Raw Vegan Blueberry Cheesecake
This Raw Vegan Blueberry Cheesecake is a delightful treat that you can enjoy anytime. Perfect for dessert lovers, it combines the rich creaminess of cashews with the sweet tang of blueberries. Whether you’re hosting a dinner party, celebrating a birthday, or just craving something sweet, this cheesecake will impress everyone. Plus, it’s almost raw and completely plant-based, making it a guilt-free indulgence!
Why You’ll Love This Recipe
- No-Bake Delight: Enjoy a creamy cheesecake without turning on the oven. It’s perfect for hot days!
- Plant-Based Goodness: This dessert is dairy-free and egg-free, catering to various dietary needs.
- Naturally Sweetened: Made with dates and agave syrup, it offers a healthier alternative to traditional sweets.
- Quick and Easy: With only 45 minutes of prep time, you can whip this up in no time!
- Customizable Flavor: Add different fruits or toppings to create your own version of this delicious cheesecake.
Tools and Preparation
To make your Raw Vegan Blueberry Cheesecake successfully, having the right tools on hand is essential.
Essential Tools and Equipment
- Food processor
- High-speed blender
- 4-inch springform pan
- Measuring cups and spoons
- Freezer-safe container
Importance of Each Tool
- Food processor: Ideal for blending crust ingredients quickly and efficiently.
- High-speed blender: Ensures a smooth and creamy texture for the cheesecake filling.
- Springform pan: Allows easy removal of the cheesecake without damaging its shape.
Ingredients
This no-bake Vegan Blueberry Cheesecake will melt in your mouth. It’s creamy, rich, sweet, and fruity. The recipe is plant-based (dairy-free, egg-free), gluten-free, easy to make and almost raw!
For the Crust
- 1/3 cup nuts of choice (OR 1/2 cup sunflower seeds)
- 8 small soft dates
For the Cream Filling
- 2/3 cup cashews
- 1/3 cup + 1 tbsp coconut yogurt
- 3 tbsp agave syrup (or maple syrup)
- 1/4 cup coconut milk (or almond milk, soy milk etc.)
- 1 cup blueberries (+ more for decoration)
- 1 tsp maqui berry powder (optional)
How to Make Raw Vegan Blueberry Cheesecake
Step 1: Soak Cashews
Soak cashews overnight or for at least 3 hours. If you’re short on time, boil them in water for about 15 minutes until soft. Drain the water afterward.
Step 2: Prepare the Crust
Blend the ingredients for the crust in your food processor by pulsing them for about 10-20 seconds. Spread this mixture evenly in a 4-inch springform pan and set aside.
Step 3: Blend Cream Ingredients
In your high-speed blender, blend all cream ingredients except for the blueberries and maqui berry powder until smooth.
Step 4: Create Blueberry Cream
Set aside about two-thirds of the cream mixture. Then blend the remaining one-third with blueberries. For an extra pop of color, add 1 tsp of maqui berry powder and lime juice.
Step 5: Layer the Cheesecake
Pour half of the light cream onto the crust layer. Place the pan in the freezer for about half an hour to set.
Step 6: Add Blueberry Layer
After freezing, pour the purple blueberry cream on top of the set layer and freeze again for another half hour.
Step 7: Finish with Remaining Cream
Top off with the remaining light cream mixture. Decorate with extra blueberries if desired.
Step 8: Final Freeze
Freeze again for at least three hours or overnight to ensure it’s fully set.
Step 9: Thaw Before Serving
Let your cheesecake thaw at room temperature before slicing into six mini slices to enjoy!
How to Serve Raw Vegan Blueberry Cheesecake
Serving your Raw Vegan Blueberry Cheesecake can elevate the experience and make it even more enjoyable. Here are some delightful ways to present this creamy dessert.
Individual Portions
- Use small jars or cups to serve individual slices of cheesecake, making it easy for guests to enjoy without cutting.
Topped with Fresh Fruits
- Add extra blueberries or mixed berries on top for a burst of flavor and color, enhancing the visual appeal.
Drizzled with Sauce
- Serve with a drizzle of agave syrup or fruit puree over each slice for added sweetness and a gourmet touch.
With a Side of Coconut Whipped Cream
- Pair the cheesecake with coconut whipped cream for a luxurious creamy contrast that complements the flavors perfectly.
Chilled Plates
- Serve the slices on chilled plates to keep them fresh and cool, enhancing the overall dining experience.
Garnished with Mint Leaves
- Add fresh mint leaves on top for a pop of color and a refreshing flavor that balances the sweetness of the cheesecake.

