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raw vegan cheesecake with blueberry compote

Raw No Bake Cheesecake with Blueberry Compote

Anthony Seed
Decadent, beautiful, and creamy! This raw no-bake cheesecake has it all! Cashews and coconut combine to add a smooth silky consistency. The lemon brings out all the flavors and the blueberries give the perfect sweetness!
5 from 1 vote
Prep Time 30 mins
Set time 3 hrs
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

Crust

  • ¾ cup pecans
  • ¼ cup almonds
  • 2 cups dates
  • 2 tablespoons grapeseed oil
  • ½ teaspoon salt

Cheesecake layer

  • cup raw cashews soaked in hot water for 30 minutes to 1 hour.
  • ½ cup coconut milk
  • ¼ cup grapeseed oil
  • cup maple syrup
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon vanilla extract

Blueberry compote

  • 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

Instructions
 

Crust

  • Grease a 6" pan. Springform if you have it.
  • Add all of the crust ingredients to a high-speed blender and blend until it forms what looks like a sticky dough. Don’t worry about bits of pecans still remaining
  • Press the dough evenly in the bottom of the pan and there you have it!

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.

Blueberry compote

  • Put all of the ingredients in a small saucepan except for the water and cornstarch.
  • Heat up 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, and reserve until ready to serve.

Serve

  • Pull out the cheesecake and slice into normal size pieces. Either serve as is or let sit at room temperature for about 20 minutes to soften.
  • Top with arm or cold blueberry compote!

Notes

You don't need to have a high-speed blender for this recipe.  Although we prefer our Vitamix, we didn't always have one. 
You may need to stop and stir the ingredients a couple of times, starting the blender again to get to the right consistency.
Keyword cheesecake