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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.

Course Dessert
Cuisine American, Vegan
Keyword dairy free cheesecake, no bake, raw dessert
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 12
Calories 516 kcal


Crust Ingredients

Cheesecake Ingredients

Optional Blueberry Sauce Ingredients

  • 1 1/2 cup blueberries
  • 1/4 cup coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract


  1. Line a 10” springform pan with parchment paper and grease the sides with coconut oil.

  2. 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.

  3. Add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it's smooth.

  4. 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.

  5. Add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.

  6. Spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze for 2-3 hours, until firm.

  7. If you are using the optional blueberry sauce, make that next by following the instructions below.

Optional Blueberry Sauce Instructions

  1. Add all the ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.

  2. 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.

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

Recipe 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 Facts
Vegan Blueberry Cheesecake
Amount Per Serving
Calories 516 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 16g100%
Trans Fat 1g
Sodium 106mg5%
Potassium 539mg15%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 27g30%
Protein 9g18%
Vitamin A 20IU0%
Vitamin C 3mg4%
Calcium 72mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.