Back to all recipes

No-Bake Vegan Blueberry Cheesecake

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.

Courtesy of Bakerita

Servings: 10 slices

Prep time: 45 minutes

Passive time: Soak cashews preferably overnight


1/2 Cup
raw pecans*
1/2 Cup
almond flour*
pitted dates*
2 Tbsp
coconut oil*
1 tsp
1/4 tsp
sea salt*
2 Cups
raw cashews*
soaked in cold water for at least four hours or preferably overnight (see Notes)
1/2 Cup
coconut milk
1/4 Cup
coconut oil*
melted and cooled
1/3 Cup
pure maple syrup
2 Tbsp
fresh lemon juice
1 Tbsp
pure vanilla extract*
1/4 cup
frozen blueberries*
or fresh
1 Cup
frozen blueberries*
or fresh
1 Tbsp
fresh lemon juice
1 Tbsp
chia seeds*


  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 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 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 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.

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!

*Available at nectarina

Sign up for regular Nectarina updates.
Don't miss out!