This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this cake is made with cashews and flavored with vanilla and lime. It’s like an endless holiday in your mouth!

Blueberry Cheesecake [Vegan, Raw]





Cooking Time



For the Crust:

  • 1 1/2 cup walnuts
  • 1 1/2 cup dates
  • 1 tablespoon cocoa powder
  • 1/4 cup water

For the Filling:

  • 3 cups cashew soaked overnight
  • 2 ripe bananas
  • 2 teaspoons of vanilla
  • 3 tablespoons of maple syrup
  • 3 tablespoons of coconut oil melted
  • 2 lemons, juiced
  • 1/2 cup water
  • 1 1/2 cup blueberries


For the Crust:

  1. In a food processor process nuts until you reach crumbs consistency.
  2. Add other ingredients and process well.
  3. Press mixture into a 9″ springform pan layered with parchment paper.

For the Filling:

  1. Blend all ingredients for filling except blueberries, pour 1/3 of vanilla filling over the base. Add 1/2 cup blueberries and blend the filling again.
  2. Pour blueberry filling over the vanilla filling.
  3. Add 1/2 cup blueberries, blend the rest of the filling again and pour it on top of the cake.
  4. Press 1/2 cup blueberries into the filling.
  5. Freeze for at least 4 hours. Take out of the freezer 30 minutes before serving.
  6. Run a smooth, sharp knife under hot water and cut into slices.
  7. Top with berries and seeds of your choice.

Nutritional Information

Per Serving: Calories: 400 | Carbs: 41g | Fat: 25g | Protein: 8g | Sodium: 61mg | Sugar: 10g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. This recipe is not "raw", because the recipe calls for Maple Syrup. Maple syrup is not a "raw" food!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!