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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)

Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 10 slices
Calories 367 kcal
Author Rachel Conners

Ingredients

For the crust

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)
  • 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.

Recipe 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!

Nutrition Facts
No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)
Amount Per Serving (1 slice)
Calories 367 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Sodium 64mg3%
Potassium 295mg8%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 13g14%
Protein 7g14%
Vitamin A 15IU0%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.