Dairy-Free Blueberry Cheesecake

Indulge in the creamy decadence of this Dairy-Free Blueberry Cheesecake, a plant-based twist on the classic dessert that's as luscious as it is wholesome. Featuring a no-bake almond and date crust, this recipe is entirely gluten-free and refined sugar-free, making it a guilt-free treat for everyone to enjoy. The velvety cheesecake layer is made from soaked cashews, coconut cream, and a hint of lemon juice for a silky, tangy finish, while the vibrant blueberry-chia topping adds a naturally sweet and nutrient-packed burst of flavor. Perfect for special occasions or a casual dessert, this vegan cheesecake is easy to prepare with minimal effort—just 30 minutes of prep work before it sets in the freezer. Serve it chilled for a refreshing and indulgent finale to any meal!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Raw almonds
• 1 cup Dates, pitted
• 0.25 teaspoon Salt
• 2 cups Raw cashews
• 1 cup Coconut cream
• 0.75 cup Maple syrup
• 0.5 cup Lemon juice
• 0.5 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1.5 cups Blueberries, fresh or frozen
• 0.25 cup Water
• 2 tablespoons Chia seeds

Directions

Step 1

1. Begin by soaking the raw cashews in water for at least 4 hours or overnight. Drain and rinse them before use.

Step 2

2. To make the crust, add the raw almonds, pitted dates, and salt to a food processor and pulse until the mixture is crumbly and sticks together when pressed.

Step 3

3. Line the bottom of an 8-inch springform pan with parchment paper. Press the almond-date mixture firmly into the bottom of the pan, creating an even crust layer. Set aside.

Step 4

4. In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 5

5. Pour the cashew mixture over the prepared crust, spreading it evenly.

Step 6

6. For the blueberry topping, combine the blueberries and water in a small saucepan over medium heat. Cook until the berries begin to break down and bubble, stirring occasionally, about 5 minutes.

Step 7

7. Remove from heat and stir in the chia seeds. Let the mixture sit for about 10 minutes to thicken.

Step 8

8. Once thickened, pour the blueberry mixture over the cashew filling, spreading it evenly with a spoon or spatula.

Step 9

9. Transfer the cheesecake to the freezer for about 3-4 hours, or until it is fully set and firm.

Step 10

10. Remove from the freezer and let sit at room temperature for about 10 minutes before slicing. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1569.7g)

Amount per serving	% Daily Value*
Calories	5476.9

Total Fat 334.9g	0%
Saturated Fat 159.2g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 727.5mg	0%
Total Carbohydrate 618.3g	0%
Dietary Fiber 53.9g	0%
Total Sugars 486.1g
Protein 83.9g	0%

Vitamin D 0IU	0%
Calcium 774.3mg	0%
Iron 25.2mg	0%
Potassium 4810.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 5.8%

Carbs: 42.5%