Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Recipe Monster

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.



Browse through recent recipes below:

Green Monster Vegan Thanksgiving Photos! + The Greatest Recipe Guide #IMAGREENMONSTER


Buttery Cornbread Squares [Vegan, Gluten-Free]

Buttery Cornbread Squares [Vegan]

Thanksgiving Side: Acorn Squash With Grains [Vegan]

Thanksgiving Side- Acorn Squash With Grains [Vegan]

The Holiday Liver Cleanser Green Smoothie [Vegan]

The Holiday Liver Cleanser Green Smoothie [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

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

Sign on with:
Click to add comment
Rachel Howlett
11 Months Ago

Alexis Howlett

Marilyn P. Kolenski
11 Months Ago

This sounds so delicious.

Andrea Sims
11 Months Ago

Elizabeth Mae

Jan Andrews
11 Months Ago


Tyler Totten
11 Months Ago

I liked it until I saw the word "paleo"

Ky Ann
11 Months Ago

Lisa Draney!!!!

Felicia Yasmine Daniél-Brønderslev
11 Months Ago

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

Holly Sheríf
11 Months Ago

Well, damn!!! XD

Lora Michele
11 Months Ago

wowzers... I WANNA BITE!

Changa Charanga
11 Months Ago

Hmmmmmm!!!! <3


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×