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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
How do you make a vegan cheesecake?
If you’ve had a vegan, cashew-based cheesecake – 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. The raw cashews are soaked in water, which helps them blend into a luxuriously creamy cheesecake base that is so delicious!
For the crust
We use a simple pecan & date-based crust for this recipe. It’s lightly sweetened with the dates and flavored with cinnamon, which pairs so well with the blueberry flavors in the filling. The crust is lightly sweet, chewy, and crunchy!
If you don’t have or don’t like pecans, any other nut or seed will work here too.
How to make vegan blueberry cheesecake filling:
To start, soak the cashews for 8 hours. They’ll become incredibly soft and creamy, and the soaking will help them blend easily into the most luxurious, creamy filling you can imagine.
- Raw Cashews: These are the stars, and they’re what give us an ultra-luxurious creamy cheesecake filling.
- Full-fat Canned Coconut Milk: for extra creaminess and to help our cashews blend smoothly.
- Coconut Oil: I like using refined coconut oil for no coconut flavor. Don’t substitute this with another oil—the solidifying properties of coconut oil help the cheesecake hold its shape.
- Maple Syrup: our sweetener of choice! Any liquid sweetener you love will work.
- Lemon Juice: adds a cheesecake-y tang.
- Vanilla Extract
- Freeze-Dried Blueberries: for that vibrant blue color and flavor!
All together, these make a pretty damn close replica of the cheesecake you know and love.
This one removes all 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 vegan and paleo cheesecake will certainly satisfy that cheesecake craving.
What gives the blueberry flavor?
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 no extra moisture. It’s important you use freeze-dried blueberries; otherwise, the flavor won’t be as strong, and the texture will be off.
How to assemble blueberry vegan cheesecake
The freeze-dried blueberry cheesecake layer is spread over the first creamy vanilla layer. Then, it all goes into the freezer to harden up while you make the final layer.
We add a final burst of blueberry layer with a quick blueberry jam-like topping. It helps brighten up the richness of the cashew-based layers. There’s no sweetener! To make it, blend blueberries with a touch of lemon juice and chia seeds to help thicken it up.
This no-bake layered blueberry cheesecake is definitely going to be a new favorite around here. The rich and creamy cheesecake layers are hard to resist —especially once you add the tangy, jammy blueberry topping!
How to store no-bake vegan blueberry cheesecake:
You can store this vegan cheesecake in the refrigerator or freezer. It will keep in the refrigerator for one week or in the freezer for at least six months!
Store it in an airtight container to ensure it lasts and doesn’t absorb other odors from the refrigerator or freezer.
To serve from frozen, let it thaw at room temperature for about an hour or overnight in the refrigerator. This will help it soften to a delicious, creamy consistency you’ll love.
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
Layered Blueberry Vegan Cheesecake (Paleo)
Ingredients
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
Instructions
- Grease a 6” springform pan with coconut oil, or line an 6-inch 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.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
- 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.2 cups (240g) raw cashews, ½ cup (114g) canned coconut milk, ¼ cup (50g) coconut oil, ⅓ cup (111g) pure maple syrup, 2 tablespoons fresh lemon juice, 1 tablespoon vanilla extract
- 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. If you want super clean layers, let it freeze for about an hour or until firm before adding the blue layer on top.
- Add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.¼ cup (10g) freeze-dried blueberries
- 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.1 cup fresh or frozen blueberries, 1 tablespoon fresh lemon juice, 1 tablespoon chia seeds
- 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.
Notes
Tips & FAQs
- 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 and may need to blend for longer, but it will do the trick!
- If you want to use an 8″ springform pan, you’ll want to double the recipe.
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!
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!!
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,
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! :)
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?
Yes, it is pretty small, but the cheesecake is rich! You can definitely double the recipe and put it in a 8″ pan instead :)
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
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.
Just tried it and it turned out SO GOOD! thank you so much for getting it right and sharing! :)
So thrilled you’re loving it, Anita!!
Hey Rachel, if i only have an 8inch pan, how much would i have to increase quantities by?
You can 1.5x the recipe for an 8 inch pan :)
super, thank you!
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?
Hi Timea, you can definitely keep it stored in the refrigerator. Enjoy!
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!
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!
I am so in love with your recipes, they are beyond fantastic! Thanks
Thank you so much!!
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?
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 :)
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.
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.