining ingredients for the crust to the food processor together with the pecan crumble and blend into a moldable dough.
- Prepare a 8-9 inch springform pan and press the dough into the pan using your hands until you have an even, firm surface.
- Add the drained cashews to a high-speed blender with the rest of the cheesecake ingredients and blend into a very smooth consistency
- Pour the cream over the crust in the pan.
- Place the cake in the freezer for 2 hours up to overnight.
- Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
- Slice and serve with fresh blueberries or blueberry sauce on top.
Quick Blueberry Sauce: Add 2 cups blueberries to a saucepan with 1/3 cup water and 1/3 cup sugar or maple syrup (use more or less sugar to taste). Stir frequently and bring to a low boil. Stir in 2 tbsp cornstarch and continue stirring until thickened, about 5 minutes.
Storing: Store in the freezer in a sealed container for up to 3 months. Thaw for 20-30 minutes at room temperature or for a couple hours in the fridge before serving.
Substitutions: Blueberries can be swapped for strawberries or raspberries. Pecans can be substituted with almonds, walnuts or a combination of the 3.
Keywords: no-bake blueberry cheesecake, raw blueberry cheesecake