Blueberry Cheesecake! Vegan and Fabulous!

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Celebrate the weekend with this blueberry cheesecake! Enjoy the flavor of vegan fabulous!

Did you know? Cashews are cholesterol free, an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc. Yep. So good!

Blueberry Cheesecake! Vegan and Fabulous!


Crust Ingredients

  • 1½ cups raw or toasted hazelnuts
  • 1/3–½ cup Medjool dates, pitted
  • 2 tablespoons coconut oil, room temp
  • 1 pinch sea salt

Filling Ingredients

  • 3 cups raw cashews, soaked 4 hours or overnight, rinsed and drained
  • ½–¾ cup fresh lemon juice
  • ½ cup raw agave or maple syrup
  • 1/3–½ cup coconut oil, warmed to liquid in a hot water bath
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 3 cups blueberries, fresh or frozen defrosted
  • 2 tablespoons blueberry powder, optional
  • 1/2 teaspoon cinnamon
Total Time

Prep Time

35 min


1. Blend the crust ingredients together in a food processor until it starts to stick together starting with 1/3 cup of the dates. Add extra dates only if needed. Press the crust evenly into the bottom of a 9-inch, parchment lined, springform pan to about ¼ inch thickness. Set aside while you make the filling.

2. In a high-speed blender, blend together cashews, agave or maple syrup and the lemon juice until creamy and smooth, scraping down the sides occasionally if necessary. Add the coconut oil, vanilla, and sea salt and continue to blend until mixture is well combined. The consistency will be similar to a thick pudding.

3. Use a spatula and pour 2/3rds of the filling on top of the crust and smooth evenly, cover the pan with a lid or plastic and place in the freezer on a flat surface for approximately 2 hours or until semi-frozen.

4. With the remaining cashew blend, add the blueberries and blueberry powder if using and blend until smooth and creamy. Set aside until the first layer of the cheesecake is firm enough to let the blueberry layer stay on top.  At that time carefully pour or spoon over and smooth evenly. Cover the cheesecake and place in the freezer on a flat surface for an additional 2 hours or until frozen throughout.

5.  When ready to serve, remove the cheesecake from the pan and let stand at room temp for 5-10 mins then garnish as desired and slice into 12 pieces.  Return any leftovers to the freezer or fridge until you are ready to enjoy again.  This delish cake will keep up 2-4 weeks if well wrapped. 

Blueberry Compote

Cook the berries and cinnamon over medium heat in a small saucepan until boiling, reduce heat to simmer and continue to cook until the berries are thickened to coat the back of a spoon. Remove from heat; add a touch of agave, maple, or coconut syrup to sweeten to taste along with an oz. of amaretto or orange liqueur if desired.

Let cool and then puree ½ of the mixture if desired and chill.  When you are ready to serve your cake, spread the thickened coompote evenly over the entire cake, garnish as desired and relish in this delish dessert.


Substitute almonds or pecans for hazelnuts if desired

The cake is best made in a high-speed power blender. If making this in a food processor, be patient and blend for a few minutes at a time until the cream is smooth and silky. The results won’t be as creamy, yet it’s still so good.

Blueberry Cheesecake! Vegan and Fabulous!

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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