Love blueberries? Then you will love this recipe! I used thawed frozen blueberries and it turned out perfect. Use whatever you have.
This raw blueberry cheesecake recipe is really easy but it looks like a gorgeous dessert. Everyone will love it! This recipe is made with whole, natural ingredients and comes together beautifully. The flavors really come from the natural ingredients – blueberry, lemon and the cheesecake flavor of the cashews.
I know you will love this recipe! Enjoy!
PS – If you love whipped cream feel free to add our coconut whipped cream to the top of this recipe before you serve. You can find the recipe here.
This raw blueberry cheesecake recipe is vegan, raw, gluten free, dairy free, no-bake, grain free, easy and delicious!
Raw Blueberry Cheesecake
Prep time: 10 Minutes
Yield: Makes 12-16 Servings
Crust Ingredients:
- 2 Cups Slivered Almonds
- 1 Cup Pre-Soaked Dates
- 1/2 Cup Unsweetened Shredded Coconut
- Zest of 1/2 a Lemon
- Juice of 1/2 a Lemon
- 2 1/3 Cups Pre-Soaked Cashews
- 1/4 Cup Coconut Oil
- 1/4 Cup Agave Nectar, Maple Syrup or Honey
- 1 Tsp Vanilla Extract
- Juice of 1/2 a Lemon
- 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
- 1/4 Cup Agave Nectar, Maple Syrup or Honey
- 1/4 Cup Coconut Oil
Directions:
- First, pre-soak cashews and dates separately overnight.
- Spray an 8×8 baking dish with a healthy non-stick oil.
- Place all crust ingredients into your food processor and pulse until dough-like.
- Add dough into your baking dish and press down evenly.
- Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Layer on top of your crust evenly.
- Place all blueberry topping ingredients into your food processor and pulse until mixed.
- Layer on top of your cheesecake layer evenly.
- Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
- Remove from freezer, cut into squares and top with fresh blueberries if desired.
- Serve and enjoy!
DAMY Members – 1 Serving of Raw Blueberry Cheesecake is a wonderful treat option.
Hi Amy,
Did you measure the dates and cashews before or after you soaked them?
Thanks,
Mandy
Hey Mandy! I always do after! I can always find use for the leftovers. I just keep them in my fridge until next time 🙂
Thanks so much for getting back to me! I plan to make these on Sunday – can’t wait!
Hello,
How long do you need to soak the cashews for please?.. Otherwise can i use roasted ones?
Thanks
Rody
I made this yesterday and it was alright. I think it needs more lemon.
Wow this looks really good. I can’t wait to try it!
You will love it!!!
Where is the cheese on the ingredients??
This is a vegan dessert, there is no actual cheese
Looks fantastic but must be loaded in calories
Looks fantastic but must be loaded in calories
This was delicious! I made the vegan form and was amazed by how wonderful it was!
So great to hear 🙂
This is so yummy!! Will this dish hold for a couple of days in the fridge or is it best kept frozen?
Hey Aubery! That is wonderful to hear. I always keep my frozen and take it out a few minutes before I want to enjoy it. I also always cut it into per-portions to freeze so I can just take out what I want. Enjoy!
Sorry if this seems like an ignorant question however do you soak in water or the lemon juice??
looks really healthy compared to what I made. http://ktlifestyle.blogspot.com/2013/05/blueberry-cheesecake-recipe.html
<3 I will try your recipe soon!
KT
Made this yesterday had some today. My crust was too thick I think I would half it next time, if I use it at all. My girls and I didn’t really like it. The cashew cream was good and so were the blueberries. Although I thought that there wasn’t enough blueberries for my liking. I will double or triple next time. also I omitted the coconut oil in the blueberry puree and had no adverse affects.
I haven’t eaten this yet, but I have been tasting each step along the way and they were all excellent, so I imagine the finished product will be incredible. My only thing is similar to the comment below, I’d double or triple the top two layers as they seemed to produce less than the crust layer. Can’t wait to actually eat it! 🙂
Do you soak the dates and cashews in water overnight
Date over night and cashew for 2 hours
My “cheesecake” layer looked nowhere near the white hue in the pictures above. What could be the difference?
Hey Vanessa! When working with whole, natural foods it is normal for there to be a change in the colour. I see it myself often. If I am making a cheesecake for say a dinner party of people that don’t usually eat “raw” cheesecakes I will use the lightest, raw, organic cashews I can find to give it the most “cheesecake” like look. This is for them not me 🙂 At home I use whatever cashew are on sale! The change in colour is nothing to be concerned with.
Yum! I made mine “red, white and blue” layered by pouring half of the cheesecake filling on the crust (white), then adding fresh blueberries to the other half in the blender still and pulsing until blue, then I made the fruit sauce layer with raspberries and poured that on top!
I did feel like there was a lot of crust, I would have preferred less crust and more cheesecake filling, so when I make this again I’ll decrease the amount of ingredients for the crust.
Made this the other day and what a nice sweet snack. Tasty!
Ooooooooh man! I made this in a 10″ cheesecake pan about a month ago. It was soooooooo good! Everyone I shared it with loved it just as much as I did. I came back to this post because I think I’m going to make it again, as there is only one piece left in the freezer.
Question for you Amy. I couldn’t get the topping to work – the coconut oil refused to incorporate into the mixture so I was left with tiny chunks of coconut oil throughout my blended blueberries, lol. Was I supposed to melt the coconut oil first? Or could it be that my blueberries were too cold? I used frozen blueberries that I had left out to thaw but they were still quite cold when I started blending.
I ended up using the rest of my frozen blueberries cooked down in a pan (to thicken) with a bit of coconut sugar. Turned out really really really yummy, but kinda defeated the purpose of the ‘raw’ dessert – so I wanted to ask for next time (which might be today, lol).
I have recently been asked to make a raw cheesecake and this one looks fantastic but i need to transport it to a friends roughly an hour from where i live, I am just wondering if this will cause it to melt as it needs to set in the freezer?
hi, i’d like to make more raw desserts but everything calls for coconut oil. i love coconut oil… but only topically on my skin. and so i find eating my ‘body lotion’ highly repulsive.. i just can’t eat anything cooked with it. is there an alternative?
we need the calorie count for this desert…any guests?
1/12 is 824 calories. sounds absurd for something so healthy but the cheesecake is predominately nuts and nuts are very high in calories (:
Hi, not a huge fan of blueberries, I was wondering if I could use another berry for the top? Or maybe mixed berries? Also, I have HEAPS of maccadamias, and I’ve seen other cheesecake recipes that use macadamias for the “cheese” layer. Do you think using them instead would work only your recipe??
That was a total failure – it was not possible ti blend the crust, and although I added only 2 spoons of coconut butter in to the blueberries it went into white spots when it’s frozen. And it’s not tasty (too sweet). Feel like I wasted products.. 🙁
Hi Amy,
Can you please list the nutrition facts per serving for this recipe?