This Paleo Vegan Blueberry Cheesecake is incredibly refreshing, naturally sweet and extra smooth and creamy. This raw blueberry cheesecake is super easy to make and no bake! It is perfect for summertime. This cheesecake is a showstopper!

Check out these Vegan Cheesecake Bars too!

Vegan Blueberry Cheesecake on a white plate.

Why This Recipe Works

This cheesecake is a regular occurrence in the warmer months. Here is why this blueberry lover raves about this cheesecake:

  • This raw blueberry cheesecake requires no baking time.
  • This cheesecake is Vegan; no need to worry about room temperature cream cheese or eggs!
  • The soaked cashews make this cheesecake extremely smooth and creamy.
  • This gluten free dairy free cheesecake is a great dessert to serve to a crowd. Not only is it stunning, but it’s allergy friendly and always a hit!
Raw blueberry cheesecake on a white stand.

Recipe Steps

Step 1

First, line the bottom of an 8 inch springform pan or cheesecake pan with parchment paper.  Set aside.

Step 2

Make the bottom crust first.  Add all ingredients to a high powered blender and blend until combined.  Mixture will be crumbly and nuts broken up. Press this mixture into the bottom of your springform pan and set aside.

Step 3

To make the cheesecake filling, add all ingredients (EXCEPT blueberries) to a clean blender and blend until smooth.  You may have to stop and scrape down the sides of the blender with a spoon or spatula.  Keep blending until smooth and uniform.  Pour HALF of this mixture down into springform pan.

Step 4

Add the blueberries to the remaining half of the cheesecake mixture that’s still in the blender.  Blend until smooth.  Pour this on top of first cheesecake layer in pan.  Place covered in freezer while you make the topping.

Step 5

To make the topping, simply blend the ingredients together.  Pour this over cheesecake layers.  Freeze for at least 2 hours until frozen through.

Step 6

To serve, allow cheesecake to thaw on the countertop for 5-10 minutes before cutting into.  Store leftovers covered in the freezer for best results.

A slice of Vegan blueberry cheesecake on a white plate.

Expert Tips

Follow these tips for how to make the best raw cheesecake:

  • Soak cashews for at least 6 hours. I typically soak them in a bowl of water overnight.
  • Once cashews are soaked, rinse and pat dry before using.
  • Freeze each layer before adding the subsequent layer.
  • Freeze this cheesecake completely before slicing and serving.
  • Thaw on the countertop for 5 to 10 minutes or until you’re able to cut through it.

Frequently Asked Questions (FAQs)

Can you eat raw cheesecake?

Traditional cheesecake cannot be eaten raw. Usually, cheesecake contains cream cheese and/or eggs. This Vegan blueberry cheesecake is completely safe to eat raw!

What makes this cheesecake Vegan?

This cheesecake is made with all Vegan and dairy free ingredients. The soaked cashews are used in place of cream cheese. In addition, this cheesecake is gluten free and dairy free.

What is Vegan cheesecake made from?

This Vegan cheesecake is made with soaked cashews instead of cream cheese.

How do you make blueberry cheesecake from scratch?

This blueberry cheesecake is made from scratch. Follow the recipe steps for the best raw blueberry cheesecake!

A piece of raw blueberry cheesecake on a white plate.

You May Also Like

If you make this recipe, I’d love to see it! You can find me on Instagram, Facebook, and Pinterest. I’d love for you to follow along!

Sweet Addison's cookies
Vegan Blueberry Cheesecake on a white plate.
At a Glance:
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes

Get the Recipe: Paleo Vegan Blueberry Cheesecake

This Paleo Vegan Blueberry Cheesecake has the best layers and flavors! The bottom crust is crispy, chewy and hearty. The cheesecake layers are extremely smooth and creamy. A little blueberry topping is sweet and delicious!
5 from 9 votes
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Ingredients

12 servings

Bottom Cheesecake Crust

  • 3/4 cup nuts
  • 3/4 cup almond flour
  • 4 dates, pitted
  • 3 tbsp coconut oil, room temperature
  • squeeze lemon juice

Cheesecake Layers

Blueberry Topping

  • 1 1/4 cups fresh blueberries
  • 1 tbsp poppy seeds
  • 1 tsp lemon juice

Instructions 

  • First, line the bottom of an 8 inch springform pan with parchment paper. Set aside.
  • Then, make the bottom crust. Add all crust ingredients to a blender and blend until combined. Mixture will be crumbly.
  • Press this mixture into the bottom of the lined pan. Set aside.
  • To make cheesecake filling, add all ingredients (except blueberries) to a clean blender. Blend until smooth. Scrape down the sides of the blender with a spatula and continue blending until smooth.
  • Next, pour HALF of this mixture onto bottom crust in pan. Place pan in freezer.
  • Then add blueberries to the remaining half of the cheesecake mixture that's in the blender. Blend until smooth.
  • Pour this mixture into the pan. Place back in freezer.
  • To make the topping, blend the topping ingredients together. Then, pour this into the pan.
  • Freeze for at least 2 hours or until completely frozen.
  • To serve, allow cheesecake to thaw on the countertop for 5 to 10 minutes or until able to cut through.

Notes

  • Soak cashews at least 6 hours.  Then, rinse and pat dry before using.
  • The crust will be crumbly.  Press this mixture into the springform pan in one even layer.
  • I used a mixture of pecans and walnuts for the crust.
  • Freeze each layer before adding the next layer on top.
  • Freeze completely through before slicing and serving.
  • Store leftovers in the freezer for up to 1 month.
  • Thaw for 5 to 10 minutes on countertop before eating.
Calories: 396kcal, Carbohydrates: 22g, Protein: 9g, Fat: 33g, Saturated Fat: 14g, Sodium: 6mg, Potassium: 328mg, Fiber: 4g, Sugar: 9g, Vitamin A: 12IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 3mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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