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Vegan Blueberry Cheesecake

An easy recipe for vegan blueberry cheesecake that tastes so delicious you won’t believe it’s a raw vegan dessert! It's made with wholesome ingredients and is refined sugar-free, dairy-free, and gluten-free.
Prep Time 30 minutes
Cook Time 8 hours
Servings 1 slice cheesecake
Calories 319kcal
Author Nourish Your Life

Ingredients

Crust

  • 2/3 cup raw almonds
  • 1 cup pitted dates
  • 1/3 cup shredded unsweetened coconut
  • 1 pinch sea salt

Filling

  • 2 cups raw cashews pre-soaked in water
  • 1 cup blueberries 1/2 cup for filling, 1/2 cup for adding on top
  • 1 large lemon
  • 1/3 cup coconut oil
  • 1 can coconut milk
  • 1/2 cup maple syrup

Instructions

  • Place the cashews in a bowl and cover with water (approx 1/2 cup water) and soak for 8 hours or overnight. As an alternative you can also speed up the process and soak the cashews in hot water for 1 hour instead.
  • Place your can of coconut milk in the fridge for 1 hour or overnight while waiting for the cashews to soak.
  • For the crust place the almonds, dates, shredded coconut, pinch of sea salt in a food processor and blend until a sticky dough forms.
  • Line a 9″ glass dish or tart pan with parchment paper and press the crust mixture into the prepared pan. Set aside.
  • Drain and pat the cashews dry and place them in your food processor. Blend the cashews until they are very fine.
  • Open your can of coconut milk and scrape off the thicker cream that has solidified on top and add it to the ground cashews. *Do not use the whole can of coconut milk, just use the thicker cream on top.
  • Add the rest of the filling ingredients and blend until smooth and creamy. It's important to blend really well so that you end up with a really smooth mixture!
    Note: If you wish to do a layered cake you can blend all the filling ingredients except the blueberries and pour half of the filling over the crust. Set pan in freezer for 30 mins then add blueberries to the remaining filling, blend and pour on top of the white layer.
  • Place in the freezer for 4-6 hours to set.
  • Remove the cheesecake out of the freezer once it has set. Let it thaw at room temperature for 10-15 mins before serving. Cut cheesecake into pieces and top with fresh blueberries. Enjoy!