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Bakerita

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

★★★★★ from 19 reviews

Berries· Cheesecake· Dairy Free· Desserts· Featured Recipes· Gluten Free· No-Bake· Paleo· Refined Sugar Free· Vegan

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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. 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.

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.

Have you ever made a no-bake vegan cheesecake?

If yes – you know how good they are. If not – let me initiate you!

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.

You’ll soak the cashew for 8 hours. They’ll get incredibly soft and creamy. The soaking helps them blend super easily into the most luxurious, creamy filling you can imagine. You’ll pair them with full-fat canned coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla. Together, it makes a pretty damn close replica of the cheesecake you know and love.

This one takes away all those refined sugars and the dairy though and makes a “cheesecake” that will actually fill you up and give you some nutrients. Such a win! This vegan and paleo cheesecake will certainly satisfy that cheesecake craving.

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, you’ll pour it over the date-based crust. The crust is lightly sweet, chewy, and crunchy, with a hint of cinnamon. The flavor pair so well with the vanilla and blueberry!

What gives the blueberry flavor?

The other half of the filling has freeze-dried blueberries blended right into it! That’s what gives the top layer that gorgeous blue color and a mellow blueberry flavor. Freeze-dried blueberries are DIFFERENT from dried or frozen blueberries. They’ve had the moisture removed from them, so they add flavor and color, but they don’t add any extra moisture. It’s important you use freeze-dried blueberries, otherwise, the flavor won’t be as strong and the texture will be off.

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 freeze-dried blueberry cheesecake layer is spread on top of the first creamy vanilla layer. Then, it all goes into the freezer to harden up while you make the final layer. The top blueberry 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 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 easy and it’ll be perfectly 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.

No-Bake Layered Blueberry Cheesecake

This no-bake layered blueberry cheesecake is definitely going to be a new favorite around here. It’s hard to resist the rich and creamy cheesecake layers – especially once you add the tangy, jammy blueberry topping!

It’s also perfect because if you’re not serving a crowd you can store any leftovers in the freezer for a while. Blueberry cheesecake on demand is always a win! Enjoy :)! If you like this recipe, be sure to scroll past the recipe below for some suggestions on even MORE delicious vegan and paleo cheesecake recipes.

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.

What you’ll need for this recipe:

Vitamix

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6-Inch Springform Pan

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Raw Cashews

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Freeze-Dried Blueberries

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Canned Coconut Milk

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Maple Syrup

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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.

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


★★★★★

4.9 from 19 reviews

  • Author: Rachel Conners
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 10 slices 1x
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Ingredients

Scale

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

Instructions

  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 levels by adding more maple syrup, vanilla, or lemon juice, if desired.
  5. Pour 2/3 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!

  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

 

Want more vegan and paleo cheesecake recipes?!

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.

No-Bake Vanilla Bean Cheesecake

Vegan No-Bake Mint Chip Cheesecake

No-Bake Chai Cheesecake Bars

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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Comments

  1. Gayle @ Pumpkin 'N Spice says

    March 24, 2017 at 4:20 am

    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!

    Reply
    • Rachel says

      March 24, 2017 at 10:55 am

      Wish I could share a slice with you, Gayle! Thanks so much for the love.

      Reply
    • Denise says

      March 28, 2018 at 2:33 pm

      What are the calorie and carb counts for this? I would LOVE to try it.

      Reply
      • Rachel says

        March 28, 2018 at 9:45 pm

        Hi Denise, I just added nutritional info to the recipe so you can see it now!

        Reply
  2. Traci | Vanilla And Bean says

    March 24, 2017 at 8:47 am

    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!

    Reply
    • Rachel says

      March 24, 2017 at 10:54 am

      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!

      Reply
  3. Megan @ Skinny Fitalicious says

    March 24, 2017 at 9:20 am

    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!

    Reply
    • Rachel says

      March 24, 2017 at 10:52 am

      You’re too kind! Thanks so much Megan.

      Reply
  4. Kevin | Keviniscooking says

    March 24, 2017 at 10:12 am

    Absolutely beautiful. Almost too beautiful to eat… but I would. :)

    Reply
    • Rachel says

      March 24, 2017 at 10:52 am

      Tastes too good to just look at! ;) Thanks so much Kevin.

      Reply
  5. Ashley says

    March 24, 2017 at 10:52 am

    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!

    Reply
    • TJ says

      April 15, 2017 at 8:19 am

      Where can I get freeze dried blueberries?

      Reply
      • Rachel says

        April 16, 2017 at 8:34 pm

        I get mine at Trader Joe’s, but most grocery stores carry them these days! I’ve affiliate linked to where you can order them on Amazon above in the recipe. Hope you enjoy, TJ!

        Reply
        • Amanda says

          June 9, 2017 at 5:37 pm

          Can I use just regular dried blueberries ?

          Reply
          • Rachel says

            June 10, 2017 at 1:37 pm

            Hi Amanda, the regular dried blueberries won’t break down into a powder the way the freeze dried berries do so it won’t have the same effect, unfortunately.

          • Kayla says

            August 22, 2017 at 5:40 pm

            Hey Amanda,
            I had the same issue. Couldn’t find freeze dried blueberries anywhere. I used a small handful of fresh blueberries to replace them and it worked wonderfully!

          • Rachel says

            August 23, 2017 at 10:25 am

            Thanks for the helpful response, Kayla! So glad that worked for you, hope you enjoyed it!

  6. Dani M says

    March 24, 2017 at 6:06 pm

    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.

    Reply
  7. Krista says

    March 24, 2017 at 8:42 pm

    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.

    Reply
    • Rachel says

      March 26, 2017 at 9:12 am

      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.

      Reply
      • Krista says

        March 26, 2017 at 7:22 pm

        Thank you. I’m putting this on next weekend’s calendar.
        I’m looking forward to following you . . . .

        Reply
  8. Laurel says

    March 25, 2017 at 8:06 am

    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!

    Reply
    • Rachel says

      March 25, 2017 at 10:08 am

      Thanks so much Laurel! Hope that you love it.

      Reply
  9. Laura | Tutti Dolci says

    March 25, 2017 at 10:57 pm

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

    Reply
  10. Julie says

    March 26, 2017 at 2:05 pm

    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!

    Reply
    • Rachel says

      March 26, 2017 at 2:57 pm

      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!

      Reply
  11. Julie says

    March 26, 2017 at 5:10 pm

    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.

    Reply
    • Rachel says

      March 26, 2017 at 5:15 pm

      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!!

      Reply
      • Julie says

        March 28, 2017 at 8:54 pm

        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).

        Reply
        • Rachel says

          March 29, 2017 at 8:30 am

          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!

          Reply
  12. Pamela @BrooklynFarmGirl says

    March 26, 2017 at 8:04 pm

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

    Reply
    • Rachel says

      March 27, 2017 at 8:57 am

      Thank you so much Pamela!!

      Reply
  13. Bethany @ Athletic Avocado says

    March 27, 2017 at 4:23 am

    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 :)

    Reply
  14. Sarah @Whole and Heavenly Oven says

    March 27, 2017 at 5:00 am

    That is such a perfect-looking slice, Rachel! I’m SWOONING over all those gorgeous layers! The most perfect spring cheesecake EVER!

    Reply
  15. annie says

    March 27, 2017 at 9:53 am

    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.

    Reply
  16. Zainab says

    March 27, 2017 at 5:14 pm

    These are so pretty!!! Love the colors!!

    Reply
    • Rachel says

      March 27, 2017 at 8:18 pm

      Thanks so much, Zainab!

      Reply
  17. Blair says

    March 28, 2017 at 3:45 pm

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

    Reply
    • Rachel says

      March 28, 2017 at 5:47 pm

      Thank you so very much, Blair!

      Reply
  18. Shayla says

    March 31, 2017 at 12:24 pm

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

    Reply
    • Rachel says

      March 31, 2017 at 12:37 pm

      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.

      Reply
      • Shayla says

        March 31, 2017 at 12:46 pm

        Thank you, I’m going to try this once I purchase some cashews.

        Reply
  19. Jessica says

    April 15, 2017 at 12:10 pm

    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

    Reply
    • Rachel says

      April 16, 2017 at 8:28 pm

      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!

      Reply
  20. Jessica says

    April 16, 2017 at 10:43 pm

    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!

    Reply
    • Rachel says

      April 17, 2017 at 6:32 am

      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!

      Reply
  21. Liz says

    May 28, 2017 at 7:30 pm

    Could you use strawberries instead of blueberries?

    Reply
    • Rachel says

      May 30, 2017 at 10:19 am

      Hi Liz, you definitely could! That would be delicious. Enjoy!

      Reply
  22. Inge says

    June 2, 2017 at 1:08 pm

    Made it yesterday and it tasted good!

    Reply
    • Rachel says

      June 3, 2017 at 10:23 am

      So glad you enjoyed it, Inge!

      Reply
  23. Emily says

    June 11, 2017 at 12:24 pm

    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?

    Reply
    • Rachel says

      June 11, 2017 at 10:04 pm

      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!

      Reply
  24. Meredith says

    June 15, 2017 at 5:34 pm

    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!

    Reply
    • Rachel says

      June 16, 2017 at 12:45 pm

      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!

      Reply
  25. Amy Georgas says

    July 2, 2017 at 7:10 pm

    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

    Reply
    • Rachel says

      July 2, 2017 at 7:44 pm

      Whoops, that should say soaked in cold water! Fixing it now. Hope you love the recipe, Amy!