How to Perfect Raw Vegan Blueberry Cheesecake
To ensure your Raw Vegan Blueberry Cheesecake turns out exceptional every time, follow these helpful tips.
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Soak Cashews Properly: Soaking cashews helps achieve a smoother texture in the cream. Aim for at least 3 hours, but overnight is best.
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Use High-Quality Ingredients: Opt for organic blueberries and high-quality coconut yogurt for richer flavors.
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Blend Thoroughly: Ensure all ingredients are blended until completely smooth. This prevents any grainy texture in your cheesecake.
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Layer Carefully: Pour each layer slowly and gently to create distinct layers of cream and blueberry without mixing them.
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Freeze Adequately: Allow enough freezing time between layers. This ensures they set properly and maintain their shape when sliced.
Best Side Dishes for Raw Vegan Blueberry Cheesecake
Pairing side dishes with your Raw Vegan Blueberry Cheesecake can enhance its flavors and provide variety. Here are some delicious options:
- Fresh Fruit Salad: A mix of seasonal fruits adds freshness and complements the cheesecake’s sweetness.
- Chia Seed Pudding: Creamy chia pudding provides a delightful contrast in texture while being equally nutritious.
- Almond Biscotti: Crunchy biscotti offers a nice crunch that pairs well with the soft cheesecake.
- Matcha Green Tea Latte: The earthy taste of matcha balances the sweetness of the cheesecake beautifully.
- Coconut Sorbet: Light and refreshing, coconut sorbet is a perfect match for this rich dessert.
- Dark Chocolate Bark: The bitterness of dark chocolate complements the sweet blueberry flavors wonderfully.
Common Mistakes to Avoid
Making a raw vegan blueberry cheesecake can be easy, but there are common mistakes that can affect the final product. Here are some pitfalls to watch out for:
- Not soaking cashews – Soaking cashews is crucial for a creamy texture. Skip this step, and your cheesecake will be grainy. Always soak them overnight or for at least 3 hours.
- Using hard dates – Hard dates won’t blend well and can ruin the crust’s texture. Use soft, fresh dates to achieve the best consistency.
- Over-blending the cream – Blending too long can make the mixture too runny. Keep an eye on the texture; it should be creamy but not overly thin.
- Skipping the freezing time – Freezing is essential to set the cheesecake properly. Don’t rush it; allow enough time between layers and before serving.
- Ignoring flavor adjustments – Each ingredient contributes unique flavors. Don’t hesitate to taste and adjust sweetness or acidity with lime juice as needed.

Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep it away from strong-smelling foods to avoid flavor absorption.
Freezing Raw Vegan Blueberry Cheesecake
- Freeze for up to 2 months in an airtight container.
- Wrap tightly with plastic wrap before placing in a container to prevent freezer burn.
Reheating Raw Vegan Blueberry Cheesecake
- Oven – Preheat to 350°F (175°C) and warm for about 10-15 minutes. Avoid melting!
- Microwave – Heat in short intervals of 10-15 seconds until slightly softened.
- Stovetop – Place on low heat in a pan, using indirect heat, checking frequently.
Frequently Asked Questions
Here are some common questions about making a Raw Vegan Blueberry Cheesecake:
What is a Raw Vegan Blueberry Cheesecake?
A raw vegan blueberry cheesecake is a no-bake dessert made from plant-based ingredients such as nuts, dates, and blueberries. It’s creamy and satisfying without dairy or eggs.
Can I use other fruits in this recipe?
Yes! You can substitute blueberries with raspberries, strawberries, or any fruit you prefer. Just ensure they blend well with the other ingredients.
How do I know when my cheesecake is ready?
The cheesecake should be set but still slightly soft when you take it out of the freezer. Allow it to thaw slightly before serving for optimal texture.
Is this recipe gluten-free?
Absolutely! The raw vegan blueberry cheesecake contains no gluten ingredients, making it perfect for those with gluten sensitivities.
Final Thoughts
This raw vegan blueberry cheesecake is not only delicious but also versatile. You can customize it with your favorite fruits or toppings. Whether you’re looking for a healthy dessert option or just want something sweet, give this recipe a try!

Raw Vegan Blueberry Cheesecake
- Total Time: 0 hours
- Yield: Serves approximately six people 1x
Description
Indulge in the creamy bliss of Raw Vegan Blueberry Cheesecake, a delightful no-bake dessert that’s as nutritious as it is delicious. This plant-based treat combines the rich creaminess of cashews with the sweet tang of fresh blueberries, making it perfect for any occasion—from cozy family gatherings to elegant dinner parties. With its simple preparation and healthy ingredients, this cheesecake is a guilt-free indulgence that will impress everyone at your table. It’s customizable too, allowing you to experiment with different fruits or toppings to suit your taste. Enjoy this irresistible dessert that nourishes both body and soul!
Ingredients
- 1/3 cup nuts (or 1/2 cup sunflower seeds)
- 8 soft dates
- 2/3 cup cashews
- 1/3 cup + 1 tbsp coconut yogurt
- 3 tbsp agave syrup (or maple syrup)
- 1/4 cup coconut milk
- 1 cup blueberries (plus extra for decoration)
- Optional: 1 tsp maqui berry powder
Instructions
- Soak cashews for at least 3 hours or boil for 15 minutes until soft; drain.
- Blend crust ingredients in a food processor until crumbly; press into a springform pan.
- In a high-speed blender, combine cream ingredients (except blueberries) until smooth.
- Reserve two-thirds of the cream mixture; blend remaining third with blueberries and optional maqui berry powder.
- Layer half of the light cream onto the crust, freeze for 30 minutes.
- Add blueberry layer on top and freeze again for another 30 minutes.
- Finish with reserved light cream; freeze for at least three hours or overnight.
- Thaw before slicing into mini portions.
- Prep Time: 45 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 20g
- Sodium: 5mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg