No-Bake Blueberry Cheesecake

12 680 320
Ingredients Minutes Calories
Prep Cook Servings
11 h 20 min 0 min 12
No-Bake Blueberry Cheesecake
Health Highlights


2 cup Cashew nuts, raw (filling)
1 whole lemon(s) Lemon juice (filling)
1/2 tsp Stevia sweetener, powder (filling)
6 tbsp Coconut oil (filling)
1/2 tsp Vanilla extract, pure (filling)
1 1/2 cup Blueberries (filling)
1/2 cup Medjool date (base)
1 cup Pecans (base)
1/2 cup Coconut, shredded, unsweetened (base)
1 dash Stevia sweetener, powder (base)
1 dash Salt (base)
2 tsp Water (base)


Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.

To make the base, place the dates, pecans, shredded coconut, stevia, and salt in a high-speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The gluten free base is ready when you can roll it into a ball that stays together.

Press the gluten free base mixture into a 7″ springform pan. Place it in the freezer and chill while you prepare the raw blueberry cheesecake filling.

To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high-speed blender or food processor and process until silky smooth.

Remove the chilled gluten free base from the freezer and top with 2/3 of the vegan cashew cream cheese and return to the freezer to set.

Add 1 cup of blueberries to the remaining raw cheesecake filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours.

Before serving, defrost the raw blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 cup of blueberries.

Nutrition Facts

Per Portion

Calories 320
Calories from fat 228
Calories from saturated fat 80
Total Fat 25.3 g
Saturated Fat 8.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 9.4 g
Cholesterol 0
Sodium 53 mg
Potassium 281 mg
Total Carbohydrate 19.3 g
Dietary Fiber 3.2 g
Sugars 10.7 g
Protein 5.3 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 1.0

Energy sources