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Raw Blueberry Cheesecake With Apricot Walnut Crust [Vegan, Gluten-Free]

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This raw blueberry cheesecake is so easy to make, but it looks stunning and tastes delicious. The base is made from dried apricots and walnuts so it's sweet and nutty and the creamy cashew filling has a subtle sweetness and vibrant purple color. Top it with plenty of blueberries to add to the presentation and get ready to watch jaws drop when you bring this to the table!

Raw Blueberry Cheesecake With Apricot Walnut Crust [Vegan, Gluten-Free]


For the Crust:

  • 6 dried apricots
  • 1/4 cup walnuts

For the Cheesecake:

  • 1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
  • 1 cup frozen wild blueberries, thawed, plus more for decoration
  • 2 teaspoons lemon juice
  • 2 tablespoons melted coconut oil
  • 2 tablespoons agave syrup or another liquid sweetener


  1. To make the bottom, chop the nuts and apricots in a blender until you get a sticky mass.
  2. Transfer it to the bottom of your small (about 5-inch) round springform pan, smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.
  3. Rinse and drain the cashews.
  4. To make the filling, blend thoroughly all ingredients. Taste. Add more syrup if you feel like it. We want a homogeneous and very soft filling, so blend long enough, about 5 minutes.
  5. Pour the filling onto the crust. Gently tap the spring-form on the table to smooth the surface.
  6. Decorate with berries.
  7. Place the cake in the in the freezer for 30 minutes in order to harden.
  8. Gently swipe a table knife between the side surface of the springform and the cake and separate the form from the cake.
  9. Cut into four or eight pieces and serve.





Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist and a freelance author. I live in the beautiful city of Amsterdam where I run my Terra & Luna practice. I help people to stay young, by which I mean maintaining for as long possible the optimal health, sharpness of mind and vigorous spirit. I absolutely love cooking! Please visit my website Terra e Luna for more recipes and blogs in the field of nutrition.



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2 comments on “Raw Blueberry Cheesecake With Apricot Walnut Crust [Vegan, Gluten-Free]”

Click to add comment
Katyemma Bakes
1 Years Ago

Can it be kept in the fridge for a short while? Or would it disintegrate?

Gia Amar
1 Years Ago

How does this cake harden, without any kind of gelatin?

Kathy Davis
1 Years Ago

Looks amazing

Minjon Mich
1 Years Ago

Stefan de Groot

Scott Clapham
1 Years Ago

Christopher Rice - Maybe this?

Christopher Rice
05 Jan 2017

Yeah mate. Now we're talking.

1 Years Ago


Marianne Cabée
1 Years Ago

Des perles noires. Cléopatre aurait dit oui. Un peu de vinaigre et j'ai une recette. Ou du caviar en gros plan. Mince j'ai faim.

Marianne Cabée
1 Years Ago

Des perles noires. Cléopatre aurait dit oui. Un peu de vinaigre et j'ai une recette. Ou du caviar en gros plan. Mince j'ai faim.

Jenna Hughes
1 Years Ago

Starr Nelson

Tucker Dean Clark
1 Years Ago

Ou ou ou Katie Hein


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