Slice of blueberry cheesecake on a small plate with a spoon.

No-Bake Blueberry Cheesecake

  • Author: Deryn
  • Prep Time: 6 hours
  • Total Time: 6 hours
  • Yield: 8 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

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

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)


  1. 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. 
  2. Add the pecans to the food processor and grind until you get a fine crumble.
  3. Then add all the remaining ingredients for the crust to the food processor together with the pecan crumble and blend into a moldable dough.
  4. Prepare a 8-9 inch springform pan and press the dough into the pan using your hands until you have an even, firm surface.
  5. Add the drained cashews to a high-speed blender with the rest of the cheesecake ingredients and blend into a very smooth consistency.
  6. Pour the cream over the crust in the pan.
  7. Place the cake in the freezer for 2 hours up to overnight.
  8. Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
  9. 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