This is the best vegan blueberry cheesecake recipe. This no bake dessert is packed with fresh blueberries and topped with a sweet blueberry sauce for even more delicious blueberry flavour. This raw cake is also paleo, dairy-free, gluten-free and refined sugar free.
Berry recipes like my healthy blueberry chia jam and easy berry cheesecake overnight oats are some of my all time favourite which is why I am so excited to share today's recipe with you!
Table of Contents
Why you will love this recipe:
- The taste! This no bake blueberry cheesecake is so rich and creamy and has the most delicious blueberry flavour.
- It's easy to make with all natural ingredients.
- Besides being dairy-free and vegan this frozen cheesecake is also paleo, refined sugar free and gluten-free and is a healthy alternative to most cheesecake recipes.
If you love fruit based desserts you will also love strawberry cheesecake stuffed cookies and easy Tanghulu candied fruit.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Raw pecans and raw almonds - these nuts are used to make the sticky crumble crust for this raw cheesecake. Be sure to use raw nuts and not roasted nuts.
- Dates - these help give the crust for this vegan blueberry cheesecake natural sweetness and help hold the crust together.
- Raw cashews - these are used to make the rich and creamy cheesecake filling. Be sure to use raw cashews rather than roasted cashews.
- Full fat coconut milk - when combined with the cashews this helps to make the most amazing rich and creamy cheesecake filling. Be sure to use full fat coconut milk and not light coconut milk which is too watery.
- Coconut oil - this helps the vegan blueberry cheesecake firm up in the freezer and gives it the perfect creamy consistency.
- Apple cider vinegar - to add a little tart flavour to this cake, making it taste very similar to a traditional cheesecake. You could use lemon juice instead.
- Maple syrup - adds the perfect amount of sweetness and keeps this vegan blueberry cheesecake recipe refined sugar free. You could also try using date syrup, or honey if you aren't vegan.
- Fresh blueberries - I recommend fresh rather than frozen blueberries for making this vegan blueberry cake.
Recipe variations and add ins:
- Instead of the blueberry sauce you can top this vegan blueberry cheesecake with my berry sauce instead.
- To make this into a raw blueberry cheesecake: omit the blueberry sauce from this recipe.
- To turn this recipe into vegan blueberry cheesecake bars: use a square pan instead of a round pan and cut the cake into bars instead of slices.
How to make vegan blueberry cheesecake:
Step 1: Line a 10” springform pan with parchment paper and grease the sides with coconut oil.
Step 2: Add the crust ingredients to your food processor or high speed blender.
Step 3: Blend the ingredients until you have a sticky dough.
Step 4: Press the dough evenly along the bottom of the pan until you have an even layer.
Step 5: Add all the cheesecake layer ingredients, except the blueberries, to your food processor.
Step 6: Blend the ingredients until smooth.
Step 7: Now pour 2/3 of the cheesecake layer over the crust and spread it evenly with a knife or spoon and then place the pan in the freezer for 30 minutes.
Step 8: Then add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.
Step 9: Now spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze the cake for 2-3 hours, until it’s firm.
Step 10: Now you will make the blueberry sauce by adding all the sauce ingredients to a small pot on the stovetop over medium heat and bringing the ingredients to a boil.
Step 11: Then turn down the heat to low and allow the sauce to simmer for 5-10 minutes, until the blueberries have broken apart. Set the sauce aside until you are ready to serve the cake.
Step 12: Remove the cake from the freezer, let it thaw for a few minutes, and then cut it into pieces. Then pour a little blueberry sauce over each piece and enjoy!
Top tips:
- Make sure you soak the cashews for 2 hours before making this cake or they won't blend as smoothly.
- Be sure to use full fat coconut milk for making this vegan blueberry cheesecake. Do not try swapping this for any other dairy free milk or plant based milk.
- Take this cake out of the freezer 10-15 minutes before you want to serve it to make it easier to cut into slices.
Vegan blueberry cheesecake FAQs:
How healthy a cheesecake is will depend on the ingredients used to make it. This particular vegan cheesecake recipe is refined sugar free making it a healthy option compared to most cheesecake recipes.
Yes it is.
Yes it is.
Store any leftover cheesecake in the freezer for up to 2 weeks.
More vegan dessert recipes you will love:
Recipe
Vegan Blueberry Cheesecake
Equipment
- 10 inch springform pan
Ingredients
Crust Ingredients
- 3/4 cup almonds
- 3/4 cup pecans
- 1 1/2 cup dates
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Cheesecake Ingredients
- 3 cups raw cashews, soaked for at least 2 hours
- 1 cup full fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 4 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup blueberries
Optional Blueberry Sauce Ingredients
- 1 1/2 cup blueberries
- 1/4 cup coconut milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Line a 10” springform pan with parchment paper and grease the sides with coconut oil.
- Add the crust ingredients to your food processor or high speed blender and blend until it forms a sticky dough. Press the dough evenly along the bottom of the pan until you have an even layer.
- Add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it's smooth.
- Pour 2/3 of the cheesecake layer over the crust and spread it evenly with a knife or spoon and then place the pan in the freezer for 30 minutes.
- Add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.
- Spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze for 2-3 hours, until firm.
- If you are using the optional blueberry sauce, make that next by following the instructions below.
Optional Blueberry Sauce Instructions
- Add all the ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.
- Turn down the heat and allow the sauce to simmer for 5-10 minutes, until the blueberries have broken apart. Set the sauce aside until you are ready to serve the cake.
- After cutting the cheesecake into pieces, pour a little sauce over each piece and enjoy!
Notes
- Take this cake out of the freezer 10-15 minutes before serving to make it easier to cut.
- Store this cheesecake in the freezer for up to 2 weeks.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
Emma
This was the first time I ever made a vegan cheesecake and everyone loved it! Don't go into this assuming you're making an exact copy of a classic dairy cheesecake - it definitely does taste more nutty and coconuty, but it was still delicious. I found the blueberry sauce to be a tiny bit bland (likely not sweet enough blueberries) so I added a bit of sugar and lemon juice and it was perfect. Highly recommend this recipe!
Erin Carter
oh I am so thrilled you liked it!!! Thanks so much for commenting.