      Reply
  26. Jennifer says

    August 11, 2017 at 9:11 pm

    Do you happen to know how many calories it has?

    Reply
    • Rachel says

      August 13, 2017 at 7:11 am

      Hi Jennifer, you can insert the recipe link here: myfitnesspal.com/recipe_parser to calculate the nutritional information.

      Reply
  27. Julia says

    August 20, 2017 at 6:22 pm

    I made this beautiful cheesecake tonight for a celebration on september 9th!
    UGHHH and then i read the last note that said
    Store in the freezer for up to 2 weeks.!!!!
    What happens if it is 2 weeks plus 6 days stored in the freezer? Will it still be good???
    please advise having a large party and must know what to do

    Reply
    • Rachel says

      August 20, 2017 at 7:50 pm

      Hi Julia! It will definitely be fine for those extra six days – the two weeks are just a guideline, but I’ve had similar cheesecakes stay good in the freezer for longer. I hope it’s a hit!

      Reply
  28. Marina says

    August 31, 2017 at 2:35 pm

    Do you have any suggestions of what I can use in place of the dates? (Can’t do bananas or maple syrup either)

    Reply
    • Rachel says

      August 31, 2017 at 5:05 pm

      Hi Marina, are you vegan? If not, you could use honey in place of the dates. You could also try using another dried fruit, like apricots or another sticky dried fruit (rehydrate in hot water if necessary).

      Reply
  29. Camille says

    September 2, 2017 at 8:06 am

    This recipe looks devine, just bought everything but can’t find almond flour in any stores nearby – i have regular flour, rice flour, corn flour, or chestnut flour, do you think one of these could do? looking forward to doing this tomorrow!

    Reply
    • Rachel says

      September 2, 2017 at 10:22 am

      Hi Camille, if you have almonds or another kind of nut you like, that would work better than regular flours since it’s not baked and you don’t want a gritty texture. Just pulse the nuts in your food processor or blender to break them up before adding the rest of the ingredients. Enjoy!

      Reply
      • Camille says

        September 4, 2017 at 1:18 am

        worked brilliantly, thank you! made this with frozen rasberries, everyone loved it!

        Reply
        • Rachel says

          September 4, 2017 at 5:13 pm

          So thrilled to hear they were a hit! Thanks for your feedback Camille.

          Reply
  30. Charmaine says

    September 15, 2017 at 1:58 pm

    Is the vanilla essential? I’m out of town and don’t have any on hand. Maybe just add more lemon?
    Also, can I sub almonds for pecans for the crust?

    Reply
    • Rachel says

      September 15, 2017 at 5:16 pm

      You can definitely use almonds instead of pecans for the crust. You can skip the vanilla, it shouldn’t be too huge of a deal. Taste it after blending and add more lemon if you think it needs a little more flavor.

      Reply
  31. Cassie says

    September 22, 2017 at 5:27 pm

    Hey Rachel,
    I’m planning on doing this recipe but I brought aa 10 inch pan instead of the 6 inch oops would I still be able to do, I’m sure i can but was wondering should I just double the measurements?

    Reply
    • Rachel says

      September 24, 2017 at 9:27 am

      Hi Cassie, yup I’d recommend doubling the ingredients for a 10 inch pan. Enjoy!

      Reply
  32. Monique says

    October 1, 2017 at 10:57 am

    Thank you for this recipe both presentation and taste turned out very good!!! I am in love with the colour!! I did use walnuts intead of pecans. I didn’t have walnuts everything else in there is exactly the same. Thank you!!

    ★★★★★

    Reply
    • Rachel says

      October 2, 2017 at 10:47 am

      So thrilled to hear you’re enjoying it, thanks for your feedback Monique!

      Reply
  33. Jared says

    October 21, 2017 at 12:39 pm

    Just did a double batch and split it into 2 muffin tins for 24 individual cakes. Subbed citric acid powder for the lemon juice 1/2 teaspoon plus 1/8 teaspoon per 2 tablespoons of lemon juice. If these turn out like I think they will my boss will be incredibly happy, as will I. Thanks for helping do some next level food science!

    ★★★★★

    Reply
    • Rachel says

      October 22, 2017 at 6:00 pm

      I hope they’re a hit, Jared! Thanks for your feedback – I’d love to hear how the citric acid powder works.

      Reply
  34. Lisa LaCroix says

    November 28, 2017 at 8:37 am

    What other oil can you use that would be heart healthy? Can I use peanut or olive?

    Reply
    • Rachel says

      November 28, 2017 at 9:03 am

      Coconut oil helps the cheesecake to set and keep it’s shape, you’d be better off just leaving it out then subbing with a liquid oil!

