Vegan Blueberry Cheesecake (paleo, dairy free)

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, gluten-free and refined sugar free.

Blueberry recipes like my healthy blueberry chia jam 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:
• Ingredients and substitutions:
• How to make (step-by-step): 
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• More dessert recipes you will love:
• Recipe

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.
• It makes great leftovers and can be stored in the freezer for weeks. 

If you love cheesecake you will also love strawberry cheesecake stuffed cookies!

Ingredients and substitutions:

• Raw pecans - these nuts are used to make the sticky crumble crust on this raw cheesecake. Be sure to use raw pecans rather than roasted pecans.
• Raw almonds - these are used to make the crumble crust for this cheesecake. Be sure to use raw almonds rather than roasted almonds.
• Dates - these help give the crust 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 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 and keeps this recipe refined sugar free. You could also try using date syrup, or honey if you aren't vegan. 
• Vanilla extract - this helps enhance all the amazing flavours of this vegan cake recipe.
• Sea salt - to help contrast the sweetness of this dairy free cake.
• Fresh blueberries - these are used to add the most amazing blueberry flavour to the cheesecake and to make the blueberry sauce that tops it.

How to make (step-by-step): 

Step one:

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

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.

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. 

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.

Step five:

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

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.

Step seven:

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 eight:

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 nine:

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:

• Be sure to use full fat coconut milk for making this 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.

Recipe variations and add ins:

• If you are following a raw diet, omit the blueberry sauce from this recipe.
• If you want 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.
• Instead of apple cider vinegar, you can 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. 
• You could also top this cheesecake with my berry sauce.

How to store:

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

Frequently asked questions:

More dessert recipes you will love:

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

Recipe