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No-Bake Blueberry Cheesecake
[Vegan]

LJ By: Lucie Javorska

Author Bio

Healthy food doesn't have to be bland — no way! Lucie Javorska is a healthy food... Read More

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Blueberry

No-Bake Blueberry Cheesecake [Vegan]

Dairy Free

This no bake vegan cheesecake is a real crowd pleaser. If you're looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further. A nice sunflower seed, date crust topped with a creamy cashew blueberry feeling––this cake is heavenly. It has the... Read More

Ingredients You Need for No-Bake Blueberry Cheesecake [Vegan]

For the Crust:

1 cup sunflower seeds
1 1/2 packed cups whole dates
1 teaspoon vanilla extract

For the Cheesecake:

2 cups raw cashews, soaked for a few hours
2 cups blueberries, frozen and slightly thawed
1/2 cup maple syrup or agave nectar
1 1/2 teaspoon lemon or lime juice
1/8 teaspoon salt (optional)

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How to Prepare No-Bake Blueberry Cheesecake [Vegan]

To Make the Crust:

Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers.
Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.

To Make the Cheesecake:

Drain and rinse the cashews and throw everything into a food processor or a high-speed blender.
Blend until the mixture is completely smooth.
Pour over the prepared crust and freeze for at least two hours.
Let sit on the counter for about 15 minutes before slicing and serving.

Notes

Store leftovers in the freezer.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.