      Reply
  35. Jenine says

    December 4, 2017 at 4:48 am

    Hi! Super excited about this recipe- I have a vegan friend and my last attempt at making raw vegan was not a great success.
    This is probably a silly question- but do I just discard the water I used to soak the cashews in?
    Thank you!
    J

    Reply
    • Rachel says

      December 4, 2017 at 9:41 am

      Hi Jenine, yes you just discard the water. I hope this attempt is better than the last one! :)

      Reply
  36. RACHAEL THOMSON says

    December 4, 2017 at 9:54 pm

    can you use fresh blueberries? Im making it for christmas and there in season right now?

    this will be awesome for my sister as she has P.C.O.S and has a difficult diet to stick to.

    ★★★★★

    Reply
    • Rachel says

      December 5, 2017 at 10:14 am

      Hi Rachael, it won’t be as vibrant or flavorful with fresh blueberries since the freeze dried blueberries are more concentrated…it also might make the texture different. You certainly could do it, though!

      Reply
  37. Aditi says

    December 8, 2017 at 4:36 am

    Hi. Going to make the cheesecake this weekend. I am not vegan and not very keen on using coconut oil. Can I use butter instead?

    Reply
    • Rachel says

      December 8, 2017 at 9:14 am

      Hi Aditi, you could, but I’m not sure how it will taste since this recipe was developed using coconut oil. Try at your own risk!

      Reply
  38. Anita says

    December 11, 2017 at 3:35 am

    So delicious! Made a plain one topped with mango…so delicious Had to wrestle kids plus hubby to stop them eating it all in one sitting! Thanks for the recipe

    ★★★★★

    Reply
    • Rachel says

      December 11, 2017 at 7:41 am

      So thrilled to hear it was a hit! The mango on top sounds delicious. Thanks so much for your feedback, Anita.

      Reply
  39. Bridgette M Mongeon says

    December 20, 2017 at 8:23 am

    Would you mind listing the brands of your coconut milk and coconut oil that you use? Please. Thanks

    Reply
    • Rachel says

      December 20, 2017 at 1:20 pm

      Hi Bridgette, I’ve had success with a number of different brands. Thai Kitchen is always a good one for coconut milk, and I like Nutiva for coconut oil, though.

      Reply
  40. Ioana says

    January 15, 2018 at 3:12 am

    Would love to try this! Anyway you can share the ingredients in grams?
    Thanks!

    Reply
  41. Daniela says

    February 23, 2018 at 3:12 pm

    I made your cheesecake last night- It turned out pretty good!! Definitely room for improvement but everyone at the party was in love. I skipped the dried blueberries and just made two layers. I used a 12inch cake pan and doubled the recipe and it turned out great!

    ★★★★

    Reply
    • Rachel says

      February 23, 2018 at 10:06 pm

      Hi Daniela – thanks for your feedback, I’m glad you enjoyed it. I’m curious what you think could’ve used some improvement? The freeze-dried blueberries add a ton of flavor to this cake, so that could’ve been what you were missing out on.

      Reply
  42. Mardy says

    March 22, 2018 at 6:28 pm

    Hi Rachel

    I’m so excited to try this recipe next week for our family dinner! My husband is sensitive to chia seeds (makes him bloat), is there a chance I can substitute it for something else?

    We’re not vegans, I just use a lot of vegan dessert recipes for my mother in law who hates whole eggs. Also, can I substitute maple syrup for splenda or stevia? Since my in laws are both diabetic I want to try as much as I can to reduce all forms of sugar. Any help would be appreciated!

    Mardy

    Reply
    • Rachel says

      March 22, 2018 at 8:39 pm

      Hi Mardy, I hope you guys love it!! You can just skip the chia seeds – just know the top layer will melt into the others when it’s not frozen a little bit quicker, which just affects looks. I don’t use stevia or splenda or any sweeteners like that, so you’d have to just add them to taste while you’re making the filling. Hope this helps!

      Reply
  43. Chloe says

    March 28, 2018 at 9:51 am

    Thank you for this beautiful and delicious recipe! Note to makers: I doubled the recipe and used a 9″ spring form, which resulted in a height of about 3.5″. This does not sustain well outside the refrigerator for much longer than 20 minutes. I made it for an event and it slumped dramatically while on display. Anyone with experience with coconut milk/oil could have seen that coming but hope springs eternal… It still tasted great, just more like a cream pudding. It would be lovely as such in glasses, maybe with the nut mix on top or with a cookie. I will definitely make it again with that note in mind!

    ★★★★★

    Reply
    • Rachel says

      March 28, 2018 at 9:51 pm

      Thanks for sharing your helpful tips, Chloe! Love the idea of doing it in glasses if you’re planning on leaving it out for a long period of time. Appreciate your feedback, and so glad you enjoyed it.

