Raw Vegan Blueberry Cheesecake

This isn’t your ordinary cheesecake with blueberry sauce as a topping. This cruelty-free Blueberry Cheesecake has layers to it. The crust can be made raw by using dates {which is what I would usually do but they weren’t in stock in the grocery store} or using raisins which is what I did this time. It’s actually a good replacement except it won’t be considered “raw”. It’s totally up to you, but they both taste good and give the desired sticky texture needed to create the crust.

This is a layered cheesecake- starting with a cashew based cheesecake, a second layer of blueberry cashew based cheesecake then topped with a blueberry-chia sauce then crushed raw walnuts giving two more textures that just adds that extra level of yum.

Soak Ingredients

Start with soaking your Cashews in hot water. Soak at least 4 hours {overnight is ideal} to get a creamy texture. You also want to soak your raisins for 45 minutes in room temperature water. Once they’re both done soaking, drain and rinse well.

Preparing the Pecan-Raisin Crust

Next, add the pecans, rinsed raisins, cinnamon, sea salt and coconut milk to a food processor. Process until a sticky texture, it may be a little wet {you could always add in a tablespoon of flour} but it still worked fine for me the way it is.

Transfer the crust mixture into your spring pan. The smaller size spring pan you use the better. I only had a 9” pan so it made thinner layers than I wanted. Maybe use a 6” pan would be a better option and would give a more fuller layered cake. Press the crust down all around the edges. Gently press the crust to be sure it’s all evenly spread out. Place the pan in the freezer to set until you’re done making the next layer of cheesecake.

Preparing the Cheesecake Layers 

Add the soaked cashews, coconut milk, coconut oil, maple syrup, vanilla extract and lemon juice to a food processor. Process until all smooth and creamy. Stop and scrape the sides down then continue to process until desired consistency.

Next, remove the spring pan from the freezer {crust should be hardened by now} and pour 2/3 of the cheesecake mixture into the pan and level the cheesecake evenly around the pan. Be sure to cover all edges. Then using ½ cup frozen blueberries drop them on top of the cheesecake all around. Place the pan back in the freezer to set this layer.

Now, add another ½ cup frozen blueberries into the already creamy cheesecake mixture. Blend the blueberries into the cheesecake until fully combined and creamy.

Remove the pan from the freezer again and add in the Blueberry Cheesecake mixture. Spread it out and make an even layer {didn’t work so well for mine since I was trying to rush to complete this}

Preparing the Blueberry-Chia Layer

Now to the blender add in 1 cup of blueberries, coconut sugar {not shown}, lemon juice, chia seeds and water {just enough to help it blend, start with ⅛-¼ cup}. Blend about 1 minute.

Once again remove the pan from the freezer and pour the Blueberry-Chia mixture over the Blueberry Cheesecake layer. Level it out so it’s spread all across the top of the cheesecake.

Then, add the crushed raw walnuts all over the top of the Blueberry-Chia layer. Place the pan in the freeze now for about 2 hours. Then keep refrigerated until ready to serve.

Print Recipe

Vegan No-Bake Bluberry Cheesecake

A no-bake Blueberry cheesecake with a sweetened Blueberry-Chia topping and crushed walnuts for added crunch.

Course

Breakfast, Dessert

Prep Time

4 hours - Overnight

Servings

Ingredients

For the Pecan-Raisin Crust

• 1 cup Raw Pecans
• 1 cup Raisins soaked 45 minutes
• 1-2 tablespoons Coconut Milk
• 1 teaspoon Ground Cinnamon
• ¼ teaspoon Sea Salt

For the Cheesecake Layers

• 2 cups Raw Cashews soaked 4hours-overnight
• ½ cup Coconut Milk
• ½ cup Coconut Oil
• ⅓ cup Maple Syrup
• ¼ cup Lemon freshly juiced
• 1 teaspoon Vanilla Extract
• 1 cup Frozen Wild Blueberries divided

For the Blueberry-Chia Layer

• 1 cup Frozen Wild Blueberries
• ⅓ cup Coconut Sugar
• ⅛-¼ cup Spring Water
• 2 tablespoons Chia Seeds
• 1 tablespoon Lemon freshly juiced
• ¼ cup Raw Walnuts crushed

Course Breakfast, Dessert Prep Time 4 hours - Overnight Servings Ingredients For the Pecan-Raisin Crust 1 cup Raw Pecans 1 cup Raisins soaked 45 minutes 1-2 tablespoons Coconut Milk 1 teaspoon Ground Cinnamon ¼ teaspoon Sea Salt For the Cheesecake Layers 2 cups Raw Cashews soaked 4hours-overnight ½ cup Coconut Milk ½ cup Coconut Oil ⅓ cup Maple Syrup ¼ cup Lemon freshly juiced 1 teaspoon Vanilla Extract 1 cup Frozen Wild Blueberries divided For the Blueberry-Chia Layer 1 cup Frozen Wild Blueberries ⅓ cup Coconut Sugar ⅛-¼ cup Spring Water 2 tablespoons Chia Seeds 1 tablespoon Lemon freshly juiced ¼ cup Raw Walnuts crushed

Instructions

Soaking Ingredients

1. Start with soaking your Cashews in hot water. Soak at least 4 hours {overnight is ideal} to get a creamy texture. You also want to soak your raisins for 45 minutes in room temperature water. Once they’re both done soaking, drain and rinse well.

Preparing the Pecan-Raisin Crust

1. Next, add the pecans, rinsed raisins, cinnamon, sea salt and coconut milk to a food processor. Process until a sticky texture, it may be a little too wet {you could always add in a tablespoon or more of flour} but it still worked fine for me.
2. Transfer the crust mixture into your spring pan. The smaller size spring pan you use the better. I only had a 9” pan so it made thinner layers than I wanted. Maybe use a 6” pan would be a better option and would give a more fuller layered cake. Press the crust down all around the edges. Gently press the crust to be sure it’s all evenly spread out. Place the pan in the freezer to set until you’re done making the next layer of cheesecake.

Preparing the Cheesecake Layers

1. Add the soaked cashews, coconut milk, coconut oil, maple syrup, vanilla extract and lemon juice to a food processor. Process until all smooth and creamy. Stop and scrape the sides down then continue to process until desired consistency.
2. Next, remove the spring pan from the freezer {crust should be hardened by now} and pour 2/3 of the cheesecake mixture into the pan and level the cheesecake evenly around the pan. Be sure to cover all edges. Then using ½ cup frozen blueberries drop them on top of the cheesecake all around. Place the pan back in the freezer to set this layer.
3. Now, add another ½ cup frozen blueberries into the already creamy cheesecake mixture. Blend the blueberries into the cheesecake until fully combined and creamy.
4. Remove the pan from the freezer again and add in the Blueberry Cheesecake mixture. Spread it out and make an even layer {didn’t work so well for mine since I was trying to rush to complete this}

Preparing the Blueberry-Chia Layer

1. Now to the blender add in 1 cup of blueberries, coconut sugar, lemon juice, chia seeds and water {just enough to help it blend, start with ⅛-¼ cup}. Blend about 1 minute.
2. Once again remove the pan from the freezer and pour the Blueberry-Chia mixture over the Blueberry Cheesecake layer. Level it out so it’s spread all across the top of the cheesecake.
3. Then, add the crushed raw walnuts all over the top of the Blueberry-Chia layer. Place the pan in the freeze now for about 2 hours. Then keep refrigerated until ready to serve.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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