No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

Looking at the pictures of this no-bake layered blueberry cheesecake makes me seriously giddy inside! Isn’t she a beauty?!

I’m pretty sure no-bake, raw vegan cheesecakes are my new favorite thing. The love affair began when I realized how beautiful and photogenic they can be after photographing this raspberry one for my friend Monica over at The Movement Menu, and then this citrus-topped lemon cheesecake stunner.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

I think this blueberry version is my favorite though – so far, at least :) not only is it sooo pretty with those layers, but it tastes ridiculously good.

Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

Once soaked for 8 hours, the cashews get soooo soft and blend into the most luxurious, creamy filling you can imagine. Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love.

This one takes away those refined sugars and dairy though, and makes a “cheesecake” that will actually fill you up and give you some nutrients. Such a win!

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

Once you’ve blended up the creamy cashew filling, half of it gets poured over the date-based crust. The crust is lightly sweet, chewy, and crunchy, with a hint of cinnamon. It works super well with the vanilla and blueberry flavors!

The other half of the filling has freeze-dried blueberries blended right into it, which give it that gorgeous blue color and a mellow blueberry flavor. It’s layered on top of the first creamy vanilla layer, and then it all goes into the freezer to harden up while you make the final layer.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

The top layer adds the final touch – a burst of tart blueberry flavor that helps brighten up the richness of the cashew-based layers. There’s no sweetener, just blueberries blended with a touch of lemon juice and some chia seeds to help thicken it up.

The layered blueberry cheesecake is kept in the freezer, but you’ll want to let it thaw for 10-20 minutes before serving. That way, you can slice into it super easily and it’ll be perfect luscious and creamy when you serve it.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

This no-bake layered blueberry cheesecake is going to be a new favorite around here. It’s hard to resist the creamy cheesecake layers, especially with that tangy blueberry topping.

It’s also perfect because if you’re not serving a crowd, because you can store any leftovers in the freezer for a while – blueberry cheesecake on demand is always a win! Enjoy :)

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

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No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)
 
Prep time
Total time
 
Author:
Serves: 8 slices
Ingredients
For the crust
  • ½ cup raw pecans
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
For the cheesecake
  • 2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
  • ½ cup canned coconut milk, shaken
  • ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
  • ¼ cup freeze-dried blueberries
For the blueberry layer
  • 1 cup fresh or frozen blueberries (thawed, if frozen)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chia seeds
Directions
  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
  5. Pour ⅔ of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  6. Add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
  7. Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
  8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.
Notes
You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process - it won't be quite as creamy, but it will do the trick!

Products I used:

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

Comments

  1. This cheesecake is absolutely gorgeous, Rachel! I don’t blame you for loving raw cheesecakes. I’m in love with that pretty blueberry layer. Such deliciousness, and much needed for Friday. I bet this tastes SO good!
    Gayle @ Pumpkin ‘N Spice recently posted…Cinnamon Streusel Butter Cake with Caramel Icing {A Reader Recipe Favorite!}My Profile

  2. I remember seeing this on Insta and was all heart eyes with the color, layers and that it’s made of cashews! A win-win for sure! Now, I have cashew milk on the daily, make cashew ice cream and use them to whip up chia pudding but I’ve never made a cashew cheese cake. I’ve been gawking for a few years, but just need to give it a go! This cake may have just pushed me over the edge. Thank you for sharing this creative recipe. Gorgeous work, Rachel!
    Traci | Vanilla And Bean recently posted…Chocolate Hazelnut BrowniesMy Profile

    • I’m sure you could come up with one seriously gorgeous and delicious cashew cheesecake, Traci! I want you to make one just so I can see what you come up with :) thanks so much for all your kind words and love!

  3. Rachel, this cake is way to gorgeous to even eat. I would just want to stare at it all day. Then devour it after dinner. Beautiful!
    Megan @ Skinny Fitalicious recently posted…This Is Life 1My Profile

  4. Absolutely beautiful. Almost too beautiful to eat… but I would. :)
    Kevin | Keviniscooking recently posted…Southern Pulled Pork with Orange SauceMy Profile

  5. What a stunner, Rachel. I make cashew-based berry cheesecakes regularly but I always have to use so much extra coconut oil or cacao butter to accommodate for the liquid in the berries. Using freeze-dried fruit is the perfect solution!

