This no-bake vegan blueberry cheesecake will melt in your mouth. It’s creamy, rich, sweet, and fruity. The recipe is plant-based (dairy-free, egg-free), gluten-free, easy to make and almost raw! Inspired by

Raw Vegan Blueberry Cheesecake

Prep Time 45 minutes
Total Time 45 minutes
Cuisine Dessert
Servings 6 mini slices


  • 1/3 cup (60 g) nuts of choice
  • 8 small soft (60 g) dates
  • 2/3 cup (100 g) cashews
  • 1/3 cup + 1 tbsp (100 g) coconut yogurt
  • 3 tbsp (60 g) agave syrup or maple syrup
  • 1/4 cup (60 ml) coconut milk or almond milk, soy milk etc.
  • 1 cup (150 g) blueberries + more for decoration
  • 1 tsp maqui berry powder (optional)


  • Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.
  • Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.
  • Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender.
  • Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.
  • Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour
  • Pour the purple cream on top and freeze again for half an hour.
  • Finally, add the remaining light cream on top and decorate with some blueberries.
  • Freeze again for at least 3 hours (or overnight)
  • Let the cake thaw before you enjoy it.


Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.