This dairy free vegan blueberry cashew cheesecake is nearly raw and made with whole food ingredients.
This no-bake (nearly raw) vegan blueberry cashew cheesecake with lemon is the perfect dessert to make during the summer or warmer months. It is a great dish to serve a crowd and can be changed up to use whatever seasonal berry you have available.
The pureed cashews make for a creamy and rich dairy-free filling, and the hit of lemon juice adds a cheesey tang. It is so easy to eat, I promise you'll love snacking on it!
- maple syrup
- vanilla extract
- refined coconut oil
- almonds or walnuts
- medjool dates
- chia seeds
To make this cashew cheesecake you'll need to soak the cashews ahead of time in enough water to cover them. You can do this the night before, or early on the day you plan on making the cake. You'll want them to soak for at least 4 hours in the fridge.
Next, drain the soaked cashews and set them aside.
To make the crust, pulse all crust ingredients together in a food processor until the mixture holds, then press into a 20cm / 8 inch lined springform pan.
Next, make the filling by puréeing the filling ingredients in a high speed blender until the mixture is very smooth. Taste the filling and add more lemon juice if desired. Pour the filling over the crust and place the cake in the fridge for several hours to set.
You can make the chia jam that goes on top when you're ready to serve the blueberry cashew cheesecake. To make the jam combine the berries, lemon juice, and maple syrup in a small pot over low heat until the juices get released and the mixture becomes jammy.
Take the mixture off the heat and stir in the chia seed. Let the jam sit until it becomes thick and cools, about 30 minutes. Spoon the cooled jam over the top of the cake.
Finally, garnish with fresh berries and edible flowers if desired (I love borage and corn flowers
- 1 cup nuts (I like almonds or walnuts)
- 1 cup medjool dates, pitted
- ¼ teaspoon salt
- 3 cups cashews (soaked for a few hours to soften, then drained)
- ¾ cup maple syrup
- 2 teaspoons vanilla extract
- ¾ cup refined coconut oil
- 8 tablespoons lemon juice
- Zest of 1 lemon
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- For the Curst—Pulse all ingredients together in a food processor until the mixture holds, then press into a 20cm /8 inch lined springform pan.
- For the Filling—Purée everything in a high speed blender until it is very smooth, taste and add more lemon juice if desired. Pour the fillings over the crust and place in the fridge for several hours to set.
- To make the Jam—In a small pot heat the berries, lemon juice, and maple syrup over low heat until the juices get released and the mixture becomes jammy. Take the jam off the heat and stir in the chia seed. Let the mixture sit until it becomes thick and cools, about 30 minutes.
- To serve—Spread jam over the set cake and garnish with fresh berries and edible flowers if desired (I love borage and corn flowers)
Tips + Notes
This dessert can be made several days ahead of time and it will last in the fridge for 5 days.
You can freeze the prepared cake prior to topping it with jam
The recipe can be halved and made using a smaller springform pan
Look for fair trade or ethical cashews, like the ones from Nut Hut
- try using sunflower seeds instead of nuts in the base
- swap the blueberries for raspberries or other fresh seasonal fruit
- you can use non-refined coconut oil, but it might add a slight coconut taste to the final dessert
- if maple syrup is hard for you to find, look for another liquid sweetener option like coconut syrup or even a golden syrup
- of fresh berries aren't available, you can use frozen blueberries to make the jam