No-Bake Blueberry Cheesecake: Vegan, Gluten-Free, Raw!

This was a request: “Make something blueberry”.  Requests from friends are great because they not only give me an idea what people like but gives me a reason to create something I might not have normally thought of.  This delicious blueberry cheesecake is not only dairy-free/vegan but happens to be gluten-free and raw as well.

Blueberries are one of the most accessible and well-known superfoods, and eating them in raw form in a dessert like this is a great excuse to eat more of them!  Featuring a date and nut crust, the entire dessert is entirely no-bake.

vegan raw gluten-free no-bake blueberry cheesecake

Ingredients

Crust Group

  • 1/2 c pecan halves
  • 1/2 c raw sunflower seeds
  • 1 TBS cacao powder
  • 3/4 c packed dates

Filling Group

  • 1 1/2 c cashew pieces
  • 1 c almond milk
  • 1/2 c virgin coconut oil
  • 2 TBS agave nectar
  • 2 TBS ground up flax seeds
  • 1/2 tsp almond flavoring
  • 1 TBS lemon juice

Top Layer Group

  • 3 c blueberries
  • 2 TBS chia seeds
  • 2 TBS agave
  • 1 TBS water

Instructions

  • In a food processor, combine all of the ingredients in the crust group.  Pulse until the pieces are very small and start to stick together.
  • Press the crust group mix into the sides and bottom of a 9″ round pie pan.  The pieces should stick together nicely; pat down firmly to create the crust.  Set aside.
  • If your coconut oil is rock hard, gently warm it slightly until it is soft or liquidy.
  • Now, in a blender, combine all of the ingredients in the filling group.  Blend VERY thoroughly – this mixture must be very smooth.  Pour the mixture gently on top of the crust mixture.
  • While the cheesecake is chilling, prepare the top layer: Combine all of the ingredients in the top layer group in a blender, blend until smooth.
  • Take a few spoonfuls of the top layer mixture and drop them into the cheesecake.  Gently swirl them into the cheesecake with a knife to incorporate a touch of blueberry into the creamy layer.
  • Put the cheesecake into the freezer for about 20 minutes, or until firm.
  • Pour the remaining blueberry top layer on top of the cheesecake, and top as desired!
  • Some great topping ideas include:
    • White chocolate chips
    • More blueberries
    • Shredded coconut
    • Cashew pieces

What’s your favorite topping for this blueberry cashew cheesecake?  What kind of event would YOU want to bring this to?

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