Blueberry season is here and I have the perfect healthy vegan blueberry cheesecake! My gorgeous double layered vegan blueberry vanilla cheesecake recipe is a show stopper! And guess what it is totally no bake and healthy for you.
My vegan blueberry vanilla cheesecake recipe is:
- No bake
- Cold & refreshing
- Easy to prepare
- Healthy ingredients
- Vegan
- Gluten Free
VEGAN BLUEBERRY VANILLA CHEESECAKE INGREDIENTS
- Almonds
- Dates
- Cashews
- Coconut milk
- Lemon juice
- Coconut oil
- Vanilla extract
- Fresh blueberries
Filled with healthy ingredients that you can feel good about! I love making no bake desserts year round because they satisfy my sweet tooth without leaving me feeling tired and bloated after.
Make this healthy vegan blueberry vanilla cheesecake with your summer blueberries!
HOW TO MAKE NO BAKE VEGAN VANILLA BLUEBERRY CHEESECAKE
STEP 1: SOAK CASHEWS OVERNIGHT
BEFORE YOU START: Make sure you have soaked your cashews overnight! This allows you to blend them into that creamy cheesecake like texture!
How to soak the cashews
I usually add mine to a glass container and then cover the cashews completely with cool filtered water. Then, I store it in the fridge overnight. If it is not too hot where you live, you can store them on the counter covered.
In a pinch, you can soak the cashews for 1 hour in boiling hot water. But, I have noticed that the texture never comes out to be as creamy as it does when I soak the cashews overnight.
Step 2: Prepare the crust
While you are making your crust, add your dates to a bowl with warm water to soften. This allows them to blend into the creamy texture easily.
Combine the almonds and dates in a blender or food processor. If you are looking for more of a classic cheesecake crust texture, you can instead combine ½ cup of dates with 1 cup of almond flour.
Either way you make it, the texture will look really crumbly. But, when you press into the spring form pan, it will come together. Press the entire mixture onto the bottom of a spring form pan.
NOTE: line your spring form pan with parchment paper for an easier time getting the cheesecake out after you have frozen it.
A spring form pan is so useful in this recipe since the sides are removable! You don’t have to worry about the cheesecake falling apart as you lift it from your pan. And what is even better, you can completely transfer it to a different plate if you are entertaining guests and want to make it look fancy!
Step 3: Make the vegan blueberry cheesecake filling
Layer 1 (vanilla): In a blender add the 2 cups soaked cashews, ½ cup coconut milk, ½ cup soaked dates, juice of 1 lemon, ¼ cup coconut oil, and 1 teaspoon vanilla extract. Blend until smooth and creamy. Pour half of your mixture on top of the crust. Cover and place in the freezer at least 30 minutes.
Layer 2 (blueberry): To make the next layer, add 1 cup of blueberries to the remainder of the cheesecake mixture. Process until smooth. Pour the blueberry cheesecake mixture over the vanilla layer. Place this back in the freezer for at least 2 hours.
Step 4: Thaw and enjoy!
Thaw your cheesecake at least 15 minutes before cutting and serving. I recommend cutting all the pieces at once and dividing it into separate containers if you’re going to be enjoying it at home. You can then store them in the freezer for up to a month in airtight containers.
Enjoy this topped with fresh blueberries or other fresh fruit!
Looking for more? Try more healthy vegan no bake cheesecakes!
- Chocolate Fudge Mini Cheesecake with Peanut Buter whip
- No Bake Snickers Cheesecake Bars
- Mini Chocolate Cheesecakes
- Dulce De Leche Cheesecake
- Raw Vegan Strawberry Cashew Cheesecake
- Vegan Mango Cheesecake
- Key Lime Pie Cheesecake
- Butterfly Pea Cheesecake
If you try this Vegan Blueberry Vanilla Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Vegan Blueberry Vanilla Cheesecake
Equipment
- Spring form pan
Ingredients
For the crust:
- 1 cup almonds 1 cup almond flour
- 1 cup pitted dates ½ cup dates
For the vanilla layer:
- 2 cups raw cashews soaked overnight**
- ½ cup coconut milk
- 5 dates pitted and soaked in warm water ~15 mins
- Juice of 1 lemon
- ¼ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
For the blueberry layer:
- 1 cup blueberries
Instructions
- **BEFORE YOU START** this is an overnight recipe. You will soak the cashews in water overnight. This allows you to get that creamy cheesecake like texture. Line a 9" spring form pan with parchment paper. The parchment paper helps a lot with getting the cheesecake out of the pan after it has been frozen.Put the dates in with the cashews to soften a bit while you prepare the crust.
For the crust:
- Food process the dates and almonds, or the dates and almond flour to the texture that you like.
- Press the crust into the bottom of your prepared spring form pan.
For the vanilla layer:
- In a blender combine the 2 cups of soaked cashes, ½ cup coconut milk, 5 softened dates, juice of 1 lemon, ¼ cup melted coconut oil, and 1 teaspoon of vanilla extract. Puree completely. Depending on the strength of your blender, this may take up to 10 minutes.
- Pour half the mixture over the base. Place in the freezer ~30 mins to set.
For the blueberry layer:
- Add the 1 cup of blueberries to your blender with the remaining mixture. Blend to puree completely.Pour the blueberry layer over the vanilla layer.
- Freeze overnight to set completely.
- Slice and allow to stand at room temperature for 15 minutes before eating for the best texture.
- Store in the freezer for up to 1 month.
Anne
This is an absolutely perfect summer dessert recipe!! Saving this cheesecake recipe for when blueberry season starts