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This decadent Raw Vegan Blueberry Cheesecake is made with cashews, on an almond and pecan base, topped with beautiful blueberry compote. The perfect balance of sweetness, creaminess, and crunch all combined into one bite!
We seriously love cheesecake in our house. When we were dating, Anthony pretty much always ordered cheesecake for dessert when we went out. There really is something about an amazing cheesecake for dessert that adds to the perfect date!
Cheesecake in general is one of the hardest things to give up for people that transition to a plant-based diet. That and cheese... lol
Thankfully, you can find countless recipes online for almost every diet imaginable but I think that it can still feel intimidating at first.
One of our goals is to help encourage others to conquer that fear when beginning their vegan journey, and feeling confident trying new healthy dessert options!
We have made this raw vegan blueberry cheesecake countless times and the best part about it is that every time it turns out consistently delicious! It is so annoying to have a fantastic recipe that only works out half the time...
This easy no-bake vegan cheesecake recipe is simple to make. It does require a few steps but honestly, anyone can make this! The crust only has 5 ingredients that you put into a blender, blend, and voila!
The creaminess of the filiing comes from the coconut milk and raw cashews. There is a nice crunch from the nuts and the blueberries and maple syrup are just the right combination of sweetness!
For The Crust
Medjool dates work best in this recipe. We found that olive oil was too aggressive in this crust recipe, leaving an aftertaste that we personally didn't like so we recommend that you stick with the grapeseed oil.
For The Cheesecake Filling
For the filling you can use olive oil or grapeseed oil, which ever you prefer.
For The Blueberry Compote
You can use either fresh or frozen blueberries. We used a dark maple syrup for the compote which added a nice depth of flavor.
There are 3 pieces to this cheesecake. You have the crust, filling, and topping components. There are a few steps involved and this recipe does take some time but they are simple and easy to do!
The Crust Layer
All you have to do is add all the ingredients to your blender and blend. A high-speed blender works best. You may have to turn your blender off and on a few times, using a spatula to turn up the ingredients so that the blender can combine them thoroughly.
The Cheesecake Filling
Traditionally, cheese is used in cheesecake... obvious, I know.
Don't let the fact that we are not using cream cheese hold you back from trying this raw dessert. The combination of cashews and coconut milk is decadent, rich, and smooth!
The added fresh lemon gives a balance of sweetness and tartness to the cheesecake that is perfect.
How to Make the Blueberry Compote
Compote is simply:
A sweet dish made of cooked fruitCambridge Dictionary
You can use whatever fruit you prefer for this recipe.
The idea is to create a sweet fresh flavor topping for your cheesecake using just these 6 ingredients:
- Frozen blueberries
- Maple syrup
- Vanilla extract
- Lemon juice fresh
How to soak cashew nuts
It honestly couldn't be easier but if you are completely new to this concept you may have no idea where to start. Just follow these steps.
Literally, all you need to do is place the desired amount of cashews in a bowl, cup, or container and fill them with enough water to cover them. Let them soak for at least 30 minutes to soften them.
You can soak the cashews overnight or some suggest 5-6 hours. It doesn't matter as long as you allow a minumum of 30 mins.
Soaking them in the morning before you leave for work may allow you less prep time if you are making it once you get home.
Step 1: Cut out a piece of parchment paper the size of the bottom of your 6" pan. You can use a springform or one like the one we have shown in the photo below. We love this pan because of the ripple edges!
Step 2: Press crust into a 6" pan. Chill win freezer while making the cheesecake filling.
Step 3: Pour the cashew filling into the cheesecake crust.
We have tried these variations and they all turned out nicely.
- Swirl blueberries throughout the cheesecake layer.
- Add other berries to your compotes, such as strawberry or cranberry.
- Use different nuts for the crust or straight almond or pecan.
You can make the cheesecake ahead and store in freezor for when guests come over. Just make the blueberry compote as you need it. That will save you a lot of time and you'll have a really nice vegan dessert when you need it!
- Freezer: This incredible vegan dessert tastes amazing for up to 2 weeks in the freezer. Make sure that you use an airtight container.
- The blueberry compote does well in the freezer for about 2 weeks.
- Fridge: The cheesecake needs to be in the freezer but you can keep the compote in the fridge for about 5 days.
Remove from freezer 20 minutes before serving so it is easy to slice. Top with blueberry compote and serve!
More gluten-free vegan dessert recipes
If you don't have a springform pan, you can use a standard glass pie dish like in the picture below. Line the dish with parchment paper to make it easier to cut and remove the cheesecake when you are ready to serve it.
They do but we really like the combination of almond and pecans for this recipe.
If you happen to try this Raw Vegan Blueberry cheesecake, please let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Raw Vegan Blueberry Cheesecake
- ¾ cup pecans
- ¼ cup almonds
- 2 cups dates
- 2 tablespoons grapeseed oil
- ½ teaspoon salt
- 1¾ cup raw cashews soaked in hot water for 30 minutes to 1 hour.
- ½ cup coconut milk
- ¼ cup grapeseed oil
- ⅓ cup maple syrup
- 2 tablespoons lemon juice fresh
- 1 teaspoon vanilla extract
- 2 cups blueberries frozen
- ¼ cup maple syrup
- ¼ cup water
- 1 tablespoon cornstarch mixed and dissolved in the water before adding.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice fresh
- Grease a 6" pan. Springform if you have it.
- Add all of the crust ingredients into a high-speed blender. Blend until a sticky dough consistency. Don’t worry about bits of pecans still remaini.ng
- Press the dough evenly on to the bottom of the pan. Place in frezzer while you start the cheesecake layer.
- Using a high-speed blender combine all of the cheesecake ingredients and blend on high until silky smooth. You want to make sure that it is well blended with no little chunks remaining.Taste after you have blended so that you can decide if you want it a bit sweeter or more vanilla. Adjust as you see fit.
- Pour the filling into the pan over the crust and place it into the freezer. It takes 2-3 hours to fully set.
- Put all of the ingredients in a small saucepan except for the water and cornstarch.
- Heat over medium heat until the frozen blueberries begin to thaw and release their liquid.
- Add the water and cornstarch mixture and heat at a low boil. Cook and stir continuously until you reach the level of thickness desired, about 5 minutes.
- Either serve as is or let sit at room temperature for about 20 minutes to soften.
- Top with warm or cold blueberry compote and serve.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.