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 richness of a chocolate cake, but a delightfully fresh fruity flavor. Make sure to take lots of pictures once you're done whipping this no bake vegan cheesecake up. The bright blue color is stunning!

No-Bake Blueberry Cheesecake [Vegan]

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Cooking Time



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)


To Make the Crust:

  1. 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.
  2. Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.

To Make the Cheesecake:

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


Store leftovers in the freezer.

    Discover more recipes with these ingredients

  • Blueberry

Nutritional Information

Total Calories: 3563 | Total Carbs: 475 g | Total Fat: 185 g | Total Protein: 76 g | Total Sodium: 33 g | Total Sugar: 336 g 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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