      Reply
  44. Rana says

    April 15, 2018 at 5:50 am

    Hi, I made this recipe today and I must have done something wrong as the vanilla layer wasn’t very pleasant. It has a nutty / bland taste. I did soak the cashews overnight and used every recipe as mentioned. Could it be that I’m not blending my cashews enough? Or do I maybe need to add more of the maple syrup to sweeten It up? How creamy is it supposed to be?

    Reply
    • Rachel says

      April 15, 2018 at 4:46 pm

      Hi Rana, it should be very creamy with no chunks at all – it should be totally smooth and silky. If you’re used to sweeter desserts, you might want to add more maple syrup to taste, as mentioned in the 4th step. Without being in the kitchen with you, it’s hard for me to know exactly what went wrong, but hopefully, that helps you figure it out! Let me know if you have any other questions.

      Reply
  45. Katja says

    May 6, 2018 at 5:44 pm

    Made this cake today for my son’s 2nd birthday. My first try and it turned out to be perfect! It’s very creamy and delicious. Much better (and healthier) than a regular cheesecake.
    You have any idea why the purple layer turned out to be brown instead? I used dried freeze blueberries and everything as instructed..
    I wish I could attach the picture of my cake, it’s a work of art ;)
    Thank you for an amazing recipe!

    ★★★★★

    Reply
    • Rachel says

      May 7, 2018 at 8:49 am

      Hi Katja, so glad you enjoyed the recipe!! How odd that it turned brown, were the freeze-dried blueberries normal colored? I usually use the ones from Trader Joe’s or Natierra Superfoods and it’s always been a nice color. Not sure why that would be different for you. Wish I could see it too! If you post on Instagram, tag me so I can see :) thanks for sharing your feedback!

      Reply
  46. Soso says

    May 24, 2018 at 6:36 am

    Oh my frikkin god :D so tasty I had to keep myself from eating it when i made it, thank youuuu <3333

    ★★★★★

    Reply
    • Rachel says

      May 24, 2018 at 10:45 am

      So thrilled you’re loving it Soso! Thanks so much for your feedback :)

      Reply
  47. Stacey says

    June 26, 2018 at 8:36 am

    Love your cheesecake layer! I hope i could find your recipe sooner.

    ★★★★★

    Reply
    • Rachel says

      June 26, 2018 at 1:04 pm

      Thanks Stacey!

      Reply
  48. Monica says

    July 11, 2018 at 11:25 am

    So I made this yesterday for my son’s 1st birthday and I must say we absolutely love it! My 1 year old was stuffing his face with this cake. I’m so glad I found this recipe, I feel better for giving him this cake.

    Reply
    • Rachel says

      July 11, 2018 at 2:21 pm

      So thrilled to hear it was a hit for your son’s birthday – so glad he enjoyed it :) thanks so much for sharing your feedback, Monica!

      Reply
  49. Mihai says

    August 6, 2018 at 4:39 am

    Hello –

    I love this recipe and I would like to try it this week. I have a quick question about it. We live in Serbia so unfortunately there are no freeze-dried fruits around here to purchase. I do have in my freezer a lot of blueberries, that are in the NO FROST section of my freezer so they have no extra-frost except for the water that the fruits naturally have inside them. Would that be ok ? Is there a procedure for me to follow prior to adding them to the recipe ?

    Also there are no fresh blueberries here available at this moment, for the topping. We do have fresh blackberries and/or raspberries though. You think I could use those as a topping ? Or would this change the flavor too much ?

    Thanks so much in advance for your help !

    Kind regards,
    Mihai

    ★★★★★

    Reply
    • Rachel says

      August 6, 2018 at 8:18 am

      Hi Mihai! I haven’t tried this recipe with frozen blueberries, but you may want to cook them down a bit before using (create almost a jam by cooking them over the stove to make that extra water evaporate) or I fear it might make things a little watery. Feel free to follow up if you want more guidance on this! You can definitely use the fresh berries you have on hand for this cheesecake, or alternatively, you can just use fresh blackberries or raspberries in the filling (no need to cook down first) and for the topping, if you like those flavors! :) Hope this helps!

      Reply
  50. Ivy says

    August 12, 2018 at 8:09 am

    Hi Rachel,
    Your receipe looks delicious! I would like to make it, but feel nervous because I had made a similar recipe and I had problems with the cheese cake batter curdling.
    The batter was the same as your recipe, cashews, coconut oil and milk, lemon juice….
    What could have been the problem? Could it be that I didn’t shake my coconut milk before adding to the food processor? Or did I beat the batter for too long??
    Please help,
    Ivy

    Reply
    • Rachel says

      August 12, 2018 at 11:50 am

      Hi Ivy, I’m not sure since it doesn’t sound like you used my recipe and I can only speak for my recipes, of which I’ve never had that problem. Nothing should curdle in there and no one has ever told me that it has. If you blend long enough, it should be super creamy, smooth and thick – definitely not curdled. Hope you’ll try the recipe and won’t be dissuaded by the results you had with someone else’s. Good luck!

