Best, no bake, raw vegan blueberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh blueberry topping really takes it over the edge. How about that creamy texture?- Sign me up, please!
A raw vegan blueberry cheesecake recipe that outshines the rest!
I absolutely love that the Summer months are here because I am making all of the refreshing and creamy desserts over here! This cheesecake tastes like it has been sent from the heavens.
I decided to use macadamia nuts in the crust, which makes for a deliciously fatty and luscious texture that will not disappoint!
The blueberry layer on top is so darn refreshing thanks to the fresh squeezed lemon juice and tinge of blackberries I’ve added in.
You can get as experimental as you want and use other types of berries if you’d like! I like to live dangerously through you, so get as creative as possible would ya?
No bake goodness coming up with this vegan blueberry cheesecake
You know what my favorite part about making “cheese” cakes like this is? It’s the fact that it doesn’t need to spend any time in the oven!
This raw vegan blueberry cheesecake only takes about 20 minutes to prepare and the rest of the time, you’re just waiting for everything to set in the freezer.
During the hottest months of the year, I like to spend as little time in the kitchen possible, especially if I’m going to be making dessert. I’m a baked good fiend, don’t get me wrong, but in the summer I do not want to turn on the oven okay?
That’s why this raw vegan blueberry cheesecake is a winner, winner!
You don’t need to bake it. And it’ll taste 100x more refreshing and delicious than any traditional cheesecake you’ve had!
Beet powder- a secret ingredient in the vegan blueberry cheesecake!
The not to secret ingredient that I added to the paleo blueberry cheesecake is beet powder! What’s incredible about this stuff is that 1 tablespoon of it amounts to 3 real beets!
Beet powder is so dang versatile. Aside from including it in this recipe, I have:
- Mixed it with water to make natural food dye
- Added it to smoothies & yogurt for an extra boost
- Turned up the color and vibrance in homemade sauces
… you get the picture!
As I mentioned earlier, if you feel like going outside of the box and getting creative with this recipe, you absolutely can! I decided to use blackberries and blueberries because well… I haven’t yet!
I’ve made a few different mixed berry desserts and have done an Easy Vegan Raspberry Cheesecake, but I wanted to make something with fresh blueberries because they were in surplus at my local market!
I’m so excited to start sharing more and more recipes like this all Summer long. I’m going to continue to steer clear from using the oven… who’s got time for that in this heat? I want you to spend your Summer relaxing and staying as cool as possible.
And if I can provide easy, delicious & refreshing dessert recipes for you that are no bake and freezer friendly, you bet your hiney that is what’s going to be happening! ????
If you’re looking for the best possible way to kick off some of the hottest months of the year, look no further. This raw vegan blueberry cheesecake is a real crowd pleaser and will satisfy all of your cravings in one bite!
More recipes you may like:
Paleo Vegan Berry Cheesecake Bars
Easy Vegan Blueberry Cheesecake
Ingredients
Crust
- ⅓ cup walnuts
- ⅔ cup raw macadamia nuts
- 2 Medjool dates
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon coconut oil
- ¼ teaspoon sea salt
Cashew Cheese
- 2 cups raw cashews soaked in boiling water for 1 ½ hours
- ⅔ cup canned coconut milk
- ¼ cup coconut oil
- ¼ cup plus 1 tablespoon pure maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon pure vanilla extract
Blueberry Topping
- 1 cup fresh blueberries
- ⅔ cup fresh blackberries
- 1 ½ tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 ½ tablespoons chia seeds
- 2 teaspoons beet powder
Blueberry Beet Swirl
- ¼ cup cashew cheese
- 2 teaspoons beet powder
- 2-3 tablespoons filtered water see notes
Instructions
- Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 ½ hours. Rinse and drain thoroughly.
- Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
- Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
- Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
- Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
- Pour the filling over the crust but reserve about ¼ cup and set aside in a small bowl. Tap on the counter a couple of times to release any air bubbles that may have formed. Set aside.
- Combine the blueberries, blackberries, lemon juice, honey, chia seeds and beet powder in the bowl of a food processor until pulverized. Add this mixture on top of the filling.
- In the small bowl with the ¼ cup cashew cheese reserve, add the beet powder. Whisk with a fork until combined. Add approximately 2-3 tablespoons of water until it is the consistency of a milkshake. You don't want it runny, but you also want it thin enough so it's easily pourable! Using a ½ teaspoon, make circular dots all over the top of the cheesecake and using a toothpick, begin to swirl away! You'll be amazed at the art you're creating 🙂
- Place in the freezer to set for at least 4 hours or overnight.
- When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving. When you're ready to slice, run your chef's knife under very hot water and dry it off with a towel. Cut the cheesecake using that hot knife- it'll be much easier. Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
Notes
- Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!
- You may need more or less than 2-3 tablespoons of water, depending on the exact thickness of your cashew cheese layer. Add the water very slowly and keep a close eye on it!
Celeste says
Is there something I can sub for the beet powder? Not sure how to get a hold of it. Thank you!
Hi there. You're okay to completely omit it! 🙂
AJ Flower says
Honey isn't vegan... how can you call this a vegan cake when you've included an animal product in the ingredients?
Hi there, not sure what you mean. Whenever there is honey listed in the ingredients, I note that maple syrup can be used as well. They can be used interchangeably. The recipe is vegan if you use maple syrup (which is listed in the ingredients and notes!)
Valerie M. says
AMAZING recipe! It's my new favourite! The crust, the layers, so tasty!!! 😀
SO, so happy to hear that Valerie! 🙂
Cindy Blandford says
Your recipe doesn't include honey, but step 7 states that honey is mixed in. Was this left off the ingredient list, is this a typo? I'm dying to make this, but I'm a strict recipe following, and I don't want to miss an important step. Thanks so much!!
Hey Cindy, so sorry about this! I fixed it... I look forward to hearing what you think about the recipe!