Vegan No Bake Blueberry Cheesecake

This raw vegan blueberry cheesecake is absolutely delicious and irresistible! It’s totally healthy, sugar-free and makes just a perfect dessert for any occasion!

This was the first time that I made a raw cheesecake and believe in me: it has become my new obsession. But I’m not the only addicted to this cheesecake, this becomes my oldest son favorite dessert. And the most amazing is that raw cheesecakes are much healthier than regular cheesecakes.

The base is nuts, and you can choose whatever you want (walnuts, hazelnuts, almonds…).

I flavored it with vanilla extract, it gets even better. If you prefer you can also use almond extract.

The filling with this wonderful texture is made with cashews, yes raw cashews, and without salt. It may seem strange to anyone who has never tried or made it but I guarantee it’s worth it. After being soaked for a few hours, they are crushed together with the remaining ingredients in a food processor and you get a cream with an incredible texture.

The aromas are essential as is the lemon juice. In this case, I used vanilla extract and lemon zest, it is advisable to taste the mixture and adjust the aromas and sweetener if necessary.

I sweetened this blueberry cheesecake with this stevia syrup, but you can use any sweetener of your choice. Blueberry and coconut top is simply divine!

I can’t describe how delicious this cheesecake is, so try and let me know your opinion!

Print Recipe

Vegan No-Bake Blueberry Cheesecake

This raw vegan blueberry cheesecake is absolutely delicious and irresistible! It´s totally healthy, sugar-free and makes just a perfect dessert for any occasion!

Course

Dessert

Prep Time

20 minutes

Servings

people

Ingredients

Base

• 50 g pecans
• 75 g almonds
• 30 g desiccated coconut
• pinch of salt
• 1 tbsp almond or vanilla extract
• 1 tbsp stevia syrup
• 1 or 2 tbsp coconut oil

Filling

• 350 g raw cashews
• 1 Lemon juice
• 2 tbsp Vanilla Extract
• 400 ml Full Fat Coconut Milk chilled (only solid cream)
• 125 ml coconut oil
• 20 ml stevia
• pinch of salt

Top

• 125 g blueberries
• 30 g coconut desiccated
• 1 tbsp coconut cream
• 2 tbsp coconut oil
• 2 tbsp stevia syrup

Course Dessert Prep Time 20 minutes Servings people Ingredients Base 50 g pecans 75 g almonds 30 g desiccated coconut pinch of salt 1 tbsp almond or vanilla extract 1 tbsp stevia syrup 1 or 2 tbsp coconut oil Filling 350 g raw cashews 1 Lemon juice 2 tbsp Vanilla Extract 400 ml Full Fat Coconut Milk chilled (only solid cream) 125 ml coconut oil 20 ml stevia pinch of salt Top 125 g blueberries 30 g coconut desiccated 1 tbsp coconut cream 2 tbsp coconut oil 2 tbsp stevia syrup

Instructions

Base

1. Process the nuts with salt and vanilla in a food processor until crumbly.
2. Add maple and coconut oil and process just to combine.
3. Press the mixture into the springform pan (18 or 20cm).
4. Cover tightly and put into the freezer to set while you make the next layer.

Filling

1. Throw all filling ingredients into your into a food processor and blend for about 3 minutes, until it forms a dough like consistency. If necessary, add a tablespoon of coconut milk.
2. Press the mixture evenly into the base of the cake tin.
3. Cover and put into the freezer to set while you make the next layer.

Top

1. Add all the top layer ingredients into the food processor and blend for about 2 minutes, until smooth.
2. Place this mixture into a saucepan.
3. Bring to the boil over high heat, and stir occasionally.
4. Reduce the heat and simmer for 10 minutes.
5. Remove from the heat and allow to cool.
6. Pour this mixture on top of the filling and place it back in the freezer.
7. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours).

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