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Slice of blueberry cheesecake on a small plate with a spoon.
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5 from 1 vote

No-Bake Vegan Blueberry Cheesecake

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!
Prep Time6 hours
Chill Time2 hours
Total Time8 hours
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8
Author: Deryn

Ingredients

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

Instructions

  • 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.

Notes

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.
 

Nutrition

Serving: 1slice | Calories: 570kcal | Carbohydrates: 36g | Protein: 7g | Fat: 40g | Sodium: 15mg | Fiber: 4g | Sugar: 23g