Vegan Blueberry Cheesecake

Indulge in the creamy decadence of this Vegan Blueberry Cheesecake, a no-bake dessert that’s as stunning as it is satisfying. Perfect for plant-based diets, this cheesecake is made with wholesome ingredients like soaked cashews for a velvety filling, almond flour and dates for a naturally sweet crust, and a luscious homemade blueberry compote to top it all off. The magic happens in the freezer—no oven required—making it an easy, crowd-pleasing option for any occasion. With its vibrant layers and fresh, zesty flavor from lemon juice and vanilla, this dairy-free treat is a guilt-free way to satisfy your cheesecake cravings. Whether it’s for a dinner party or a cozy weekend dessert, this vegan delight is guaranteed to impress!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups raw cashews
• 1.5 cups almond flour
• 1 cup dates
• 1 cup coconut oil
• 0.5 cup maple syrup
• 0.25 cup lemon juice
• 2 teaspoons vanilla extract
• 2 cups blueberries
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Soak the raw cashews in hot water for at least 1 hour to soften them. Drain and rinse well.

Step 2

In a food processor, combine the almond flour and pitted dates. Blend until the mixture becomes crumbly and starts to stick together.

Step 3

Line the bottom of a 9-inch springform pan with parchment paper and press the almond-date mixture evenly to form the crust.

Step 4

In a blender, combine the soaked cashews, half a cup of melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.

Step 5

Pour the cashew mixture over the crust in the springform pan and smooth the top with a spatula.

Step 6

Place the cheesecake in the freezer for about 4 hours to set.

Step 7

To make the blueberry compote, add the blueberries to a small saucepan over medium heat. Cook until they start to release their juices.

Step 8

In a small bowl, mix the cornstarch and water to create a slurry. Add this to the cooking blueberries and stir until the mixture thickens, about 2 minutes.

Step 9

Allow the blueberry compote to cool slightly before spreading it over the set cheesecake.

Step 10

Once the cheesecake and topping are fully set, remove from the freezer and gently release it from the springform pan.

Step 11

Let the cheesecake sit at room temperature for about 15-20 minutes before slicing. Serve and enjoy!

Nutrition Facts

Serving size	(1273.0g)

Amount per serving	% Daily Value*
Calories	5167.3

Total Fat 395.3g	0%
Saturated Fat 207.6g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 40.2mg	0%
Total Carbohydrate 378.7g	0%
Dietary Fiber 43.5g	0%
Total Sugars 246.2g
Protein 78.4g	0%

Vitamin D 0IU	0%
Calcium 455.0mg	0%
Iron 22.1mg	0%
Potassium 2540.7mg	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: 66.1%

Protein: 5.8%

Carbs: 28.1%