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No-Bake Vegan Blueberry Cheesecake | Gluten-Free

This incredibly luscious No-Bake Vegan Blueberry Cheesecake is made with cashews, coconut cream, blueberries, and a hint of lemon. It is perfect for an easy, healthy, and mouthwatering dessert! If you’re looking for the perfect cheesecake, look no further because this is it!
5 from 3 votes
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Course: Dessert
Cuisine: American, French, Gluten-Free Dessert, Healthy Options, Vegan
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12
Calories: 378kcal


  • Food Processor
  • Blender


For the Crust

  • 1 1/2 cup Pitted Dates
  • 1 cup Dried Apricots
  • 1 cup Almond Meal
  • 1/4 tsp Sea Salt

For the Filling

  • 1 cup frozen blueberries, thawed
  • 2 Lemons, juiced
  • 1 cup Coconut Cream
  • 1 1/2 cup Cashews, soaked
  • 1/4 cup Agave
  • 1/4 cup Maple Syrup
  • 1/3 cup Coconut Oil, melted
  • 2 tbsp Coconut Sugar
  • 1 tsp Vanilla Extract


  • Measure 1 cup of frozen blueberries and leave them out at room temperature to thaw (about 30 minutes)
  • In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.
  • In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.
  • Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the baking tin into the fridge until later.
  • In the blender, combine all of the cheesecake filling ingredients (except the blueberries and 1 lemon) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.
  • Next, in a clean blender, transfer the thawed blueberries and juice of 1 lemon and blend until smooth (about 1 minute). Then, pour the blueberry liquid into the cheesecake filling and slowly mix to incorporate the ingredients.
  • Cover the cheesecake with plastic wrap and put it into the freezer. Allow the cheesecakes to set for at least 2 hours.
  • After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream, and Enjoy!


  • Allow the cheesecake to set for at least 2 hours in the freezer. When you are ready to eat the cheesecake simply remove them from the freezer. You can eat the cheesecake straight out of the freezer, or allow it to soften at room temperature for 15-20 minutes before enjoying it. Both ways are delicious!
  • You can keep any leftover cheesecake (covered) in the fridge for up to 3 days. The texture will be soft and luscious. If you do not plan to eat the cheesecake within 3 days, keep the cheesecake in the freezer until you are ready to enjoy it! 
  • This cheesecake keeps perfect in the freezer! You can make it and store it in the freezer for up to 2 weeks, enjoying a slice as you like!
  • Try the cheesecake with coconut whipped cream on top! This one is my favorite.


Calories: 378kcal