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5 from 1 vote

Raw, No Bake Blueberry Cheesecake

This No-Bake Blueberry Cheesecake is made with cashews instead if cream cheese, with a dairy-free option for those vegan or lactose intolerant. 
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: blueberries, cashews, dairy free cheesecake, vegan cheesecake
Servings: 10
Calories: 287kcal
Author: Adriana Harlan - LivingHealthyWithChocolate.com

Ingredients

Crust:

Cheesecake:

Blueberry Sauce:

  • 2 cups blueberries I used frozen
  • 2/3 cup water
  • 1 teaspoon lemon juice

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.

Nutrition

Calories: 287kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Fiber: 3g | Sugar: 16g