  6. This is funny, because I just developed a blueberry-rosemary cashew cheesecake a couple of days ago! I meant to layer it, but ended up accidentally throwing the blueberries in the blender right off. :P I also prefer baking my cashew cheesecakes – I add some liquid and arrowroot starch and bake at 350* for about twenty minutes.

  7. This sounds amazing. I am a cheesecake fiend. But I know that the sugar is evil. Did you know that cashews can help fight depression? Now with your version of cashew cheesecake, we’re really talking comfort food. I can’t wait to try it!
    I’m not a baker, so one question. Are you using raw cashews?
    Thank you.

    • Thanks so much Krista! I did not know that cashews fight depression – that’s super interesting. Yes, I am using raw cashews – thanks for asking that, I updated the recipe to reflect it.

  8. Those layers are insanely gorgeous! This Cheesecake looks like spring and I have been craving all things berries with the weather change! Can’t wait to get into the kitchen and make this one!

  9. This cheesecake is so pretty, I just love those layers!

  10. I have to say you make a stunning cheesecake! I’ve never made one before, and never eaten a vegan/paleo cheesecake, but I can’t help but want to after seeing this post. I do have a couple questions re substitutions I’d like to ask. First, the almond flour in the crust, can I substitute almond meal instead? Second, could I substitute the maple syrup–either with honey or agave syrup? I’d love any advice you have to offer!

    • Hi Julie – thank you so very much! You can definitely use almond meal in the crust, and you could sub either honey or agave for the maple syrup, whichever has a flavor you prefer :) I hope you enjoy your first foray into vegan/paleo cheesecake!

  11. Thanks for the speedy response. One more thing I forgot to ask. soaking the cashews… is that done using water? Hot/cold? Sorry for all the questions, but I just want to make sure I do it right.

    • I totally understand, Julie! Thanks for asking – I just updated the recipe to be more helpful. I soak in cold water overnight, but you can also use hot and soak for less time. That won’t be quite as creamy as the longer soak, but it will still work. Hope this helps!!

      • I made this today (albeit with a couple of changes) and I’m blown away with how tasty it was. Bravo! Ms. Bakerita, you deserve one hell of a pat on the back for this recipe. The texture was so reminiscent of a cheesecake, and I will admit that I was skeptical of the cashews up until i took my first bite. I decided to add a couple tsp of gelatin to the cheesecake batter (I’m sorry for perverting your vegan recipe) to make it more stable. It worked like a charm and it was delicious! thank you so much. I can’t wait to make it again, but next time I’ll top it with lime curd (the flavor would go wonderfully with the coconut).

        • Hi Julie, I’m SO glad you enjoyed it!! Adding gelatin is definitely a good way to help it keep it’s shape at lower textures if you’re not vegan :) adding lime curd on top sounds like it would be fantastic – wonderful idea. Thanks so much for your feedback Julie!

  12. The colors in this cheesecake are just so amazing I’m sure it tastes as good as it looks!

  13. For some reason, I feel like cashew cheesecakes are way more creamy and tastier than regular cheesecake! Love this triple-layered beauty! I can’t wait until blueberry season hits so I can make this gem! My mom would love this for mother’s day :)
    Bethany @ Athletic Avocado recently posted…Gooey Flourless Lemon Blueberry Macadamia Blondies {Paleo w/ a Vegan option)My Profile

  14. That is such a perfect-looking slice, Rachel! I’m SWOONING over all those gorgeous layers! The most perfect spring cheesecake EVER!
    Sarah @Whole and Heavenly Oven recently posted…Ricotta Pesto Penne with Peas + AsparagusMy Profile

  15. How did I miss this?!?! It’s so pretty. I need to make myself some raw cheesecakes….only I’m afraid I won’t have the self control to stop at just one slice.
    annie recently posted…How to Build a Healthy Pasta Salad (with stuff you already have in your fridge)My Profile

  16. These are so pretty!!! Love the colors!!
    Zainab recently posted…Honey Lavender MarshmallowsMy Profile

  17. Wow…what a creative and beautiful dessert, Rachel! It sounds amazing, and it would be such a showstopper for a holiday!

