No Bake Blueberry Cheesecake (Paleo, Vegan & Gluten Free)
Cuisine: American
Prep time: 
Total time: 
Serves: 10
This creamy, healthy and easy to make, No Bake Blueberry Cheesecake is just the best spring and summertime dessert, that is sure to please everyone. This cheesecake recipe is perfect for people who like clean eating as it is completely gluten-free and is a great vegan and paleo dessert.
For the crust
  • ½ cup toasted pecans or walnuts
  • ½ cup ground almond
  • 2 destoned dates
  • 2 tbsp coconut oil
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
For the cheesecake
  • 2 cups raw cashews soaked in cold water
  • A ½ cup of coconut milk
  • ¼ cup coconut oil melted and cooled
  • ⅓ cup quality maple syrup
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp vanilla extract or ½ teaspoon vanilla bean powder
  • ¼ cup freeze-dried blueberries
For the blueberry layer
  • 1 cup frozen blueberries (thawed)
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp chia seeds
  1. Prepare a six inch, springform pan with a little coconut oil and line with baking paper, for easy removal of the finished cheesecake. Set aside.
  2. Add all the ingredients to make the cheesecake base, to a food processor and blend well, until it comes together.
  3. Press this mixture, evenly into the bottom of the prepared pan. Put into the fridge to harden, while you make the filling.
  4. Using a food processor again, combine all of the filling ingredients, minus the blueberries and blend until the mix is smooth and creamy. Scrape down the sides and repeat. If needed, add a bit more coconut milk or lemon juice to get it to blend smoothly.
  5. Once it’s smooth, taste the filling to see if more sweetness or acidity is needed, by adding more maple syrup or lemon juice.
  6. Pour half of the filling into the prepared pan, on top of the pecan base. Smooth out the top and tap the pan against a counter a few times to get rid of any trapped air. Place in the freezer.
  7. Add blueberries to the remaining batter and blend. Spread over the plain layer and return to the freezer.
  8. After cleaning the blender, add the fresh blueberries, lemon juice and chia seeds and blend until smooth, and then pour over the other layers.
  9. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
If you don’t have time to soak the Cashew nuts overnight, cover them with boiling water and leave them for about an hour. They won't be quite as creamy, but it will soften them up.
Don’t over process the mix for the base or it will be hard and difficult to cut.
Leave at room temperature for 10-15 minutes before serving, as you don’t want to eat the cheesecake, completely frozen.
I recommend dipping your knife in hot water, before cutting the cheesecake, to cleanly cut each portion.
Freeze dried blueberries are best in this recipe.
No Bake Blueberry Cheesecake can be stored in the freezer for up to 2 weeks, in an airtight container.
Nutrition Information
Serving size: 1 Calories: 165kcal Fat: 13.8g Saturated fat: 9.864g Carbohydrates: 11.74g Sugar: 9.13g Sodium: 63mg Fiber: 1.3g Protein: 1.05g Cholesterol: 0mg
Recipe by Yummiest Food Recipes at