      Reply
      • Ivy says

        August 12, 2018 at 1:44 pm

        Thanks Rachel for your reply!
        Ok I will definitely try your recipe and let you know how it turned out :)

        Reply
  51. Neffy says

    August 23, 2018 at 10:06 pm

    Hello, I’m wondering if after freezing it and having it set if its okay to move it to fridge or if we should keep it in the freezer. Also how long can it be left out at room temp before melting? Thank you :)

    Reply
    • Rachel says

      August 24, 2018 at 8:52 am

      Hi Neffy, it should be just fine in the fridge! You can probably leave it at room temp for about an hour (as long as it’s not super hot out) before it gets super soft. Enjoy :)

      Reply
  52. Jacquelyn says

    August 31, 2018 at 4:33 pm

    Hey, do we need to soak the chia seeds at all before use?

    Reply
    • Rachel says

      September 1, 2018 at 8:46 am

      Nope!!

      Reply
  53. Diana Campos says

    October 3, 2018 at 8:38 am

    Absolutely loved this recipe ! It was easy to make and it turned out delicious .

    ★★★★★

    Reply
    • Rachel says

      October 3, 2018 at 8:51 am

      So thrilled you enjoyed it, Diana! Thanks so much for your feedback :)

      Reply
  54. Santie Roy says

    November 18, 2018 at 8:53 pm

    hi there,
    I’m very late to the party, but I’m curious as to whether this recipe freezes well? I’d like to make it in advance for Xmas. If it is freeze-able, do you have any tips on thawing?

    TIA xx

    Reply
    • Rachel says

      November 19, 2018 at 9:03 am

      Hi Santie, it freezes perfectly! Just wrap it up tightly in plastic wrap and/or a plastic zip bag so it’s not exposed to the freezer air to freezer burn. Hope this helps – enjoy!

      Reply
  55. Felicity Lewis says

    November 19, 2018 at 12:19 pm

    Hey I’m going to make this today and was wondering if I use powdered blueberries how much should I use? (I assume 1/4 cup is too much) and how long do the layers need in the freezer before adding the next one on top so they don’t mix? Thanks

    Reply
    • Rachel says

      November 19, 2018 at 5:39 pm

      Hi Felicity, I’d start with about 1-2 tablespoons, taste, and add more from there. It just needs to be firm enough so the top feels hard to the touch. Takes a a half hour or so in my freezer.

      Reply
  56. Neerja says

    November 28, 2018 at 9:25 pm

    Hello
    This looks absolutely divine! Quick question- do you add both layers at the same time or let the first layer set first over the base and then add the blueberry layer

    Many thanks

    Neerja

    Reply
    • Rachel says

      November 29, 2018 at 10:56 am

      Hi Neerja, either will work, but if you want a super clean division between the layers you can freeze for a little while between them!

      Reply
      • Anna says

        December 28, 2018 at 9:04 pm

        Hi Rachel
        What can I use instead of almond flour? My daughter is allergic to almonds. I need to use a GF flour.
        Any suggestion?

        Thank you

        Reply
        • Rachel says

          December 29, 2018 at 9:25 am

          Hi Anna, you can just use more pecans in place of the almond flour. Enjoy! :)

          Reply
  57. Anna says

    December 30, 2018 at 1:59 pm

    Hi Rachel
    I just made this cheesecake for tomorrow’s New Year party and can’t wait to try it. It was very easy to follow!
    One question. What would you recommend to use instead of cashews?
    No almonds because of allergies.

    Thank you

    ★★★★★

    Reply
  58. Diana z says

    February 20, 2019 at 6:44 am

    It came out splendidly! Thanks so much! It was a surprise bday cake for my boyfriend’s mother. She’s a vegan and didn’t even dream of a bday cake (Romania is not the best place to be vegan). She was thrilled…wish I could add some photos here. Thank you so much!

    Reply
    • Rachel says

      February 20, 2019 at 8:00 am

      So glad to hear that the cake was a hit!! Thanks for your feedback, Diana :)

      Reply
  59. Linda Palmer says

    March 3, 2019 at 4:12 pm

    I haven’t tried this yet — but I have a question. Is the pie really only 6 inches diameter? (6 inches across) That seems so tiny! And it serves 10 people? I’ve just never seen a pie so small. I was going to make it, but then when I saw it needed a 6 inch pan, I was very surprised. Sounds like it would serve 2 to 4 people. :)

    Reply
    • Rachel says

      March 4, 2019 at 8:42 am

      Hi Linda, yes it’s only 6 inches! It’s super rich because of the cashew base. You can always double it and put it in an 8″ pan if you’re worried about it not being enough, but I’ve never heard that complaint! It definitely serves more than 2 to 4 – you’d be VERY full if you ate half of it!

