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    Home » Course » Dessert

    Vegan Blueberry Cheesecake

    Published: Jun 28, 2021 · Modified: Oct 15, 2022 by Erin Carter · This post may contain affiliate links · 2 Comments

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    This is the best vegan blueberry cheesecake recipe. This cake is rich and creamy and is a healthy treat with no dairy and tons of flavour. This easy no bake dessert is made with cashews, coconut milk, and maple syrup and is packed with fresh blueberries and topped with a sweet blueberry sauce for even more fruit. It's also paleo and gluten free.

    A slice of vegan cheesecake covered in blueberry sauce with a bite taken out.

    Why you will love this recipe:

    • This no bake blueberry cheesecake is so rich and creamy, with the most decadent flavour. 
    • Even though this dessert is dairy free and refined sugar free you'd never know it. It's good enough to serve at any dinner party or function. 
    • It's easy to make with all natural ingredients including raw cashews, dates, pecans, almonds, and of course fresh blueberries.
    • It's a raw cheesecake. 
    • This cheesecake is made with no tofu and no cheese. 
    • It makes great leftovers and can be stored in the freezer for weeks. 
    • Besides being dairy free this cheesecake is also paleo and gluten free and a healthy alternative to most traditional cheesecake recipes.

    Key ingredients and substitutions:

    • Nuts — I use almonds and pecans in the crust for a super flavourful base. It will hold together just like a crumbled cookie crust.
    • Dates — The sweetness and stickiness of dates is perfect for this vegan cheesecake crust. It gives the crust natural sweetness and helps hold the crushed nuts together.
    • Cashews — I make the base of the cheesecake with soaked raw cashews. It makes for a super creamy cheesecake filling that resembles that of cream cheese, yet is totally dairy free and cheese free.
    • Coconut milk — I use full fat coconut milk for the creamiest cheesecake. You could swap this for another dairy free milk of your choice such as cashew milk, almond milk or oat milk. 
    • Coconut oil - this helps the cheesecake harden and give it the perfect consistency. 
    • Apple cider vinegar - this helps 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 — This adds the perfect amount of sweetness with an added rich maple flavour, and keeps this recipe refined sugar free. You could also try using date syrup, or honey if you aren't vegan. 
    • Blueberries — Blueberries are used in the cheesecake and as a topping too. The homemade blueberry compote on top is totally optional but absolutely delicious with just 4 ingredients!

    How to make this recipe: 

    To make the cheesecake:

    Step one:

    First, line a 10” springform pan with parchment paper and grease the sides with coconut oil.

    A springform pan lined with parchment paper.

    Step two:

    Next, 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.

    A food processor filled with pecans and almonds.

    Step three:

    Then add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it’s smooth. 

    Blended vegan cheesecake ingredients in a blender.

    Step four:

    Now pour two thirds 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.

    A springform pan filled with a vanilla blueberry cheesecake layer.

    Step five:

    Then add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.

    Fresh blueberries and vegan cheesecake ingredients in a blender.

    Step six:

    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.

    A raw vegan blueberry cheesecake in a springform pan.

    To make the blueberry sauce:

    Step one:

    First, add all the sauce ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.

    Blueberries and coconut milk in a pot on the stovetop.

    Step two:

    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.

    Blueberries and coconut milk simmering in a pot on the stovetop.

    Step three:

    After cutting the cheesecake into pieces, pour a little blueberry sauce over each piece and enjoy!

    Chef's tips:

    • If you want to turn this recipe into vegan blueberry cheesecake bars, simply use a square pan instead of a round pan and cut the cake into bars instead of slices.
    • Take this cake out of the freezer 10-15 minutes before you want to serve it to make it easier to cut into beautiful slices.

    Variations and add ins:

    • If you are following a raw diet, omit the blueberry sauce from this recipe.
    • Instead of apple cider vinegar, you could use fresh lemon juice or coconut vinegar.
    • Instead of maple syrup you can use date syrup. If you aren’t vegan you could also use honey. 

    How to store:

    Store this cheesecake in the freezer for up to 2 weeks. 

    A slice of dairy free blueberry cheesecake on a plate topped with fresh blueberries and blueberry sauce.

    Frequently asked questions:

    Is there a vegan substitute for cream cheese?

    At this point, there's a vegan option for every ingredient if you know where to look! You can use a vegan cream cheese, but I prefer to swap for soaked cashews. They make a super creamy cheesecake filling without any extra artificial ingredients in the mix.

    What's the difference between New York cheesecake and regular cheesecake?

    Simply put, it's just the size! The Big Apple loves big slices of cheesecake, and most are twice the height of a normal cheesecake. I prefer the balance of filling to crust of a regular vegan cheesecake recipe.

    Is vegan cheesecake healthy?

    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. 

    Can you make a cheesecake without cheese?

    Traditional cheesecake recipes are made with cheese, but there are many dairy free cheesecake recipes out there now too that don’t use cheese. Instead of cheese they will often be made with ingredients such as raw cashews, tofu or even yogurt. 

    More dessert recipes you will love:

    • Lemon Coconut Cheesecake Bars
    • Vegan Vanilla Mint Ice Cream Cake
    • Cassava Flour Chocolate Chip Cookies
    • Paleo Blueberry Raspberry Cobbler
    • Lemon and Vanilla Cheesecake
    • Vegan Turtle Cookie Bars
    • Vegan Peanut Butter Pretzel Bars

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    VEGAN BLUEBERRY CHEESECAKE RECIPE

    Vegan Blueberry Cheesecake

    This no-bake blueberry vegan cheesecake is so rich and creamy you'd never know it's dairy free and a healthy dessert.
    4.91 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 45 minutes
    Cook Time: 5 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 516kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor
    • Vitamix blender

    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

    1. Take this cake out of the freezer 10-15 minutes before serving to make it easier to cut. 
    2. Store this cheesecake in the freezer. 
    3. Nutritional values are an estimate and will vary depending on the exact ingredients you use. 

    Nutrition

    Calories: 516kcal | Carbohydrates: 43g | Protein: 9g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Sodium: 106mg | Potassium: 539mg | Fiber: 5g | Sugar: 27g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Dessert Recipes

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Emma

      July 18, 2021 at 8:24 pm

      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!5 stars

      Reply
      • Erin Carter

        July 31, 2021 at 3:09 pm

        oh I am so thrilled you liked it!!! Thanks so much for commenting.

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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