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.
This No Bake Blueberry Cheesecake is perfect for when you’re craving something sweet, but want something a little bit different. Its unbelievably delicious and a dessert that always goes down well, with family and friends.
In my time, I have made a lot of different cheesecake recipes and believe I have plenty of experience in making them, but I have to say, this has to be one of the best. And is much healthier for you than your average cheesecake recipe.
There are few unique features to this No-Bake Blueberry Cheesecake. First, when you prepare the crust base, coconut oil is used, in place of butter and pecans instead of biscuit crumbs, but if you don’t have any coconut oil on hand then butter can also be used. Also, as the base is made with pecan nuts, they give a great taste to the base, as well.
On to the filling itself. Who would have thought that the simple Cashew nut could be made into such a delicious filling? Once you try using them, I’m sure you will be trying them in your other favorite recipes.
When soaked overnight, in cold water, these nuts become really soft and when blended, with the other ingredients for the filling, they make for a truly unique and healthy tasting filling, that is a little different to the classic cream cheese filling.
As this recipe contains no refined sugars, nor dairy products, this No-Bake Blueberry Cheesecake will actually fill you up and give you some healthy nutrients. Delicious and healthy, what could be better.
- 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
- 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
- 1 cup frozen blueberries (thawed)
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp chia seeds
- 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.
- Add all the ingredients to make the cheesecake base, to a food processor and blend well, until it comes together.
- Press this mixture, evenly into the bottom of the prepared pan. Put into the fridge to harden, while you make the filling.
- 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.
- Once it’s smooth, taste the filling to see if more sweetness or acidity is needed, by adding more maple syrup or lemon juice.
- 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.
- Add blueberries to the remaining batter and blend. Spread over the plain layer and return to the freezer.
- After cleaning the blender, add the fresh blueberries, lemon juice and chia seeds and blend until smooth, and then pour over the other layers.
- Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
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.