      Reply
  60. Rose Mary George says

    March 14, 2019 at 5:27 am

    Looks stunning!

    Reply
  61. Irina says

    March 18, 2019 at 7:12 am

    I am so in love with your recipes, they are beyond fantastic! So you think this could become a mango cheesecake if we replace blueberries with mango? I have been looking for a vegan mango cheesecake and this recipe looks delicious! Thank you so much!

    Reply
    • Rachel says

      March 18, 2019 at 10:02 am

      Hi Irina! Thanks for the kind words – so thrilled you enjoy my recipes. I think you could definitely convert this into a mango cheesecake! I’ve actually experimented with that before and using freeze-dried mangos didn’t give me the bold mango flavor I was looking for. You may want to try using about 1/2 of a super ripe & sweet mango instead of the freeze-dried mangos for the best flavor :) I’d taste after adding 1/2 the mango, and you can always add more for a bolder flavor. Enjoy!!

      Reply
  62. Marti Barrett says

    March 27, 2019 at 2:27 pm

    So many comments from people who haven’t even made the cheesecake is annoying… however
    I’d like to know, please, how long this can be kept out of the fridge. I would like to make it to take to a dinner at my vegan daughter’s house. If I remove from freezer and place in portable chiller for approx 2 hours travel, will it all turn to mush?
    Thanks,

    Reply
    • Rachel says

      March 27, 2019 at 5:23 pm

      It should be fine as long as you keep it cool. I would make sure it’s fully frozen when you leave, and in a cooler, it should stay cool enough for the drive. Maybe use an ice pack underneath the cheesecake in the cooler if you want to be safe. Just don’t leave it in a hot car unattended, or it will begin to melt. I would recommend putting it back into a fridge or freezer when you arrive! Enjoy, Marti! :)

      Reply
  63. Helen says

    April 2, 2019 at 1:19 am

    I’m planning on making this for a dinner party this weekend. A 6 inch tin is quite small, right? Have you ever doubled the quantities and made in a bigger tin?

    Reply
    • Rachel says

      April 2, 2019 at 10:45 am

      Yes, it is pretty small, but the cheesecake is rich! You can definitely double the recipe and put it in a 8″ pan instead :)

      Reply
  64. Keely says

    April 14, 2019 at 4:26 pm

    Hi I am currently making this, how long do I set the cheescake in the freezer before I pour the other blueberry third layer on to it? then how long to set overall?

    thank you

    ★★★★★

    Reply
    • Rachel says

      April 15, 2019 at 7:14 am

      Hi Keely, you let it chill until the layer below is firm, usually around an hour. It’s about three hours to set overall. This will depend on the conditions of your freezer.

      Reply
  65. Anita Amit says

    April 15, 2019 at 7:14 am

    Just tried it and it turned out SO GOOD! thank you so much for getting it right and sharing! :)

    ★★★★★

    Reply
    • Rachel says

      April 15, 2019 at 7:19 am

      So thrilled you’re loving it, Anita!!

      Reply
  66. Timea says

    April 16, 2019 at 8:38 am

    I’ve just put it in the freezer. The colours are so nice, can’t wait to try it out :) Due to coconut oil, would it be possible to store the cake in the fridge after 3 hours freezing time? I’d serve it tomorrow and the day after and it’d be difficult to get only two slices out of the form. What do you think?

    Reply
    • Rachel says

      April 16, 2019 at 12:22 pm

      Hi Timea, you can definitely keep it stored in the refrigerator. Enjoy!

      Reply
  67. Judy Dubas says

    May 11, 2019 at 7:43 pm

    Trying your recipe today it looks great. I had to make mine a swirl because the first layer didn’t set in the time it took me to make the second layer. Could I put the mixed second layer in the fridge while giving the first layer more time to firm up? Also instead of maple syrup could I use honey? Thanks again for sharing your recipe!

    ★★★★★

    Reply
    • Rachel says

      May 13, 2019 at 2:20 pm

      Hi Judy, do you mean storing the cheesecake filling you haven’t added yet in the fridge while the bottom layer hardens? You could – but the coconut oil will begin to harden, so it will be thicker and more difficult to spread. You can definitely use honey instead of maple syrup. Hope this helps, and that you love the recipe!

      Reply
  68. OMAR SARA says

    June 14, 2019 at 12:02 am

    I am so in love with your recipes, they are beyond fantastic! Thanks

    ★★★★★

    Reply
    • Rachel says

      June 18, 2019 at 11:09 am

      Thank you so much!!

      Reply
  69. Tatum says

    August 1, 2019 at 11:50 am

    I have a quick question! I was planning on making this last night so yesterday afternoon (around 12:30pm) I began soaking the cashews in cold water. I have a 14 month old and needless to say even my best laid plans don’t always work out lol. So now these cashews have been soaking for a day! Is that too long to have them soak? Will this have to be taken off the menu for tonigh?

