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Blueberry Cheesecake –– Raw, Vegan, Gluten-Free, and Paleo!

This decadent Blueberry Cheesecake is raw vegan, gluten-free, and even paleo! It is made with a chewy date and pecan base that is topped with creamy vegan blueberry cashew cream cheese that tastes just like the real thing. It gets all of its sweetness from the dates, blueberries, and a pinch of stevia making it sugar-free and bursting with fiber and antioxidants.

Blueberry Cheesecake is an excellent make-ahead dessert that can be left in the freezer in an air tight container for several months. It is perfect to have on hand for unexpected company. If you are not planning on entertaining any time soon, you can make it into 12 tarts using a muffin tin.

Blueberry Cheesecake –– Raw, Vegan, Gluten-Free, and Paleo!

This Recipe is :

Dairy FreeVegan




For the filling

  • 2 cups raw cashews
  • Juice of one lemon
  • 1/2 tsp stevia
  • 6 Tbsp coconut oil
  • 1/2 tsp vanilla
  • 1 1/2 cups wild blueberries

For the base

  • 1/2 cup dates, roughly 5
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/4 tsp stevia
  • 1/4 tsp salt
  • 2-4 tsp water *optional


  1. Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
  2. To make the base, place the dates, pecans, shredded coconut, stevia and salt in a high speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The base is ready when you can roll it into a ball that stays together.
  3. Press the base mixture into a 7 inch spring form pan or 12 muffin liners. Place it in the freezer and chill while you prepare the filling.
  4. To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high speed blender or food processor and process until silky smooth.
  5. Remove the chilled base from the freezer and top with 2/3 or the vegan cashew cream cheese and return to the freezer to set.
  6. Add 1 cup of blueberries to the remaining filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours.
  7. Before serving, defrost the blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 cup of blueberries.




Jesse Lane Schelew, BSc, CNP is a cheerful Holistic Nutritionist, motivating speaker, cookbook author and wellness writer. She is the founder of JesseLaneWellness.com , a web based holistic nutrition practice and holistic recipe resource. Jesse Lane is passionate about nutrition helps positive and vibrant individuals unlock the incredible healing power of food and reclaim their health. She works with clients via Skype and in person at Yellow Gazebo Natural Healthcare in Toronto, Ontario. Jesse Lane would love to connect with you on social media, you can find her @jesselwellness.



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20 comments on “Blueberry Cheesecake –– Raw, Vegan, Gluten-Free, and Paleo!”

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3 Months Ago

All the recipes I\'ve seen for cheesecake include cashew nuts for the filing. Is there an alternative to using cashews? I am intolerant to them together with egg and dairy.

31 Jan 2015

I saw some recipes using soft silken tofu. Never tried it, but i guess it could do the job as well :)

Rachel Howlett
1 Years Ago

Alexis Howlett

Marilyn P. Kolenski
1 Years Ago

This sounds so delicious.

Andrea Sims
1 Years Ago

Elizabeth Mae

Jan Andrews
1 Years Ago


Tyler Totten
1 Years Ago

I liked it until I saw the word "paleo"

Ky Ann
1 Years Ago

Lisa Draney!!!!

Felicia Yasmine Daniél-Brønderslev
1 Years Ago

Hanni det er den, du skal lave! Så kommer jeg!

Holly Sheríf
1 Years Ago

Well, damn!!! XD

Lora Michele
1 Years Ago

wowzers... I WANNA BITE!


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