No-Bake Layered Blueberry Cheesecake (Gluten-Free, Paleo + Vegan)
This no-bake Layered Blueberry Vegan Cheesecake is simple to make, Paleo and gluten-free, and a total stunner! Made with soaked cashews and full-fat canned coconut milk, the cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. The date-based cheesecake crust is also gluten-free.
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 cheesecake recipes are my new favorite thing. While I’ve always loved a good no-bake dessert recipe, the love affair with cheesecakes *specifically* began when I realized how beautiful and photogenic they can be after photographing this raspberry cheesecake for my friend Monica, and then this citrus-topped lemon cheesecake stunner. I think this blueberry version is my latest favorite though. Not only is it so pretty with those layers, but it tastes ridiculously good.
I also have some fabulous no-bake vegan cheesecakes in my best-selling cookbook, Bakerita! Mocha chip cheesecake or salted caramel cheesecake, anyone?! Both recipes are in the book :D
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.
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.
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.
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.
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.
Want more vegan paleo cheesecake recipes?!
- No-Bake Vanilla Bean Cheesecake
- Vegan No-Bake Mint Chip Cheesecake
- No-Bake Chai Cheesecake Bars
- Strawberry Shortcake Bars
This No-Bake Layered Blueberry Vegan Cheesecake is simple to make, Paleo and gluten-free, and a total stunner! Made with soaked cashews and full-fat canned coconut milk, the cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. The date-based cheesecake crust is also gluten-free.
For the crust
- ½ cup (65g) raw pecans
- ½ cup (48g) almond flour
- 2 pitted dates
- 2 tablespoons (25g) coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
For the cheesecake
- 2 cups (240g) raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
- ½ cup (114g) canned coconut milk, shaken
- ¼ cup (50g) coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
- ⅓ cup (111g) pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
- ¼ cup (10g) 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
- 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.
- 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.
- 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.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
- 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.
- Add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
- 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.
- 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.
- You can let thaw for about 20 minutes from frozen at room temperature, or for the best texture, transfer to the refrigerator at least an hour before serving. Store in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.
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!
Keywords: blueberry cheesecake, vegan cheesecake, no-bake, gluten-free crust, gluten-free cheesecake