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Raw Vegan Blueberry Cheesecake

Course Desserts
Prep Time 25 minutes
Total Time 25 minutes
Servings 9 -11 servings
Author Rachael DeVaux


  • Crust:1 cup pecans3/4 cup pitted & soaked dates1/4 cup shredded coconut1 tsp vanilla1/4 tsp cinnamon1/4 tsp sea salt1 tbsp coconut oil
  • Filling:2.5 cups soaked cashews1/2 can coconut milk1/2 cup maple syrup2 tsp vanilla2 tbsp coconut oil1 juiced lemon1/3 cup frozen blueberries


  1. Soak cashews in a large bowl of warm water for at least 3 hours
  2. Soak dates for at least 1 hr then remove pits
  3. To make crust, add pecans to high powered blender or food processor to blend until fine texture
  4. Add rest of ingredients and blend until a 'dough' forms
  5. Double plastic wrap a 9-inch round cake pan and press crust into bottom of pan (place a piece of plastic wrap over the top of the dough and flatten out mixture using a silicone spatula)
  6. Place in freezer for 15 min while making filling
  7. To make filling: blend all ingredients together until smooth. Remove round pan from freezer and pour filling over the top of the crust. Place several blueberries on top and wait several minutes before using spatula to lightly swirl
  8. Place cheesecake in freezer overnight and transfer to fridge 30 minutes before eating (best when slightly frozen)