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    Home | Recipes | All Desserts

    Raw, No Bake Blueberry Cheesecake

    By Adriana Harlan | 26 Comments | Published: May 28, 2013 · Modified: Mar 23, 2019

    Recipe Reviews
    5 from 1 review

    Do you love blueberries and also love cheesecake? Then you will love this raw blueberry cheesecake recipe! I call this a raw cheesecake because it does not need to be baked and is made with raw cashews instead of cream cheese. I guess technically it should not be called a cheesecake, but when you try it you will agree with me that it tastes just like a typical cheesecake made with cream cheese.

    The crust also does not need to be baked and is made of simply 3 ingredients: almonds, pecans and dates. I used Medjool dates because they are soft and easily processed into a creamy paste. You could use any type of dates and if you find that the dates you chose are hard to blend, soak them in water for a couple of hours first. The key is to use approximately ½ cup of dates to form the crust of this cheesecake.

    plate with a single serving raw no bake blueberry cheesecake topped with blueberry sauce and fresh blueberries

    The blueberry sauce complements this cheesecake perfectly and it has no added sugars or sweeteners. All I used to make it was frozen blueberries, water and a teaspoon of freshly squeezed lemon juice. You can certainly use fresh blueberries if you have them.

    This recipe makes 10 mini blueberry cheesecakes and I made them in a mini cheesecake pan because I think this dessert comes out gorgeous as mini individual servings. If you don't have this type of pan you can also use a square or round dish and adjust the recipe to fit the size of the pan you are using.

    plate with a single serving raw no bake blueberry cheesecake topped with blueberries and fork with one bite in foreground

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    Raw, No Bake Blueberry Cheesecake

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :10
    Prep :20 mins
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    Ingredients

    Crust:

    • ⅓ cup pecans
    • ⅓ cup almonds
    • 5 Medjool dates, large

    Cheesecake:

    • 2 cups raw cashews
    • 2 tablespoons coconut oil, melted
    • ½ cup + 2 tablespoons plain Greek yogurt, or dairy-free yogurt
    • ¼ cup lemon juice
    • 2 tablespoons raw honey, or maple syrup
    • pinch fine himalayan salt

    Blueberry Sauce:

    • 2 cups blueberries, I used frozen
    • ⅔ cup water
    • 1 teaspoon lemon juice
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • In a food processor, chop almonds and pecans, one at a time. Place chopped nuts together in a bowl.
    • Remove pit from dates and process in the food processor until creamy. Combine date paste and nut mixture together.
    • Add 1 tablespoon of the mixture to each individual cavity in the cheesecake pan and press down to form a flat crust.

    Cheesecake:

    • Process the cashews and coconut oil in the food processor until creamy like peanut butter. Place the mixture in a large bowl and mix in the yogurt, lemon juice, honey and salt. Pour mixture on top of crust and freeze overnight.

    Blueberry Sauce:

    • Bring the blueberries, water and lemon juice to a boil, then reduce heat to medium-low.
    • Mash the blueberries with a fork and simmer for about 30 minutes to reduce the mixture. Let cool, drizzle sauce over cheesecake and serve. 
    • Store cheesecake in the freezer and any leftover blueberry sauce in the fridge to preserve.

    Notes

    Keep refrigerated.

    Nutrition per serving

    Calories: 287kcalProtein: 7gFat: 19gSaturated Fat: 4gSugar: 16gFiber: 3gCarbohydrates: 26gNet Carbs: 23g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Recipe makes 10 mini Blueberry Cheesecake pies

    To make the Raw Mini Blueberry Cheesecake I used these awesome removable bottom mini cheesecake pan:

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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