• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Movement Menu logo

  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
menu icon
go to homepage
  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
Easy Vegan Blueberry Cheesecake that is easy to make and is so delicious with a creamy cashew center. This vegan cheesecake is also gluten free and paleo. #vegancheesecake #vegandesserts #paleovegan #paleocheesecake #cheesecake via @themovementmenu
search icon
Homepage link
  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
Easy Vegan Blueberry Cheesecake that is easy to make and is so delicious with a creamy cashew center. This vegan cheesecake is also gluten free and paleo. #vegancheesecake #vegandesserts #paleovegan #paleocheesecake #cheesecake via @themovementmenu
×
Home » All Recipes » Paleo Recipes

Raw Vegan Blueberry Cheesecake

Modified: Feb 7, 2025 by Matt Fay · Published: Jul 20, 2017 · 10 Comments

819 shares
  • Share
Jump to Recipe Pin Recipe
Easy Vegan Blueberry Cheesecake that is easy to make and is so delicious with a creamy cashew center. This vegan cheesecake is also gluten free and paleo. #vegancheesecake #vegandesserts #paleovegan #paleocheesecake #cheesecake via @themovementmenu

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!

Vegan Blueberry Cheesecake tslice with fresh blueberries on top

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?

Blueberry Cheesecake with blackberries and blueberries on top

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!

Blueberry Cheesecake on a cake stand with a slice missing

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!

Vegan Blueberry Cheesecake slice with a fork

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! ????

Blueberry Cheesecake on a cake stand with a slice on a plate

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:

Boba Coffee

Frozen Raw Paleo Lemon Bars

Gluten Free Blueberry Crisp

Paleo Vegan Berry Cheesecake Bars

Easy Vegan Blueberry Cheesecake

Monica
Best, no bake, easy, 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!
5 from 5 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 20 minutes mins
Chilling 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 346 kcal

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!

Nutrition

Serving: 1sliceCalories: 346kcalCarbohydrates: 22gProtein: 6gFat: 28gSaturated Fat: 11gSodium: 60mgPotassium: 295mgFiber: 4gSugar: 13gCalcium: 41mg
Keyword blueberry cheesecake, no bake, raw vegan cheesecake
Tried this recipe?Let us know how it was!

More Paleo Recipes

  • cut open and inside of an air fryer chicken breast on a plate
    The Best Air Fryer Chicken Breasts Recipe
  • star wars blue drink in a glass with a glass straw in it
    Star Wars Blue Milk
  • air fryer drumsticks together on a white plate
    Air Fryer Chicken Drumsticks
  • cashew butter being scooped out of a jar
    How to Make Cashew Butter

Reader Interactions

Comments

    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Celeste says

    March 15, 2018 at 11:19 pm

    Is there something I can sub for the beet powder? Not sure how to get a hold of it. Thank you!

    Reply
    • The Movement Menu says

      March 16, 2018 at 10:24 am

      Hi there. You're okay to completely omit it! 🙂

      Reply
  2. AJ Flower says

    October 27, 2017 at 3:46 pm

    Honey isn't vegan... how can you call this a vegan cake when you've included an animal product in the ingredients?

    Reply
    • The Movement Menu says

      October 28, 2017 at 1:08 am

      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!)

      Reply
  3. Valerie M. says

    August 01, 2017 at 11:14 am

    AMAZING recipe! It's my new favourite! The crust, the layers, so tasty!!! 😀

    Reply
    • The Movement Menu says

      August 01, 2017 at 11:25 am

      SO, so happy to hear that Valerie! 🙂

      Reply
  4. Cindy Blandford says

    July 24, 2017 at 10:26 pm

    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!!

    Reply
    • The Movement Menu says

      July 24, 2017 at 10:35 pm

      Hey Cindy, so sorry about this! I fixed it... I look forward to hearing what you think about the recipe!

      Reply

Primary Sidebar

As Seen In...

As seen in popular media
Matt

Hi! I’m Matt!

I am a writer, father, and food lover. I am a real food cook and love to create delicious food that supports health and fitness. I’m so happy to welcome you to The Movement Menu. Read More…

Footer

Easy Vegan Blueberry Cheesecake that is easy to make and is so delicious with a creamy cashew center. This vegan cheesecake is also gluten free and paleo. #vegancheesecake #vegandesserts #paleovegan #paleocheesecake #cheesecake via @themovementmenu

Get FRESH ideas for high protein meals!

Get 32 High Protein Recipes. Breakfast, Lunch, Dinner, & Dessert.

Subscribe to my newsletter and get the free full-color recipe book. With these recipes, you’ll have everything you need to eat healthy, hit your protein goals, and stay on track - all without spending hours in the kitchen.

I will not spam you. Newsletters sent out every 1-2 months contain new recipes and healthy eating news. Unsubscribe anytime.

Recipes

  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans

Recipe Management

  • Your Recipe Collection
  • Shopping List

More Goodies

  • Articles / Blog
  • Subscribe
  • Contact

Small Print

  • Privacy Policy
  • Affiliate Disclosure
  • Site Map

The Movement Menu by AIM Retail Partners, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

819 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.