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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.
This is such a stunner, Rachel! Can I ask how I can make this on a 10-inch springform pan? Thank you!
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.
If you have an 8×8″ square pan, you can also use that with the recipe as-is.
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://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.
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.
So glad you’re loving the crust, Lisa! Thanks for your feedback :D
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!
I’m so glad you love the cheesecake, Lily!!! Thanks so much for your feedback :D
Unfortunately I had to leave out the freeze dried blueberries. Still awesome. Next time with the freeze dry blueberries it will be insanely good.
Yay, thank you so much for letting me know how this recipe turned out for you, Marci. I’m so happy you loved it!
This is perfect in every way! I made it for my boyfriend’s birthday last week. We ate half of it that night and the 2nd half the next night, and are still talking about it so are going to make it again this week :) It’s going to be a staple for us for sure. Thanks so much for this gorgeous and equally delicious recipe!
This makes me so happy, Amy! I’m so glad you and your boyfriend are loving this recipe so much.
This is AMAZING!!! Our friend’s favorite dessert is cheesecake but he hasn’t had any in so long because he had to get off dairy. He was so happy and couldn’t believe it didn’t have real cream cheese. I will be making this again! I had to use freeze dried strawberries instead of blueberries and I added a few raspberries and a little of our pink probiotic drink mix for color plus it added even more fruity flavor. Love it!
Can we use fresh blueberries?
Hi Lise, the flavor and color won’t be as concentrated as using freeze-dried, and the blueberry layer will likely be a bit icier because it’s adding extra liquid, but it will work.
This is AMAZING!!! Our friend’s favorite dessert is cheesecake but he hasn’t had any in so long because he had to get off dairy. He was so happy and couldn’t believe it didn’t have real cream cheese. I will be making this again! I had to use freeze dried strawberries instead of blueberries and I added a few raspberries and a little of our pink probiotic drink mix for color plus it added even more fruity flavor. Love it!
Planning to try this recipe for my Mama’s birthday, she loves blueberry cheesecake but I don’t have access to freeze-dried blueberries, do you think frozen blueberries will work? Thanks!
Hi Alexandra, yes they will but the color will be a little less bright, and that layer may be a bit icier because of the added water. Thawing and draining can help that slightly, as can cooking them down a little bit to concentrate the flavor/color if you want to take an extra step. Hope it’s a hit!