Vegan Blueberry Cheesecake
This No-Bake Blueberry Vegan Cheesecake is so rich and creamy. Made with cashews and canned coconut milk, the cheesecake layers are lusciously smooth and creamy with a delicious blueberry topping.
Ingredients
Crust Ingredients
- 3/4 cup almonds
- 3/4 cup pecans
- 1 1/2 cup dates
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp 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 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup blueberries
Optional Blueberry Sauce Ingredients
- 1 1/2 cup blueberries
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
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Line a 10” springform pan with parchment paper and grease the sides with coconut oil.
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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.
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Add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it's smooth.
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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.
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Add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.
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Spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze for 2-3 hours, until firm.
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If you are using the optional blueberry sauce, make that next by following the instructions below.
Optional Blueberry Sauce Instructions
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Add all the ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.
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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.
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After cutting the cheesecake into pieces, pour a little sauce over each piece and enjoy!
Recipe 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.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.