Oh. My. Goodness. This cake is good.

I’ve ALWAYS loved cheesecake but really couldn’t stomach (literally) more than a few bites- until now.

This past Christmas I decided I’d make some raw, gluten free desserts, and this was one of them, along with the Raw Vegan Carrot Cake that I also made.

This cheesecake is SUPER easy to make, and the only thing you really need to account for is some extra time to let the cashews soak and for the ingredients to set.

I used a springform pan, my new obsession. For this cake I used a 6″ springform, but you could use a larger size (just adjust the recipe, or expect that it won’t be as thick). And to make this cake feel even more like your own, you could add whatever extra ingredients you like.


The Best Vegan Blueberry Cheesecake

Cheesecake that's dairy free never tasted so good. This cake is vegan, gluten free, paleo, and SO delicious. 
Servings: 10
Prep Time30 minutes
Cook Time20 minutes
Resting time1 hour
Total Time50 minutes
Author: Isabel Smith Nutrition



  • 1/2 cup pecans, raw
  • 4 dates, pitted
  • 1/2 cup almond flour
  • 1/2 tsp almond extract
  • 2 Tbsp coconut oil, melted
  • Pinch salt

For the cheesecake

  • 3 cups cashews, soaked 4-6 hours or overnight
  • 1/2 can coconut milk, shaken first
  • 1/4 cup coconut oil, melted then cooled (just a little bit)
  • 3 Tbsp maple syrup
  • 1/2 lemon, juiced
  • 1 tbsp vanilla extract
  • 1/4 cup dehydrated blueberries (or freeze dried)

For the top layer- the blueberry layer

  • 1 cup fresh or frozen blueberries (if frozen, thawed)
  • 1 lemon, juiced
  • 2 tbsp chia seeds


  • Grease a 6" springform pan with coconut oil and set aside
  • Add the pecans, almond flour, dates, coconut oil, cinnamon, almond extract and salt to the blender or food processor- blend until the consistency is chunky - not completely smooth- it'll be too thin.
  • Remove the crust batter from the processor and press into the bottom of the pan.
  • Add to the food processor all of the cheesecake ingredients (except for the blueberries) and blend until fully homogenous (mixed). Make sure you get all the ingredients mixed in well.
  • Pour 2/3 of the mixture into the pan- and tap the bottom of the pan on the countertop to remove air bubbles; then place into the freezer.
  • Next fold in the blueberries into the remaining cheesecake mixture- don't blend, use a spoon or spatula.
  • Add the mixture to the cheesecake, repeat the process of removing air bubbles, and place back into the freezer.
  • Rinse the blender and add all ingredients for the blueberry layer-- the blueberries, the lemon juice, chia seeds- and blend until well mixed.
  • Add the ingredients of the blender to the top layer of the cheesecake (repeating air-bubble-removal) and then place the cake into the freezer and allow to set for at least 3 hours.
  • Remove the cake for about 40 minutes to thaw before serving; store in freezer.
Course: Dessert
Cuisine: dairy free, gluten free, paleo, vegan, whole 30
Keyword: allergy friendly, cake recipe, clean eating, easy recipe, egg free, vegan dessert

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