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The best vegan blueberry cheesecake

Learn how to make the best vegan cheesecake! This no-bake blueberry cheesecake dessert has what it takes; it's creamy and smooth - thanks to the cashews and coconut cream and 100% vegan. The nut-date base requires only three ingredients, and the entire cheesecake recipe is super-easy to pull off. Yes, it's gluten-free too!



Vegan cheesecake base:

  • 2 cups almonds plain
  • 1 cup pecans plain
  • 11 Medjool dates extra large, soft
  • 1/2 teaspoon coconut oil for brushing springform pan to line with parchment paper

Blueberry cheesecake filling:

  • 4 cups cashews plain, soaked overnight
  • 2 cups coconut cream thick. Place in the fridge overnight to thicken further
  • 2 cups wild blueberries frozen
  • 1/2 cup maple syrup


Vegan cheesecake base:

  1. Make the nut-date base: In a large food processor, add almonds, pecans and Medjool dates and process until it transforms into very fine crumbs and begins to come together. 
  2. Prepare a 9-inch springform pan by oiling the base and side with a brush and lining with parchment paper.
  3. Using your hands, press the nut-date mixture, and spread the base evenly around the pan. Come up the sides ever so slightly and place in the freezer.

Blueberry cheesecake filling:

  1. To a large heavy-duty high-speed blender, blend the soaked cashews, coconut cream, frozen blueberries and maple syrup until smooth. 
  2. Pour the smooth blueberry cheesecake filling over the base and spread it evenly. You can use a spatula for this. Freeze for three hours. 
  3. After three hours of freezing, the blueberry cheesecake will be nice and firm. You'll want to let it thaw for 15-20 minutes before removing it from the pan and serving - it's easier to slice that way and will be creamy and velvety. Decorate with fresh blueberries and blackberries (optional)