  18. Hi, is there another dairy free milk that would work without cake tasting like coconut? Also, what kind of pan did u use?

    • Hi Shayla – you could probably use any kind of non-dairy milk, but I’ve only tried it with canned coconut milk which is thicker than most others so I’m not 100% sure on how it would turn out. It doesn’t have a strong coconut flavor at all though. I used a 6″ pan, I’ve linked to it below the recipe.

  19. If you want to boil t he cashews, do you let them boil for the full hour or just put them in boiling water and let sit on counter

    • You don’t boil the cashews (that would make them mushy), just place the cashews in a bowl and pour the water over them, then let them sit in the hot water for an hour. Hope this helps!

  20. Thank you for this amazing recipe!! I made this today, very first time ever making something vegan but wow was it a success! Yes I will admit that I was a bit skeptical when it came to the cashews, I wasn’t sure what I was walking into, and I was caught off guard a bit as I had to double the ingredients last minute as I realized my springform pan was twice the size of your 6″ cake, therefore I soaked 2 cups overnight and it turned out very creamy (wow) , now since I had to double all of the ingredients as I have a 12″ springform pan I did end up using a the hot/boiling water over one hour method for a second batch of cashews, you are right it does the job but it’s definitely not as good as soaking them over night, I found it was much more nuttier than the overnight version and I added a little more sweetener (maple syrup) to mask the nutty flavour. I will also admit it is very hard to find freeze dried blueberries in Ontario, Canada so I used 2 cups of frozen blueberries (slightly thawed), and it still gave the cake a beautiful purple Color, not to mention that nice kick of blueberry, I also didn’t have chia seeds so I simply puree’d 2 cups of blueberries with 2 tablespoons of honey, this gave the cake a perfect sweet and tart flavour. My family is not much for change, and definitely were skeptical about having a vegan dessert but with there being 9 people at my Easter dinner and every single person having seconds I think it was a success (haha) everyone very much enjoyed the cashews creaminess and it turns out that the second layer of cashew that was nutty was a blessing as they enjoyed the kick of nuttiness that they tasted (though I would still prefer to soak overnight and I recommend to anyone else who makes the recipe-it just makes for a much creamier dessert which is heavenly) . I was pleasantly surprised by how perfect this dessert was and how well it turned out because of my lack of proper ingredients, you have designed a perfect cake and thank you! This was the life of my Easter dinner!

    • Hi Jessica, I’m SO thrilled to hear that you loved it! Sounds like you did a great job adapting it, and I’m so happy that it was a hit during Easter! I appreciate all of your feedback and kind words. Good to know it works with frozen blueberries, too. Thanks so much!

  21. Could you use strawberries instead of blueberries?

  22. Made it yesterday and it tasted good!

  23. Hi! I’m hoping to make this for my daughters 2nd bday as we have lots of food allergies so its hard to find something very special with ingredients we can have- one question is whether you think I could substitute something else for the almond flour as we can’t do almonds? Ground pecans, perhaps?

    • Hi Emily, you can definitely just use ground pecans in place of the almond flour in the crust. So glad you found a recipe you can all have, I hope it’s a hit!

  24. Meredith says:

    This looks Devine! Going to make this tomorrow for a special birthday…Will light coconut milk make a difference? Also, if I wanted to use a 9inch spring form do you know what the measurements would be?

    Thanks so much!

    • Hi Meredith, full fat coconut milk sets up better but light will likely be fine. For a 9-inch pan, I’d 1.5x the recipe, or even double it to make sure it’s thick enough. Enjoy!

  25. Amy Georgas says:

    Hi…this looks amazing and I can’t wait to try and make it! I just have one question….what did you soak the cashews in? On the directions it just says “soaked in cold”

    Thanks,
    Amy

  26. Do you happen to know how many calories it has?

Trackbacks

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  3. […] or pecans. Cashews do have a tendency for taking on fruity flavors very well though (hence the cashew cheesecakes galore), so they became the base here, and they are the perfect nut for the […]

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