This is the best vegan blueberry cheesecake — a no-bake, creamy dessert bursting with fresh blueberries and finished with a sweet blueberry sauce for extra flavor. This raw-style cake is paleo, dairy-free, gluten-free and free from refined sugar.
If you enjoy berry desserts, try other favorites such as healthy blueberry coconut chia jam and berry cheesecake overnight oats — both simple, fruit-forward treats that pair well with this cheesecake.
Why you will love this recipe:
- The flavor: rich, creamy and full of fresh blueberry taste.
- Simple to prepare with wholesome, natural ingredients.
- Diet-friendly: dairy-free, vegan, paleo, refined sugar free and gluten-free — a healthier alternative to many cheesecakes.
Ingredients and substitutions:
See the recipe card below for exact quantities. Key ingredients and helpful swaps are listed here.
- Raw pecans and raw almonds — used to make the sticky crumble crust. Use raw, not roasted, nuts for the best texture and flavor.
- Dates — natural sweetener and binder for the crust.
- Raw cashews — the base for the creamy cheesecake filling. Soak them for at least 2 hours to achieve a silky texture.
- Full-fat coconut milk — combined with cashews it creates a rich, velvety filling. Avoid light coconut milk, which is too thin.
- Coconut oil — helps the cheesecake firm up in the freezer and adds a smooth mouthfeel.
- Apple cider vinegar — adds a touch of tang to mimic classic cheesecake. Lemon juice works as an alternative.
- Maple syrup — keeps the recipe refined sugar free; you can use date syrup or honey (if not strictly vegan).
- Fresh blueberries — recommended over frozen for the best color and flavor.
Recipe variations and add-ins:
- Skip the blueberry sauce and serve the cake as a raw blueberry cheesecake for a simpler version.
- Top the cake with a mixed berry sauce or a raspberry-blueberry sauce for a different fruit profile.
- To make cheesecake bars, press the crust and layers into a square pan and cut into bars after freezing.
How to make vegan blueberry cheesecake:
Step 1: Line a 10″ springform pan with parchment paper and lightly grease the sides with coconut oil.
Step 2: Add the crust ingredients (almonds, pecans, dates, melted coconut oil, vanilla, salt) to a food processor or high-speed blender.
Step 3: Blend until the mixture forms a sticky dough.
Step 4: Press the crust evenly into the bottom of the prepared pan.
Step 5: In a clean food processor or blender, combine the cheesecake ingredients except the blueberries (soaked cashews, full-fat coconut milk, maple syrup, melted coconut oil, apple cider vinegar, vanilla, salt).
Step 6: Blend until completely smooth and creamy.
Step 7: Pour about two-thirds of the plain cheesecake mixture over the crust, smooth it with a spatula, and freeze for 30 minutes to set.
Step 8: Add the blueberries to the remaining filling and blend until smooth to create the blueberry layer.
Step 9: Spread the blueberry layer over the plain layer and return the pan to the freezer. Freeze for 2–3 hours, or until firm.
Step 10: To make the optional blueberry sauce, combine sauce ingredients (blueberries, coconut milk, maple syrup, vanilla) in a small pot and bring to a gentle boil over medium heat.
Step 11: Reduce heat and simmer 5–10 minutes until the berries break down. Set aside to cool before serving.
Step 12: Remove the cheesecake from the freezer a few minutes before slicing, cut into pieces and drizzle each slice with blueberry sauce to serve.
Top tips:
- Soak cashews for at least 2 hours to ensure the filling blends into a silky, lump-free cream.
- Use full-fat coconut milk for the proper richness and texture — other plant milks are too thin.
- Take the cheesecake out of the freezer 10–15 minutes before serving to make slicing easier.
Vegan blueberry cheesecake FAQs:
That depends on ingredients. This particular version is refined sugar free and made with whole-food ingredients, making it a healthier option compared with many traditional cheesecakes.
Yes, the recipe is paleo-friendly.
Yes, it is gluten-free.
Store leftovers in the freezer for up to two weeks. Thaw slightly before serving.
More vegan dessert recipes you will love:
-
No Bake Vegan Lemon Cheesecake (raw, gluten-free)
-
Vegan Berry Cheesecake Bars (no bake)
-
Gluten-Free Turtle Cookie Bars
-
Healthy Apple Pie Bars (gluten-free, vegan & paleo)
If you try this recipe, consider following the author on social platforms for more recipes and tips, and leave a review if you enjoyed it.
Recipe
Vegan Blueberry Cheesecake
Equipment
- food processor or high-speed blender
- 10 inch springform pan
- parchment paper
Ingredients
Crust Ingredients
- 3/4 cup almonds
- 3/4 cup pecans
- 1 1/2 cup dates
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Cheesecake Ingredients
- 3 cups raw cashews, soaked for at least 2 hours
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 4 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup blueberries
Optional Blueberry Sauce Ingredients
- 1 1/2 cup blueberries
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1 teaspoon vanilla extract
Instructions
- Line a 10″ springform pan with parchment paper and grease the sides with coconut oil.
- Make the crust: combine almonds, pecans, dates, melted coconut oil, vanilla and salt in a food processor and blend until a sticky dough forms. Press into the bottom of the pan evenly.
- Prepare the plain cheesecake layer: blend soaked cashews, full-fat coconut milk, maple syrup, melted coconut oil, apple cider vinegar, vanilla and salt until smooth.
- Pour about two-thirds of the plain cheesecake mixture over the crust, smooth the surface and freeze 30 minutes to set.
- Add blueberries to the remaining cheesecake mixture and blend until smooth to create the blueberry layer.
- Spread the blueberry layer over the set plain layer and freeze 2–3 hours, until firm.
Optional Blueberry Sauce Instructions
- Combine sauce ingredients in a small pot over medium heat and bring to a gentle boil.
- Reduce heat and simmer 5–10 minutes until the blueberries break down. Cool before serving.
- After slicing the cheesecake, drizzle each piece with sauce to serve.
Notes
- Remove the cheesecake from the freezer 10–15 minutes before serving to make slicing easier.
- Store in the freezer for up to 2 weeks.
- Nutritional values are an estimate and will vary with specific ingredient choices.
Nutrition
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Carbohydrates: 43 g
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Protein: 9 g
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Fat: 37 g