    Reply
    • Rachel says

      August 2, 2019 at 8:19 am

      Hi Tatum, I would taste one of them to test! If it’s mealy and kinda grossly textured, they might not be the greatest. But if you drain and rinse and it just tastes like a soft cashew, they’ll probably be fine :)

      Reply
  70. Melanie says

    November 5, 2019 at 6:15 pm

    Hello,

    I would like to make this recipe for my husband’s birthday as I fell in love with the simple ingredients. I would like to make this into a 9″ cake instead since we will have 10-12 guests. Should I double the recipe in order for it to fit in a 9″ springfoam pan? Also, will it taste the same wihtout ruining the taste? Please let me know your thoughts.

    Reply
    • Rachel says

      November 6, 2019 at 7:53 am

      Hi Melanie, I would definitely double the recipe to fit into a 9″ pan or it will end up very thin. You may need to make the filling in two batches to help it blend easier, depending on the size of your blender (I’d do one regular vanilla batch for the first layer, and then a blueberry batch, instead of dividing the filling each time). Hope this helps! Let me know if you have any other questions.

      Reply
  71. Ara says

    May 29, 2020 at 10:48 pm

    This is such a stunner, Rachel! Can I ask how I can make this on a 10-inch springform pan? Thank you!

    Reply
    • Rachel says

      May 31, 2020 at 12:38 pm

      Hi Ara, you’d need to at least double the recipe for a pan that big…maybe even 2 1/2 or 3 times since the surface area of a 10″ pan is about 3x the surface area of a 6″ pan. Otherwise, it will turn out pretty thin! I hope this helps.

      Reply
      • Rachel says

        May 31, 2020 at 12:39 pm

        If you have an 8×8″ square pan, you can also use that with the recipe as-is.

        Reply
  72. Mark Undercoffer says

    October 4, 2020 at 6:53 pm

    I made your Paleo /Vegan gluten free layered blueberry cheesecake . I finally found a 6″ springform at the 3rd place I tried. A party/craft store here in Reno Nv. I posted a picture on FB. with” recipe courtesy of https://www.bakerita.com” It got so many OMGs and WOWs from every person on my friends list plus . My daughter saw it and phoned me right away to save her a slice, and was at my house the next night. She knows I love to cook and was going on a women’s retreat/pot-luck and asked me for a portable dinner idea . I said” How about a dessert ,instead of an entree . Well I went and bought a 10 inch springform Thursday, doubled the recipe, and got a styrofoam box from Sierra Gold Fish market then a block of Dry Ice from Raleys and sent her on her 2 hour car ride with another beautiful cake to share with the 20 girls going to the same retreat. I haven’t got a response on how they liked it yet. I know they had to absolutly love it. Anyway… The 6″ one I first made had only one slice left last evening. So Today Saturday I made another 10 inch still in the freeze mode now,4:32 PM . It is for me and my girlfriend to enjoy for days to come. A Restaurant here in Reno “Great Full Gardens” makes some raw cakes similar to yours and charges 10$ a slice. Now I know why. Buying all the organic ingredients for a doubled recipe and the labor of love makes it worth every cent. Mmmmmmmm. Thank you for freely sharing your amazing dessert dish. I’ve been doing the paleo lifestyle for 3 month now and was craving something sweet for that long. Lost 45 lbs so far too.

    ★★★★★

    Reply
  73. Liisa says

    October 24, 2020 at 8:21 am

    My comment is about the crust right now since I don’t have dried blueberries yet but did make the crust for another recipe. This is an incredibly delicious crust that deserves its own standing ovation! Amazing flavor that almost steals the show. It’s our new go-to whenever a crumb crust is required. Thank you for sharing.

    Reply
    • Bakerita | Rachel Conners says

      October 25, 2020 at 3:26 pm

      So glad you’re loving the crust, Lisa! Thanks for your feedback :D

      Reply
  74. Lily says

    November 24, 2020 at 9:48 am

    I’ve used several different recipes for Paleo cheesecake and liked them just fine. This recipe however, takes the cake and surpasses them all by far!! The texture and flavors come together for the most delicious cheesecake ever!! My search is over, thank you so much for sharing your recipe!

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      November 24, 2020 at 9:55 pm

      I’m so glad you love the cheesecake, Lily!!! Thanks so much for your feedback :D

      Reply
  75. Marci says

    December 25, 2020 at 7:32 am

    Unfortunately I had to leave out the freeze dried blueberries. Still awesome. Next time with the freeze dry blueberries it will be insanely good.

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      December 26, 2020 at 6:18 pm

      Yay, thank you so much for letting me know how this recipe turned out for you, Marci. I’m so happy you loved it!

      Reply

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double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖

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